Wild Plum Cheese Recipe

Between late June and mid August the Berkshire hedgerows are loaded full of wild and feral plums. Mirabelle, cherry plums, damson, bullace and red leaf plums are all abundant and as equally delicious as each other. This plum cheese recipe is a great way to utilise those hedgerow gems.

What is plum cheese? 

In spain it's known as membrillo and classically made with quince. Here in the UK it was a way to preserve fruits and is effectively a thick sliceable jam thats delicious with cheese, cured meats, bread or toast and really good stirred into sauces and gravy. The name "cheese" comes from an old tradition of of reusing the old cheese moulds to set the fruit mixture in. So technically it's not cheese. 

Recipe

Ingredients

800g plums

Castor sugar (equal quantities of sugar to cooked plum pulp)

2 sprigs of mugwort, rosemary or thyme to flavour

a good pinch of sea salt