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Health and Beauty

Sloe jelly

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 1

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Total Time: 75

Prep Time: 15

Cook Time: 60

Ingredients

U.S.

U.K.

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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)
Makes about 1.7kg

Put the sloes in a pan with just enough water to cover. Simmer for 30 minutes until soft and pulpy.
Simmer the apples, lemon zest and juice in another pan with almost enough water to cover for 40-50 minutes.
Strain the fruit in a jelly bag.
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.
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.