In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo), and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese, but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.


Regards,
Nick Maclaren.