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Sloe & Crab-apple Jelly.

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  • Sloe & Crab-apple Jelly.

    Having been sloe picking this afternoon I thought I'd try this recipe with some of my stash of crab-apples.

    SLOE & CRAB-APPLE JELLY

    Ingredients

    1 kilogram(s) sloes
    2 kilogram(s) crab or Bramley apples, roughly chopped
    grated zest and juice 1 lemon
    sugar (see step 4, below, for amount)
    Makes about 1.7kg

    Method

    1. Put the sloes in a pan with just enough water to cover. Simmer for 30 minutes until soft and pulpy.

    2. Simmer the apples, lemon zest and juice in another pan with almost enough water to cover for 40-50 minutes.

    3. Strain both the fruits together through a jelly bag.

    4. Measure the juice, allowing 450g sugar per 600ml. Bring the juice to the boil, then dissolve the sugar in it over a low heat. A couple of minutes before you reach setting point (at around 8 minutes), turn down the heat to a bubbling boil. A rapid boil will trap lots of air bubbles and spoil the clarity of your jelly. Skim away any scum.

    5. Carefully pour the jelly down the inside of each jar to minimise air bubbles. Seal the jars and leave to stand where they are until cold to stop wrinkles forming. Label and store in a cool, dark place.

    ENJOY

  • #2
    Thanks Ginge. I think this will do for my bullaces and windfall cookers. Is this the same recipe that TwoSheds posted?
    Last edited by rustylady; 19-09-2011, 07:08 PM.

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    • #3
      It's pretty much how you make any jelly, works out great and is pretty much failsafe.

      Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

      Which one are you and is it how you want to be?

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      • #4
        Is the lemon necessary? There's lots of pectin in the apples... (just wondering)
        All gardeners know better than other gardeners." -- Chinese Proverb.

        Comment


        • #5
          I think some people like to add the lemon to reduce the sweetness rather than as a pectin addition - I don't and there is certainly plenty already there to make it set.

          Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

          Which one are you and is it how you want to be?

          Comment


          • #6
            Originally posted by rustylady View Post
            Is this the same recipe that TwoSheds posted?
            http://www.growfruitandveg.co.uk/gra...jam_57310.html

            I'm putting mine on to simmer right now
            All gardeners know better than other gardeners." -- Chinese Proverb.

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            • #7
              i picked damsons at the weekend for the first time and it was ridiculously enjoyable, even though i was so late and somewhere so urban i only got a punnet-full...and there were lots of sloes.
              so can someone please tell me...how delicious is sloe jelly? b/c i have sloe gin and can't bear to leave them, but have no use at all for several jars of jelly...

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