Sloes added to an apple jelly give it an exquisite rosy hue and a lovely tart taste. This is another versatile preserve, which works with both sweet and savory food and can be served with meats and cheeses. Sloes are supposed to be best picked after the first frost.
MAKES: 1lb 10oz jelly
INGREDIENTS:
- 1 pound apples
- 1 pound sloes
- ¾ cup sugar to every 1 cup of juice
INSTRUCTIONS:
- Place the apples in a preserving pan with 2 cups water. Simmer for about 45 minutes, add the sloes during the last 15 minutes of cooking time, after the fruits have softened and turned fluffy, mashing them with a wooden spoon.
- Place the apples in a jelly bag suspended over a measuring pitcher to catch the drips. Allow the apples to drain naturally for several hours or overnight—don’t be tempted to squeeze the bag, if you want your jelly to be beautifully clear.
- To extract more juice, remove the pulp from the bag, place in a pan with 1¼ cups water, and bring it to the boil again. Return it to the bag and allow to drain again for a few hours.
- Allow ¾ cup sugar to every 1 cup of juice. Add the sugar to the juice, stirring over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point.
- Skim if necessary. Pour the jelly into hot, sterilized jars and seal.
