Fruit Cheeses

**taff** · 30-09-2011, 11:46 AM

yea tot he first, use something you can either turn out and slice, like a straight sided jar, or something similar, because you'll be cutting it not spooning it. seal and store as per normal fruit jam, you dont have to put them in a fridge

**OverWyreGrower** · 30-09-2011, 11:47 AM

I use jars for it, not moulds... but... have you got a loaf tin you could put it in, then you can slice and wrap it in greaseproof paper.....

**VirginVegGrower** · 30-09-2011, 11:49 AM

I read something that said not in plastic but I don't have straight sided jars. Could I put it in a loaf tin, then turn out into a plastic lock tight container? Or I have some small earthenware pots, no lids but could cellophane lid them. Any of these any good? How do you know when it's ready to pour out? When it's thicker than jam?
Sorry for all the stupid questions...

**VirginVegGrower** · 30-09-2011, 11:50 AM

Originally posted by OverWyreGrower View Post

I use jars for it, not moulds... but... have you got a loaf tin you could put it in, then you can slice and wrap it in greaseproof paper.....

Oh yes oh yes oh yes - like this idea - how ling would it keep for please?!

**OverWyreGrower** · 30-09-2011, 01:15 PM

Not sure how long it would keep for.... all the stuff on cheeses says that you have to leave it (sealed) in a dark, cool place for 2-3 months to dry it out (from what I can remember).

My jam 'bible' is at home, so won't be able to look until tonight....

**VirginVegGrower** · 30-09-2011, 01:19 PM

Right OWG thanks for that - if you can guide me anymore later today that would be fantastic thanks.

**binley100** · 30-09-2011, 01:38 PM

The mush that is left in the jelly bag can be mixed with hot water to make a puree then pushed thru a sieve. Measure the amount and add the 1lb of sugar to one pint of puree . Cook slowly stirring until sugar has dissolved then bring to the boil and simmer until you can see the base of the pan when you draw a spoon thru it.
Pot into warmed sterilised jars , when cold label and store somewhere dark and cool for a month or two before using. Use wide neck jars if poss ....

**Hilary B** · 03-10-2011, 08:44 AM

I am making 'membrillo' (quince cheese) and plan on using my silicon loaf-pan, and the ordinary loaf tin lined with foil (to make turning out easy).

**VirginVegGrower** · 03-10-2011, 09:09 AM

Originally posted by binley100 View Post

The mush that is left in the jelly bag can be mixed with hot water to make a puree then pushed thru a sieve. Measure the amount and add the 1lb of sugar to one pint of puree . Cook slowly stirring until sugar has dissolved then bring to the boil and simmer until you can see the base of the pan when you draw a spoon thru it.
Pot into warmed sterilised jars , when cold label and store somewhere dark and cool for a month or two before using. Use wide neck jars if poss ....

Thanks Bins, I made this and have turned it out of my loaf tin aka OWG's suggestion. It smells delicious and is wrapped in greaseproof for Christymus! I added all spice and cinnamon to my damson mix. Can't wait to try it. Am planning on making another in the next few days with other fruit. What flavours have others made?

**Bren In Pots** · 03-10-2011, 04:59 PM

VVG I made Flums rhubarb and orange jelly then added some ginger to the jelly bag leavings and turned that into cheese, it tastes and smells ever so nice.

**VirginVegGrower** · 03-10-2011, 05:22 PM

Ooh Bren that sounds delicious - roll on rhubarb harvesting time! Is the recipe on the forum?

**VirginVegGrower** · 03-10-2011, 05:24 PM

I made Greengage today and added cinnamon and vanilla. Smells heavenly - chilling at moment. Might roll it in cinnamon sugar for added whopee.

**Bren In Pots** · 03-10-2011, 05:47 PM

Originally posted by VirginVegGrower View Post

Ooh Bren that sounds delicious - roll on rhubarb harvesting time! Is the recipe on the forum?

VVG heres the link to Flummery's (vine member) blog recipe:-

Vegetable Heaven: Jam session

**VirginVegGrower** · 03-10-2011, 07:01 PM

Cheers Bren - will make this and your cheese recommendation part of my recipe book.

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