Home made sloe and apple jam

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Home made sloe and apple jam

sloe and apple jam

From September onwards in the UK, the hedgerow plant blackthorn (Prunus spinosa) produces fruit in abundance. Known as drupes, the deep purple fruit have stones that are large for the size of the fruit.

When cooked, they have a deeply plummy flavour, but if you try one uncooked, your mouth might feel it will be dry for ever – they are spectacularly astringent and sour

sloe jam

When should you pick sloes?

Many people wait until after the first frost to pick sloes, but you can mimic the effect of a frost by freezing them to split the skins. The split skins are desirable if you are intending to make sloe gin, a very popular delicacy.

Other sloe recipes include a syrup, which sounds wonderful, although I think I would water bath preserve it in small bottles so I didn’t have to use too much at any one time

 

sloe jam

Sloe and Apple Jam

Sloe jam is deeply, fruitily plummy. It sets so firm you can slice it! I’m really pleased with my first attempt and will definitely be making some more next year

I used some apples from the garden. I thinned out some of the Scrumptious apples so the remaining ones can swell. They live up to their name, being truly scrumptious, and are useful to cook with, as well as eat just as they are

sloe and apple jam

Some other jam recipes on Thrifty Lesley

Plum Jam, 18p a jar if you have foraged fruit

 

Home made apricot jam. Fresh and wonderful, and better than even the poshest versions you can buy!

 

Using up bits and pieces of fruit to make a lovely fresh Summer Berry jam

 

 

sloe and apple jam
sloe and apple jam

Home made sloe & apple jam

A good jam to start with if you haven't made it before
3.58 from 7 votes
Prep Time: 10 mins
Cook Time: 20 mins
Cooling: 10 mins
Total Time: 40 mins
Course:
Snack
Cuisine:
English
foraged
,
vegan
,
vegetarian
dairy free by Olguioo from the Noun Project
Dairy Free
,
Gluten Free by Eucalyp from the Noun Project
Gluten Free
,
low saturated fat by Yoyon Pujiyono from the Noun Project
Low Fat
,
No Nuts by Llisole from the Noun Project
Nut Free
,
vegan by Guilherme Furtado from the Noun Project
Vegan
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 3 370g jars
Calories: 289kcal
Author: Thrifty Lesley
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Ingredients

  • 450 g sloe berries
  • 450 g apples
  • 250 ml water
  • 1 lemon
  • 850 g sugar

Instructions

Sloe Berries

  • First of all, pick over and wash your sloe berries. Sort through them and remove any leaves, stones and unusable sloe berries. Give them a rinse under the tap and drain.
    sloe berries
  • Now put the sloe berries and water in a large saucepan able to tolerate very hot temperatures. You don’t need a preserving pan if you haven’t got one. If you do have one of course, feel free to use it. I tend to use my large stock pot
  • Cover, bring to the boil, and simmer gently for around 10 minutes. Stir every now and again to prevent the pulp sticking and burning.
  • Now put the sieve over a heat proof bowl, tip the sloe berries into the sieve and push as much pulp as you can get through the sieve. Sloe berries have large stones for the size of the fruit

Apples

  • Peel and core the apples. Remove any bruised parts or any insect damage
  • Slice finely and place in the preserving pan, or large saucepan along with the lemon zest and juice

Jam

  • Add the sloe pulp to the pan
  • Simmer gently until the apples are cooked through. Depending on the type of apples you used, they may cook down to a mush, or they may remain whole. If the pieces are too large, whizz with a stick blender to mush them down
  • Do not rush this step. Cook the fruit on too high a heat and they may catch and give your lovely jam a burnt flavour. Cook for not enough time and you’ll have hard or chewy fruit in the finished jam.
  • Once the fruit is soft enough, add the sugar. Remove the lid and boil a bit faster until setting point is reached. This should be about 10 minutes. This jam sets really well, so shouldn't take long. Don't boil too hard as the mix is quite thick, like a puree, and it may stick
  • You can test the set by putting a teaspoon of jam on a cold saucer and putting it in the fridge for a couple of minutes. If it’s ready, it will have formed a skin in that time and when you push it gently with a finger you’ll see that skin.
  • If you have a thermometer able to measure high enough, it should set when it reaches 104c/220f. Just keep simmering until it’s ready.
  • While the jam is simmering, sort your jam jars out. If you haven’t already, wash them, and pop them in a low oven to sterilise them. Some people use jars fresh from the dishwasher. Whatever you do, they need to be very clean, and dry.
    Any water in the jars allows a sugar syrup to develop, and over time, that may well grow mould, spoiling your lovely jam.
    And they need to be scrupulously clean so your jam will keep well, there must be no germs, bacteria or mould spores at all in the jars.
    And don’t forget the lids. If you are not using lids, cover the jars with cellophane circles and elastic bands. Or use circles cut from cereal box inners and perhaps a pretty ribbon. A little gingham fabric looks fabulous. Anything that will keep the jam clean and dry will do the job.
  • Once the jam is ready to set, there may be scum on the top. Either skim it off, or stir in a generous knob of butter, this gets rid of any scum floating on the surface. Stir well. Leave to cool for about 10 minutes, stirring now and again
  • Put your jars on a heatproof surface and carefully ladle in the jam. Be careful, splashes will burn you badly at this temperature. A jam funnel is helpful for this
  • I usually put a very clean tea towel over the filled jars until they are just warm and only then put the lid on. The tea towel is to keep any mould spores in the air, off the surface of the jam.
    Others have recommended putting the lids on straight away and turning the jars upside down

Nutrition

Nutrition Facts
Home made sloe & apple jam
Amount Per Serving
Calories 289 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 103mg3%
Carbohydrates 75g25%
Fiber 2g8%
Sugar 72g80%
Protein 1g2%
Vitamin A 138IU3%
Vitamin C 9mg11%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments

6 Comments

  1. Thrifty Lesley

    I just used ordinary sugar. You only really need to add pectin to low pectin fruit and the sloes have masses. It set so well you could slice it!

  2. Yasmin

    Sounds like a great recipe but I have a question. I was recently looking up a blackberry jam recipe which said to use jam sugar (with added pectin). Is that what you used or just normal sugar? I have a bottle of pectin already because I couldn’t find jam sugar.

  3. Thrifty Lesley

    Fantastic! I really liked it and will def be doing more next year

  4. Carol

    5 stars
    Have done two lots so far and both came out great.Such a nice change from other varieties.
    Found making the pulp quite hard work I don’t have a jam sieve or funnel but used my small flour sieve but a lot of pulp left so husbands idea rinse with a little water & sugar back in sieve and added that to the sugar part not much water just the residue left on sieve but seemed to do the trick .Made a few small jars to give as presents.
    Will certainly do again .
    Carol

  5. Thrifty Lesley

    I retain the water, as it is the only water used in the cooking.
    If you use more, it would need to be boiled off when simmering the jam before it reached setting point

  6. David

    It seems like a straightforward recipe with great ingredients. One question though- when tipping the sloes (and the water they were boiled in) through the sieve, do you retain the water or discard it before pulping the sloes?

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