Sloe jam

Ingredients for 20 servings:

• 1 kg sloes
• ¼ liter white wine
• ⅛ liter of water
• ¼ liter white wine
• 375 g cane sugar or
• Sweetener, appropriate amount

Instructions

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

with + without sugar

Sloe berries only taste their best once they’ve been exposed to frost. Wash the berries and soak them in cold water overnight, then drain the water the next morning. Add 1/4 l white wine and 1/8 l water to each 1 kg of berries, boil until soft, and strain through a sieve. For each 1 kg of sloe purée, add another 1/4 l white wine, along with 375 g sugar (or equivalent liquid sweetener). Boil until the jam tastes good. Wash and rinse twist-off jars, place the lids in water, and bring to a rolling boil. Immediately fill the jam into jars and seal. Place on a damp cloth with the lid down, cover with a dry towel, and let cool completely. Then turn it upside down again. As long as the air bubble is at the bottom of the jar, it’s fine; otherwise, consume quickly. Stimulates gastric juice production, helps with loss of appetite, especially in the morning—a remedy for those who don’t eat breakfast. With sweetener, it’s also suitable for diabetics.