Sloe and Apple Jelly

Preparation info

  • Difficulty

    Medium

  • Yields about

    6 lb

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Appears in

Ingredients

  • 4 lb. cooking apples
  • 2 lb. sloes
  • about 2 pints water
  • sugar

Method

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 tightly.

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