- 1Kg sloes
- 2Kg cooking apples
- Juice and peel of 1 lemon
Ideally pick the sloes after the first frost (this helps soften their skins), but if you pick them earlier then prick them over with a fork or a skewer.
Put them in a pan with the lemon juice and peel, then just cover with water, and bring to the boil then simmer until puply.
Chop the apples and put into a separate pan and bring to the boil then simmer until the fruit is pulpy
Strain the pulp of both fruits through a jelly bag for a couple of hours, or even better overnight, making sure you do not poke or squeeze the bag as this will make the jelly cloudy.
Mix the juice of both fruits, and measure the juice before adding to a clean pan, then bring to the boil.
As soon as the juice reaches boiling point reduce to a simmer then add the sugar (you should add sugar at the rate of 1Kg for every litre of juice)
Stir the jelly until the sugar has dissolved.
Bring the jelly to a rolling boil without stirring and boil until setting point has been reached.
As soon as the setting point is reached remove from the heat, then skim any scum from the top and pour into sterilised jars.
Seal immediately and store in a cool dark place.