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Gieblis sloe jelly made from fresh sloes

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Ingredients for 1 servings:

  • 500 g sloes, fresh
  • 500 g gelling sugar 1:1
  • 500 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

If the sloes were harvested before the first frost, they should be frozen for a day. Boil the sloes (they can also be frozen) for about 5 minutes. Once they have burst, strain them through a sieve. Bring the resulting sloe juice back to a boil in the saucepan and simmer with the preserving sugar for another 5 minutes. Pour the jelly into suitable containers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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