Sloe and Apple Jelly

  • 750g Cooking apples
  • 750g sloes
  • Sugar – 550ml of juice will require 700g sugar

Wash the apples and remove any blemishes.

Wash the sloes and place in a preserving pan with the apples.

Add enough water to cover the fruit by half.

Bring to the boil and simmer until the fruit is soft.

Strain through muslin and allow to drip – this will take about 12 hours.

Measure the juice and allow 700g sugar for every 550ml of juice.

Place in a preserving pan and bring to a simmer, stirring frequently.

When the sugar has dissolved, bring to a rolling boil for about 10 minutes. Place a saucer in the freezer and when a drop of the jelly sets then it’s ready.

Ladle into sterilized jars and seal.

Store in a cool dark place.

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