Sloe Jam

Sloe Jam
Recipe type: Jam
Cuisine: British
  • 1kg (2lb) sloes
  • 1kg (2lb) white sugar
  • water
  1. Place the sloes in a preserving pan, and add just sufficient water to cover them.
  2. Heat gently for 2 hours, pressing the fruits with the back of a spoon or a potato masher in the later stages to break them open.
  3. Place a colander over a large bowl and pour the contents of the preserving pan through it, rubbing the fruits around to allow the juice and flesh to pass through, whilst retaining the stones.
  4. Discard the stones.
  5. Weigh the liquid then return it to the preserving pan
  6. Add the same weight of sugar to the pan (so for 1kg of juice add 1kg of sugar etc)
  7. Heat gently whilst stirring well to dissolve all the sugar.
  8. Bring to the boil, and boil hard until setting point is reached.
  9. Pour into pre-heated and sterilized jars.
  10. Seal well
If the sloes are frozen before use they become less tart, and also break down more easily when heated.

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