Sloe and Apple Jelly II

Sloe and Apple Jelly II
Recipe type: Jelly
Cuisine: British
  • Sloes
  • Green 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. Strain the mixture through a jelly bag or muslin bag.
  4. Return the juice to an empty preserving pan and, for every 600ml (1 pint) of juice, add 450g (1lb) 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.
Can be eaten as a normal jam, but also goes very well with meat as an alternative to cranberry sauce.

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