Sloe – apple – jam

Ingredients for 1 servings:

• 800 g sloe jam *
• 300 g applesauce, without sugar (from approx. 500 g fresh apples)
• 1 kg gelling sugar, 1:1
• ½ vanilla pod(s)
• ½ lemon(s), juice
• 2 pinches of clove powder
• ¼ tsp cinnamon powder
• ¼ liter blackcurrant juice or water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A tart, fruity spread, also very good with game dishes, pastries, cakes and…

* Sloe purée is made from the berry residues used to make sloe juice or sloe jelly (see recipe: “Sloe Jelly with White Wine & Vanilla”). To make the sloe purée, reheat the berry residues from the jelly preparation with a little juice or water and then pass them, along with the seeds, through a food mill fitted with a coarse perforation. For the apple purée, you can either use residues from steam juicing or boil approximately 500g of fresh apples with a little water without adding sugar until soft. Then pass the apples through a food mill fitted with a fine perforation. Place both purées in a tall saucepan and blend briefly again with a hand blender if necessary. Add the gelling sugar and spices, and bring the mixture to a boil while stirring. From the time it is boiling, boil gently for 4 minutes, stirring constantly. Just before the end of the cooking time, add the lemon juice. Immediately fill into sterilized jars and seal with twist-off lids, or fill into preserving jars with rubber rings and lids and sterilize in a canning machine for 30 minutes at 90°C. This recipe yielded 6 jars of 340g each. Tip: This jam isn’t just delicious on freshly baked bread. It’s also a wonderfully fruity addition to pastries, cakes, and game dishes!