Blackberry and Sloe Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb blackberries
  • 1lb sloes
  • Sugar


    Put the blackberries into a pan with the sloes which have been pricked with a needle. Cover with water and simmer until tender. Strain through a jelly bag and measure the juice. Allow 1 lb sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point and pour into hot jars. Cover.