Tag Archives: sloe

Sloe Jam

Sloe Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb) sloes
  • 1kg (2lb) white sugar
  • water
Instructions
  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
Notes
If the sloes are frozen before use they become less tart, and also break down more easily when heated.
 

Sloe and Bramley Apple Jelly

Sloe and Bramley Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 700g (1½ lb) sloes
  • 700g (1½ lb) Bramley (cooking) apples
  • sugar
Instructions
  1. Wash the apples, discard bruised sections and chop into rough chunks. Do not peel or core them.
  2. Put sloes and apple chunks into a preserving pan, and add enough water to half cover the fruit.
  3. Bring to the boil gently and simmer until all the fruit is soft.
  4. Transfer to a jelly bag and leave to drip overnight into a collecting bowl.
  5. Put the juice back into the cleaned preserving pan, and add 700g (1.5lb) of sugar for every 600ml (1 pint) of juice.
  6. Gently heat the juice and the sugar stirring from time to time. Make sure that that all the sugar has dissolved before bringing the liquid to the boil or you will have a jam full of gritty crystals.
  7. Boil well for 10 minutes or until setting point is reached.
  8. Transfer to warmed and sterilized jars, and seal well.
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Sloe and Apple Jelly II

Sloe and Apple Jelly II
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Sloes
  • Green Apples
  • Sugar
Instructions
  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.
Notes
Can be eaten as a normal jam, but also goes very well with meat as an alternative to cranberry sauce.
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Sloe and Apple Jelly

Sloe and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) sloes
  • 1.8kg (4lb) apples
  • sugar
Instructions
  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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Sloe and Apple Cheese

Sloe and Apple Cheese
Author: 
Recipe type: Cheese
Cuisine: British
 
Ingredients
  • Sloes
  • Apples
  • Sugar
Instructions
  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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Apple and Sloe Jelly

Apple and Sloe Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) cooking apples
  • 1kg (2lb 3oz) sloes
  • 600ml (1 pint) water
  • sugar
Instructions
  1. Roughly chop the whole apples – don’t peel or core them.
  2. Put all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag – this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
  11. For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.