2 kg blood plums
300 ml water
1 star anise
1 cinnamon stick
Approx 450 g - 900 g white sugar (see step 3)
25 g butter
- Halve and stone the damsons, and put in a large pan with the water and spices. Bring to the boil, then cover and simmer gently for 20-25 mins until the fruit is pulpy.
- Wash your jars (preferably small wide-necked ones) and lids in hot soapy water, rinse well, then put the jars upright in a roasting tin. Heat in the oven at 180C fan for 10 mins.
- Press the fruit through a plastic sieve into a bowl or wide jug. Measure the pulp and tip into a preserving pan or large wide pan. For every 600ml of pulp, add 450g of sugar. Add the butter and bring slowly to the boil, stirring, until the sugar has dissolved. Boil steadily until the mixture is thick and pulpy, and a spoon drawn across the base leaves a clean line (or test for set) – this will take 10-20 mins. Pack the cheese into the warm jars, seal and label.