Sloe and Apple Jelly

Sloe and Apple Jelly
Recipe type: Jelly
Cuisine: British
  • 900g (2lb) sloes
  • 1.8kg (4lb) apples
  • sugar
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the sloes to the apples in the pan, and just cover with water.
  3. Add an additional 600ml (1 pint) of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.

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