Sloe and Apple Cheese

Sloe and Apple Cheese
Recipe type: Cheese
Cuisine: British
  • Sloes
  • Apples
  • Sugar
  1. Wash the sloes and apples to remove dirt and debris. Do not peel or core the apples.
  2. Place equal quantities of ripe sloes and green apples (skins and cores included) in a preserving pan, add just enough water to reach the top of the fruit, and simmer until the fruit is soft and tender.
  3. Work the mixture through a fine sieve, discarding the material that becomes trapped.
  4. Return the pulp to an empty preserving pan and, for every 600ml (1 pint) of pulp, add 400g (14oz) of sugar.
  5. Bring to the boil and continue to boil until it reaches setting point.
  6. Pour into prepared warm jars and seal well.

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