Chop your chosen fruit up and place in a large heavy pan, adding enough water to just cover. Bring to boil and simmer until the fruit is soft and pulpy. I used 2 kg of fruit, but the exact amount doesn't really matter, as you weigh the pulp again later.
Press the fruit through a sieve (a plastic one is best) and then weigh the pulp. Return to your cleaned pan and add the same weight of granulated sugar.
Then you just let it simmer and bubble away until it is reduced to a glorious golden brown lava. It is ready when you can draw your spoon through the cheese, and it leaves a clean line on the bottom of the pan for a second or two. About an hour or so.
Pour into hot jars or moulds, brushed with a little glycerine. I had been collecting pretty china teacups from the charity shop, to use as the containers for my fruit cheese. Those little white ramekin dishes would look good too.
When filled, seal over the cheese with melted food grade wax. I got mine from here. Once this has hardened, the fruit cheese will last for a year. I did this, only because I am giving these away as gifts, but you can also seal with those waxed discs and covers you get for preserve making.
Wrapped up and ready to go.
Ideally it should be left to mature for 4 - 6 weeks, but, let's just have a little taste - just to see, shall we?
A nice bit of cheddar and a small snifter of sloe gin to accompany it - the perfect appetiser.
I think this would work very well with cranberries - a slice of cranberry fruit cheese along with the Christmas turkey would be very pleasant indeed.