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Makes: 6 jars sloe jelly
- 1.8kg sloes
- 300ml water, or as needed
- 1.5 to 2kg granulated sugar
Prep:10min › Cook:2hr › Extra time:2days setting › Ready in:2days2hr10min
- Wash the sloes and place them in a preserving pan and add just enough water to cover. Mash them very gently, just enough to spit the fruit to release the juice. Cook over a low-medium heat for 2 hours until the sloes are broken down and mushy.
- Transfer the sloes to a jelly cloth and suspend over a clean preserving pan overnight, allowing to strain.
- The next day, squeeze out any remaining liquid in the jelly bag and discard the contents. Weigh the liquid and record the measurement.
- Refer to the recorded weight of the liquid and add an equal amount of sugar, dissolving over a medium heat. Bring the contents of the pan to the boil and begin testing for the setting point by dropping a small amount of jelly onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Skim the jelly if necessary and transfer to sterilised jam jars. Leave undisturbed for 48 hours in a cool, dark place to ensure a good set.
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