CRAB APPLE AND WILD DAMSON CHEESE
Rinse and drain the crab apples. Chop them roughly and place in a pan. Add enough water to just cover the fruit, bring to the boil and simmer gently for 20-30 minutes, till cooked through. Remove from the heat, leave to cool then push through a fine seive or food mill over a bowl to remove the skins, cores and pips and leave a smooth puree.
Rinse and drain the damsons, place in a pan and add just enough water to barely cover the fruit. Bring to the boil and simmer for 30 minutes, till cooked through and the fruit has burst. Remove from the heat, leave to cool, then push through a sieve or process with a food mill to remove the skins and stones and leave a smooth damson puree.
I combined 800g (1.75lbs) damson puree with 400g (14oz) apple puree, so two thirds damsons to one third apple, but you can change the ratio to suit yourself and the quantities you have available. To every 600g (1.3lbs) fruit add 450g (1lb) sugar. Place the fruit and sugar in a pan and stir over a low heat until the sugar is completely dissolved. Turn up the heat and bring to the boil then simmer, stirring from time to time to be sure it doesn’t catch and burn on the bottom of the pan. Continue to cook until the mixture thickens considerably and when you pull the spoon across the centre it draws a line. This may take and hour or even longer to achieve and it is best to be patient and keep the heat really low under the pan. Pour the mixture into hot sterilised jars that are lightly oiled, cover with greaseproof waxed circles and seal. Leave till set and cold...... Slice and enjoy