To serve apple cheese,
simply turn out of the jar or bowl and cut into slices. Delicious when
served with biscuits and butter for a tea-time treat!
To make Damson
cheese, Apricot cheese or Quince cheese, simply substitute the fruit - the
method is still the same.
you'll need -
(Cooking or windfall)
Wash apples, wipe
and cut into pieces, leaving the skin on, and the core in. Remove any
bruised parts. Crab apples may be left whole if desired.
Place the apples
into a preserving pan, add enough water to come barely level with the
until the fruit is thoroughly soft and pulpy. Remove as many pips as
possible and rub the pulp through a nylon sieve.
Weigh the pulp, and
allow 1 lb sugar to 1 lb pulp.
Place pulp back into
the preserving pan, add the sugar and dissolve it slowly over a low
Bring to the boil,
and boil gently for about 1 - 1 ¼ hours, until the fruit becomes very
constantly while boiling, making sure that the bottom of the pan is
scraped from time to time, to prevent the cheese mixture from burning.
Test for setting and
pot into small jars or bowls.