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Sloe and apple jam

Method

  1. Place the chopped apples and the sloes in separate pans, cover with water and simmer until tender
  2. Strain the juice from each pan and measure separately.
  3. Put equal amounts of apple and sloe juice in a preserving pan, add the sugar until dissolved and then boil rapidly until it reaches setting point.
  4. Pour into warm sterilised jars. For a richer recipe, use the sloes when you strain the gin!