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Sloe jam with a twist

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Ingredients for 5 servings:

  • 800 g sloes
  • 100 g pear(s)
  • 100 ml orange juice, freshly squeezed
  • 200 ml water
  • 350 g gelling sugar 2:1
  • 40 ml cognac

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Pick the ripe sloes after the first frost, when they taste sweet, or, like me, freeze them until ready to use. Bring the sloes to a boil with a peeled, sliced ​​pear, water, and orange juice, and cook for a few minutes until the pulp runs through. Strain this pulp to remove all the pips and the sloe skin. Weigh the pulp and stir in the required amount of gelling sugar (2:1 ratio). Boil the mixture for at least 4 minutes until it bubbles. Stir in the alcohol and pour the jam into screw-top jars while still hot. Enjoy!

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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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