Tipparee Cheese or Marmalade

Ingredients

• 4 cups Cooked tipparee fruit (previously boiled for jelly) (Fruit that has already been boiled for jelly making)
• 1 cup Fresh tipparees, cleaned and pricked (Additional whole fruit for texture)
• 3 cups Sugar (Adjust to taste and fruit sweetness)
• 4 tablespoons Orange marmalade (1 tablespoon per mold if using 4 molds)
• 2 tablespoons Melted butter or sweet oil (For greasing molds)

Instructions

1. 1Pass the cooked tipparee fruit through a fine mesh sieve or food mill, pressing to extract all the pulp while leaving the skins behind. Discard the skins.
2. 2Clean the fresh tipparees thoroughly and prick them all over with a fork or skewer. Add them to the strained fruit pulp.
3. 3Transfer the strained fruit pulp and whole tipparees to a preserving pan or heavy-bottomed pot. Add the sugar and stir to combine. Bring to a simmer over medium heat, stirring frequently to prevent sticking.
4. 4Continue simmering the mixture, stirring frequently, until it becomes very thick and holds its shape when a spoonful is dropped onto a cold plate. This should take 30-45 minutes. The mixture should be thick enough to mold.
5. 5Remove from heat and stir in the orange marmalade, using 1 tablespoon per mold you plan to fill. Mix thoroughly to distribute evenly.
6. 6Using a pastry brush or feather, lightly coat the inside of your molds with melted butter or sweet oil. This will help the cheese release easily once set.
7. 7Carefully pour the hot fruit cheese mixture into the prepared molds, filling them to the top. Smooth the surface with a spoon if needed.
8. 8Place the filled molds in a shallow pan or basin of cold water to help them cool and set more quickly. Let them sit until completely cool and firm enough to hold their shape when unmolded, about 2-3 hours.
9. 9Once the fruit cheese is completely cool and firm, run a thin knife around the edge of each mold and gently turn out onto a serving plate. The cheese should hold its shape perfectly.