Photo: Rasbak, CC BY-SA 3.0 · source

Jelly · From Bladwijzer

Sloe and apple jelly

Updated on 9 October 2026

• Makes: ± 4 jars
• Time: 1 hour + overnight draining
• From: Blackthorn

Ingredients

• 750 g sloes
• 750 g sour apples
• ± 1 litre water
• sugar: 750 g per litre of juice

Method

1. Rinse the sloes and roughly chop the apples, skin and core included.
2. Simmer the sloes and apples in just enough water to cover for 30 to 40 minutes until soft; crush the fruit without breaking the stones.
3. Leave to drip overnight through a damp cloth or jelly bag.
4. Measure the juice, add 750 g of sugar per litre and boil hard until the jelly sets on a cold plate, after about 10 minutes.
5. Pour the hot jelly into clean, hot jars and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge. Lovely with game and cheese.