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Nelly’s Plum Cheese: A Taste of Old English Tradition

The first time I encountered plum cheese, it wasn’t in a fancy restaurant or a gourmet food shop. It was in my grandmother’s sunny kitchen, a place filled with the comforting aromas of baking and the gentle hum of her old refrigerator. I remember watching her carefully slicing a deep crimson block, its surface gleaming like stained glass. She offered me a piece, and the intense, fruity sweetness exploded on my tongue. It was unlike anything I’d ever tasted – a concentrated burst of summer, captured in a firm, jelly-like form. It was a taste of history, a taste of love, and a taste I’ve been chasing ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Varies (see instructions)
Total Time: Varies (see instructions)
Yields: 2 small pots (approximate)
Serves: 20
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

1 lb Plums
1 lb Granulated Sugar
⅛ pint Water (Yes, one eighth!)

Equipment Needed

Large, heavy-bottomed pan
Sieve or food mill (optional, for smoother texture)
Jam thermometer (highly recommended)
Small, rectangular dishes or jars for potting

Instructions

If you have a large quantity of plums, simply maintain the ingredient proportions outlined above. The ratio of plums to sugar to water is crucial for achieving the correct consistency and flavor.
Begin by carefully washing the plums. Once cleaned, slit each plum to allow the juices to release during cooking. This step also helps to ensure even cooking.
Place the prepared plums in your heavy-bottomed pan. Add the minuscule amount of water (⅛ pint). This small amount of water prevents scorching at the beginning, but it’s vital not to add more, as the plums will release their own juices.
Simmer the plums very gently over low heat until they are tender. This process can take anywhere from 20 to 40 minutes, depending on the ripeness and variety of your plums. Stir occasionally to prevent sticking. You’ll know they are ready when they easily fall apart when pressed with a spoon.
Remove the stones from the softened plums. At this stage, you have two options: You can either sieve the mixture for a smooth, seed-free plum cheese, or use a food mill. Alternatively, for a quicker process and if you don’t mind the skins and seeds, you can liquidise the plums using a blender or immersion blender.
Return the plum pulp to the pan. Add the granulated sugar.
Stir continuously over low heat until the sugar is completely dissolved. This is an essential step, as undissolved sugar can result in a grainy texture in your final product. Be patient and ensure all the granules have disappeared before moving on.
Once the sugar is fully dissolved, boil fast until the plum cheese reaches setting point. This is where the jam thermometer becomes invaluable. Clip the thermometer to the side of the pan, ensuring it doesn’t touch the bottom. You’re aiming for a temperature of 220°F (104°C), which is the standard setting point for jams and jellies. If you don’t have a thermometer, you can use the traditional “saucer test”: place a small spoonful of the mixture on a chilled saucer and leave it for a minute. Push the mixture with your finger. If it wrinkles, it’s ready.
Be incredibly careful during this boiling stage, as the mixture can easily burn or spit. Constant attention is required.
Once the plum cheese has reached setting point, immediately pour it into your prepared small, rectangular dishes or jars. I prefer using small, rectangular dishes as I enjoy slicing the plum cheese into neat squares for serving.
Allow the plum cheese to cool completely at room temperature. As it cools, it will firm up into a solid, sliceable consistency.
Once cooled, cover and refrigerate for at least 24 hours before serving to allow the flavors to fully develop and the texture to set completely.

Expert Tips & Tricks

Choosing the right plums: Use ripe, but not overripe, plums for the best flavor and setting properties. Damson plums are traditional, but other varieties like Victoria or President plums also work well. Experiment with different plum varieties to find your favorite flavor profile.
Achieving a smooth texture: For a truly smooth plum cheese, pass the cooked plum pulp through a fine-mesh sieve or food mill multiple times. This will remove any remaining skins or seeds and result in a silky-smooth final product.
Preventing burning: A heavy-bottomed pan is crucial to prevent the plum cheese from sticking and burning. If you’re concerned about scorching, you can also use a double boiler.
Adjusting the sweetness: If you prefer a less sweet plum cheese, you can slightly reduce the amount of sugar. However, be aware that sugar also acts as a preservative, so reducing it too much may affect the shelf life of your final product.
Adding spices: For an extra layer of flavor, consider adding a pinch of warming spices like cinnamon, cloves, or ginger during the simmering stage.

Serving & Storage Suggestions

Nelly’s Plum Cheese is incredibly versatile. Serve it sliced or cubed as part of a cheese board, alongside crackers and artisanal bread. It’s also delicious spread on toast or scones for breakfast or afternoon tea. Children often enjoy it as a sweet treat, similar to candy.

Store the cooled and set plum cheese in an airtight container in the refrigerator. It will keep for several weeks. While it can be frozen, the texture may change slightly upon thawing.

Nutritional Information

(Estimated values per serving – based on approximately 20 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	100 kcal	5%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	<1mg	0%
Total Carbohydrate	25g	9%
Dietary Fiber	<1g	1%
Sugars	24g	N/A
Protein	<1g	0%

Variations & Substitutions

Spiced Plum Cheese: Add a pinch of ground cinnamon, nutmeg, or cloves to the plum mixture while simmering for a warm, spiced variation.
Plum and Apple Cheese: Combine equal parts of plums and apples for a slightly tart and complex flavor.
Citrus Infusion: Add a few strips of lemon or orange zest to the plum mixture during simmering for a bright, citrusy note. Remove the zest before potting.
Fortified Plum Cheese: Add a tablespoon or two of brandy or port wine to the plum mixture after it reaches setting point for an extra layer of richness.

FAQs (Frequently Asked Questions)

Q: What makes Nelly’s Plum Cheese so firm?
A: The high sugar content and the extended boiling process, which reduces the moisture content, contribute to the firm, jelly-like texture. The natural pectin in the plums also plays a role in setting the cheese.

Q: Can I use frozen plums?
A: Yes, you can use frozen plums. However, be sure to thaw them completely and drain off any excess liquid before using them in the recipe.

Q: How do I know when the plum cheese is ready?
A: The best way to determine doneness is by using a jam thermometer. The mixture should reach 220°F (104°C). Alternatively, you can use the “saucer test” mentioned in the instructions.

Q: Can I reduce the amount of sugar?
A: You can reduce the sugar slightly, but keep in mind that sugar acts as a preservative and contributes to the setting of the plum cheese. Reducing it too much may affect the shelf life and texture.

Q: What can I do if my plum cheese doesn’t set?
A: If your plum cheese doesn’t set properly, you can return it to the pan and boil it for a few more minutes, testing for setting point again. Ensure you are using accurate measurements and a reliable thermometer.

Final Thoughts

Nelly’s Plum Cheese is more than just a recipe; it’s a connection to the past, a taste of simple pleasures, and a testament to the magic of preserving seasonal fruits. I encourage you to try this recipe and experience the unique flavor and texture of this traditional English treat. Don’t be afraid to experiment with different plum varieties or add your own personal touches. Share your creations with loved ones and let them experience the joy of Nelly’s Plum Cheese. And if you have any questions or feedback, please don’t hesitate to reach out! Happy cooking!

Nelly’s Plum Cheese Recipe