Sloe and Apple Cheese


  • 1.3 kg (3 lb) apples
  • 300 ml (½ pint) water
  • sugar
  • 900 g (2 lb) sloes


The apples might be a mixture of eaters and cookers, and windfalls are fine if all the bruised parts are discarded. Wash the apples and sloes and drain them well. Cut up the apples without peeling or coring them. Put into a preserving pan with the water and simmer until the apples are soft and broken. Add the sloes and continue simmering until they are soft. Put through a sieve and weigh the purée. Allow 450 g (1 lb) sugar to each 450 g (1 lb) of purée. Stir in the sugar over a low heat until it has dissolved completely. Bring to the boil and then simmer, stirring well until the mixture is thick, which will take about 1 hour. Pour into sterilized jars with straight sides and cover. The flavour of the sloes goes well with cold meat, particularly game.

Recipe from Mary Norwak.