According to Sara Paston-Williams, Damson Cheese is one of the oldest traditional country dishes, always found piled up on the shelves of a country store cupboard.
I have tried a couple of recipes but prefer one that uses slightly less sugar. It still produces a sugar crust and will keep almost indefinitely! We love to eat it with cheese such as a mature cheddar or crumbly Lancashire, but it is also good added to enrich a venison casserole or gravy to accompany beef or game.
The damsons are cooked until soft, then pressed through a sieve. After adding sugar, the pulp is cooked again until thick and then stored in a cool place to mature.