You will need:
Apples (Cooking or windfall)
Sugar
Water
To make Damson cheese, Apricot cheese or Quince cheese, simply substitute the fruit - the method is still the same!
How to make Apple Cheese:
Wash apples, wipe and cut into pieces, leaving the skin on, and the core in. Remove any bruised parts. Crab apples may be left whole if desired.
Place apples into a preserving pan, add enough water to come barely level with the fruit. Simmer gently until the fruit is thoroughly soft and pulpy. Remove as many pips as possible and rub the pulp through a nylon sieve.
Weigh the pulp, and allow 1 lb sugar to 1 lb pulp. Place pulp back into the preserving pan, add the sugar and dissolve it slowly over a low heat. Bring to the boil, and boil gently for about 1 - 1 ¼ hours, until the fruit becomes very thick. Stir mixture constantly while boiling, making sure that the bottom of the pan is scraped from time to time, to prevent the cheese mixture from burning. Test for setting and pot into small jars or bowls. Tie down (see jam making guide).
To serve apple cheese, simply turn out of pot and cut into slices. Delcious when served with butter and biscuits for a teatime treat.
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Apple Cheese Recipe 
