[cricketwidow]

Does anyone have a recipe for Damson Curd they could let me have please? I have all my books out and they have every curd you can think of but not Damson and I know it can be made.   

[compostqueen]

There's one on Celtnet 

[cricketwidow]

Just had a look on celtnet, Damson Cheese but no Damson Curd.

[compostqueen]

I thought it was the same thing 

[Madame Cholet]

can you make it the same as the others flavours and just use damsons instead of the other fruit?

[cricketwidow]

If the recipe has 4 lemons for lemon curd or 2 oranges for orange curd, how many damsons would you use instead?

[RJR_38]

I found this:

http://katie-greedisgood.blogspot.co.uk/2011/08/spiced-damson-curd-and-some-uses.html

I thought fruit cheese was the same as fruit curd as well (not that I have ever made either)

[Kleftiwallah]

Just read the destructions and it is as I thought.  As the finished product (and that shown is NOT maroon ) is not clear, call it curd.  I don't like throwing away all the 'bits' from the jelly bag so I do this to get more out of the damsons I gather.

Cheers,   Tony.

[sunshineband]

Try this one for plum curd that I found linked to the T&M site (strangely )

Ingredients
400g washed fresh plums
125g caster sugar
125g unsalted butter
2 eggs
1 egg yolk


Method
1.Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred. Then allow them to cool a little before using a wooden spoon to push them through a colander placed over a glass bowl so that the pulp is broken up and passes through but the pits (which, in wild plums, can be so small they are more like pips) are trapped.
2.Add the sugar and butter to the glass bowl with the pulp and place over a pan of simmering water - I prefer to put the bowl on a trivet to avoid any chance of the curd sticking to the bottom of the bowl. Stir frequently until the butter is melted and sugar dissolved. Now whisk the eggs and yolk together and beat into the mixture.
3.Continue to cook, beating away, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back. You want it to stick rather than running straight off. If you’re in doubt, unsure of your preserving skills or easily distracted, this should take about ten minutes on a timer.
4.Remove from heat, and while it is cooling, give it the occasional whisk to encourage the heat to dissipate and to stop it setting too firmly. When it is completely cool, pour it into sterilised jars, cover and refrigerate. A home-made curd keeps for a couple of weeks in the fridge, but rarely lasts that long, once people know it is there!

[Madame Cholet]

I love damsons and curds think I might have ago