Sloe and Apple Jelly

Preparation info

  • Yields about

    6 lb

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 4 lb. cooking apples
  • 2 lb. sloes
  • about 2 pints</


Wash and cut up the apples, but do not peel or core. Put into a preserving pan with the sloes, just cover with water and simmer to a pulp. Put into a jelly bag and leave to strain overnight. Measure juice and allow 1 lb. sugar to each pint of juice. Cook over a low heat until sugar has dissolved, then boil rapidly until setting point is reached. Skim, pour into hot sterilized jars and cover tig