Prep time: 15 mins | Cook time: 30 mins
After having harvested sloe and using the time tested Prick test, lets create an apple jam out of these berries!
Ingredients:
- 450g Sloe Berries (frozen first to soften)
- 450g Cooking Apples (like Granny Smith or Bramley), peeled, cored, and chopped
- 850g White Sugar (regular granulated is fine)
- 250ml Water
- Juice of 1 Lemon (adds acidity and helps the “set”)
Step-by-Step Instructions:
1. Soften the Berries
Place your sloes in a large saucepan with the water. Bring to a boil, then simmer gently for about 10–12 minutes. You’ll see the skins start to burst.
2. The “De-Stoning” Trick
Since you can’t easily pit raw sloes, you do it now. Pour the cooked sloe mixture through a sieve into a bowl. Use the back of a wooden spoon to push as much pulp through as possible.
Discard: The stones and skins left in the sieve. Keep: The thick, dark purple pulp in the bowl.
3. Cook the Apples
In your cleaned pan, add the chopped apples and the lemon juice. Simmer gently until the apples have turned into a soft mush. (If they are stubborn, use a potato masher!).
4. Combine and Sweeten
Add the sloe pulp back into the pan with the apples. Pour in all the sugar. Stir over low heat until you can no longer hear the “crunch” of sugar crystals against the bottom of the pan.
5. The Rolling Boil
Turn up the heat and bring the mixture to a rapid, “rolling” boil for about 8–10 minutes.
- The Wrinkle Test: Put a teaspoon of the jam on a cold saucer from the freezer. Wait 60 seconds, then push it with your finger. If it wrinkles, it’s ready!
6. Potting
Skim off any foam (scum) from the top, then ladle the hot jam into sterilized jars. Seal them immediately.
