Blackberry And Apple Cheese Recipe

1. 1

   1 Put the fruit in a preserving pan with 600ml/1 pint water and cook gently for about 30 min till very soft.

2. 2

   2 Press the pulp through a nylon sieve set over a bowl.

3. 3

   Measure the resulting puree and return it to the pan, adding 500g/1lb 2oz sugar for each 500ml/18fl ounce puree.

4. 4

   3 Stir over a low heat till the sugar has dissolved, boil the mix and simmer, stirring often for 40-60 min.

5. 5

   Check the cheese is ready by drawing a wooden spoon across the bottom of the preserving pan leaving a clean line.

6. 6

   4 As soon as it is done, spoon the cheese into warmed, clean, small jars, cover with waxed discs and seal.

7. 7

   Alternatively the fruit cheese can be turned into ramekins, left to set and then turned out for serving.

8. 8

   NOTES :Makes about 2lb.

* Per serving · 4 servings · Values may vary.

No additional tips available.