Easy jam: sloe jelly

The sloe is a relative of the plum - here it's mixed with apples to make a fabulous smooth jam. Makes about 1.7kg

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Easy jam: sloe jelly recipe - great recipes for preserving fruit - quick and easy recipes - allaboutyou.com

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Ingredients

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EASY LAVENDER AND LEMON JELLY RECIPE
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  • 1 kilogram(s) sloes
  • 2 kilogram(s) crab or Bramley apples, roughly chopped
  • grated zest and juice 1 lemon
  • sugar (see step 4, below, for amount)

Method

  1. Put the sloes in a pan with just enough water to cover. Simmer for 30 minutes until soft and pulpy.
  2. Simmer the apples, lemon zest and juice in another pan with almost enough water to cover for 40-50 minutes.
  3. Strain the fruit in a jelly bag (available from lakeland.co.uk.

  4. Measure the juice, allowing 450g sugar per 600ml. Bring the juice to the boil, then dissolve the sugar in it over a low heat. A couple of minutes before you reach setting point (at around 8 minutes), turn down the heat to a bubbling boil. A rapid boil will trap lots of air bubbles and spoil the clarity of your jelly. Skim away any scum.

  5. Carefully pour the jelly down the inside of each jar to minimise air bubbles. Seal the jars and leave to stand where they are until cold to stop wrinkles forming. Label and store in a cool, dark place such as a larder.

     

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