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I keep the jars in the stairwell leading down to the cellar, it’s quite dark there and I can look at them, neatly arranged on their shelves, every time I need a tin of tomatoes or a bunch of spuds.<\/p>\n<\/div>\n

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They all have labels, some decorated with water-colour images I painted, some just with the date and words of what’s in the jar. I will pick up a jar from time to time, asking myself if I should open it or leave it a little longer. Some of my cherry brandy <\/b><\/a>dates back to 1999 and has become precious, if you get to try any or even receive a tiny jar with 2 or 3 cherries, you should know you’re on the top shelve of my cupboard.I love to buy fruit on my trips around England, most of the time I will end up preserving that fruit, to keep it for the colder months it is but also a memory of a lovely trip in a jar.<\/p>\n<\/div>\n

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A year ago I stumbled upon tiny little plums, so small they could be mistaken with a large black olive. It was on an sunlit morning early in autumn, I walked passed the quaint greengrocers in the village I would dream to call home when I spotted the display of Damsons, Victoria plums and cobnuts. I wonder if the plums the greengrocer claimed to be native wild damsons are in fact sloes …I took home my brown paper bag of Sussex native wild damsons – at least I believe them to be damsons – and got busy at home making damson cheese on a rainy sunday morning. Damson cheese is an old country recipe, I can just picture the ladies using the leftover embers of the fire to stew fruit or dry flour for pastry.<\/p>\n<\/div>\n

In my vintage cookery books, the writers suggest to leave the cheese for a few months, or even up to two years. One shouldn’t be surprised if it would dry out a bit, it is supposed to add to the flavour.<\/div>\n
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In her book Dorothy Hartley describes the original native damson as small with black bloomy skin and green flesh. The description sounds similar to how a sloe looks but if anyone out there can shed some light on what the native damson looks like, I would love to hear it.
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\nHartley goes on to explain the method of making damson cheese:
\nSet the damsons in a stone jar and put them ‘in the bread oven when the loaves are drawn’, (or in the modern oven, cook slowly, till the juice runs freely, and the stones are loose).<\/p>\n

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Not having an old bread oven in my house, or a fireplace,\u00a0I slowly cooked the fruit in the oven for 2 hours, in a stone jar, along with a cheap cut of beef that needed lots of simmering. I will try and get as much out of the heath of the oven as possible, remember my prunes to use in tarts<\/a>? Energy is expensive and if you want to use cheap cuts of meat, the downside is the longer cooking time.<\/p>\n

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\nWhat do you need<\/b><\/p>\n

For 1 jar (for more just double the amount of fruit and sugar)<\/p>\n