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In this method of using sloes to make jam the fruit is sieved to get rid of the stones.
1kg cooking apples
Wash the fruit, removing any stalks and leaves from the sloes, roughly cut up the apples, it is fine to leave the peel and cores.
Put the fruit in a pan with a small amount of water to stop them burning, bring to the boil and cook gently for 20 minutes.
Rub the mixture through a course seive and discard the sloe stones and any skin or pips.
Return the pulp to the pan and add the sugar, stirring well until it is dissolved, then boil fast for 4 to 5 minutes stirring frequently.
Pot in sterilised jars.