Hahahahahahaha! Don't think so. They say it a lot on the Morning Forkers thread when they say a bad joke or make a silly comment. If it meant you've pulled then Verdun would be having a whale of a time lol.
Anyway damson cheese....pretty much the same as making jelly except you push the fruit through a sieve once cooked rather than in a jelly bag. That way it removes skin and pips but you still get the fruit bit and its not clear like jelly but the taste is so yoummy. Last year made damson, hedgerow, quince, medlar, crab apple and plum, either jam, cheese or jelly and damson was by far the best.
Ok definition.....Jam = whole fruit good for things like strawberries, rapsberries etc.
Cheese = pulp of fruit. You do this by pushing cooked fruit through a sieve. Good way to do damsons, plums etc where you dont want big chunks of skin in the mix.
Jelly = Through a jelly bag or piece of muslin. Gives you a tinted but clear jelly. Good for apples, crab apples, quince etc which as a jam can be a bit too thick and you would have to sort out pips, skin and such.
A lot can depend on your personal preference as well. I like to make a mixture of all 3. Makes for nice variation when given as presents.
Posts
"What do you call someone with jelly in one ear and custard in the other? A trifle deaf."
"A man was drowned eating his muesli the other day. He was pulled in by astrong currant..."
When do you know a snail is lying?When he tells you he’s not at home!
Diddy think you need to get your coat
Gina can I come work for you please please please. You could pay me in produce!
Come on Addidct the are getting better than the last one?
When you say get your coat, does that mean i've pulled lol.
Hahahahahahaha! Don't think so. They say it a lot on the Morning Forkers thread when they say a bad joke or make a silly comment. If it meant you've pulled then Verdun would be having a whale of a time lol.
Anyway damson cheese....pretty much the same as making jelly except you push the fruit through a sieve once cooked rather than in a jelly bag. That way it removes skin and pips but you still get the fruit bit and its not clear like jelly but the taste is so yoummy. Last year made damson, hedgerow, quince, medlar, crab apple and plum, either jam, cheese or jelly and damson was by far the best.
Ok but how do you mix it with the cheese?
Lol
Tajke it you've never made any Diddy lol
Ok definition.....Jam = whole fruit good for things like strawberries, rapsberries etc.
Cheese = pulp of fruit. You do this by pushing cooked fruit through a sieve. Good way to do damsons, plums etc where you dont want big chunks of skin in the mix.
Jelly = Through a jelly bag or piece of muslin. Gives you a tinted but clear jelly. Good for apples, crab apples, quince etc which as a jam can be a bit too thick and you would have to sort out pips, skin and such.
A lot can depend on your personal preference as well. I like to make a mixture of all 3. Makes for nice variation when given as presents.
Can you show me a picture of how you push the fruit into the cheese.Gosh this is complicated lol.
Slices of damson cheese plus cheddar, plus cracker = brilliant.
We don't have many damsons this year, or I'd be making it all into damson cheese.
We have just about enough for a damson and apple crumble.