Put the damsons in a large preserving pan, add a couple of tablespoons of water and bring slowly to a simmer, stirring as the fruit begins to release its juices. Leave to simmer until completely soft

Tip the contents of the pan into a sieve and rub it through to remove the stones and skin, leaving you with a smooth damson purée

Measure the purée by volume. For every 500ml, add 350g sugar

Combine in a large, heavy-based pan bringing it to a simmer over a low heat. Stir to dissolve the sugar, then cook gently, stirring regularly so it doesn't catch, until reduced to a thick purée. It's ready when you drag the spoon across the bottom of the pan and the base stays clearly visible for a second or two. This can take up to an hour of gentle, popping simmering and stirring

Pour the 'cheese' into very lightly-oiled, shallow containers and leave to cool and set