Seasonal Recipes
google advert left column 1
Latest Recipes
In this method of using sloes to make jam the fruit is sieved to get rid of the stones.
500g sloes
1kg cooking apples
water
1.5kg sugar
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.
This recipe is adapted from the one in Pamela Michael's Edible Wild Plants & Herbs
Read a blog post about sloe and apple jam.
Comments (9)
GOOD RECIPE BUT HELP NEEDED
Let us know, thankyou! Easy recipe to follow by the way.
-
- +0
-
-
...
-
- +1
-
-
Setting point
I hope you managed to get the jam to set!
You may find this blog post about the wrinkle test useful http://www.pickleandpreserve.c...-test.html
If you have potted the jam and it has not set, you can always tip it out into a preserving pan and boil it up again until it reaches setting point.
The jam will be quite runny when you pour it into the jars and set as it cools.
-
- +0
-
-
brilliant
just made this jam,and its absolutely gorgeous,thanks for posting recipe -
- +0
-
-
Glad you like it..
I was out picking the last of the blackberries today and noticed some heavily laden sloe bushes. Looks like it's going to be a good year. Have a go at the sloe gin http://www.pickleandpreserve.c...e-gin.html
Ben
-
- +0
-
-
Shelf life???
-
- +0
-
-
Shelf Life
It should last a year, if stored in a cool dark place.
See this blog post for more tips on storing jam.
http://www.pickleandpreserve.c...g-jam.html
Ben
-
- +0
-
-
...
I tried to make Sloe berry jam just using sloes and sugar. I simmered the sloes in water and then rubbed the mushy sloes through a sieve. I then added sugar to the mixture and boiled it all up. The resulting jam has a very peculier texture, it tastes sort of "dry" almost like peanut butter, and makes your teeth and tongue feel really weird! If I boil the mixture up again and add some apples, will it make any difference to the texture?
-
- +0
-
-
Just using sloes
Sloes do tend to have that 'dry' taste, eating them by themselves is almost impossible.
They're hardly ever used just by themselves, and are usually just used as an additional flavour.
I'd try boiling it up again and adding pulped apples before bringing it to setting point again.
Good luck
Ben
-
- +0
-
-
