in Recipes

Sloe and apple jelly

updated

Spread the love

Ingredients for 1 servings:

  • 1 kg sloes, ripe
  • 1 kg apple, sour, e.g. Boskoop)
  • 2 tbsp lemon juice
  • 1 kg gelling sugar 1:1, adjust quantity according to juice weight

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 44 minutes; Total time approx. 59 minutes

Quarter the apples, peeling them, and remove the cores. Mix the sloes with the apples and lemon juice, cover with water, and simmer for about 40 minutes. Press the sloe-apple puree through a sieve using a wooden pestle, then strain the juice through a cheesecloth. Weigh the juice and add the same amount of gelling sugar. Boil for about 4 minutes, then pour into clean jars with screwtops.

Facebook Comments

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.

Maultaschen in sauce

Strawberry yogurt