Sloe Apple Jam

Boil the sloes covered with water until soft and stir through a sieve.

Stir sloe pulp and apple puree (preferably not sweetened) with preserving sugar and let bubble. Bubble for 4 min and fill into jars.

Sloes harvested after the first frost are much milder in flavor. You can also put them in the freezer of the refrigerator for a day and only then cook until soft.

Instead of apples, use pear pieces or 1/2 liter of blackberry juice for 500 g sloe pulp.

Piper & Langen

Related Recipes:

Sloe LiqueurFor the sloe liqueur, lightly pound the cleanly washed and drained sloes in a mortar, part of the stones... Sloe Liqueur Witchcraft FrightRinse the sloes, dry them and crush a small part of the fruit in a stone mortar with the seeds, because the... Apricot Jam with Flaked Almonds and AmarettoImmerse the apricots briefly in boiling water. Remove with a skimmer and place in cold water. Remove the skin... Sloe ElixirRemove the seeds from the sloes and grind them in a mortar or possibly with a hand blender. The puree in a... GherkinsMakes four to five jars of 1/2 l. Rinse the cucumbers. Prick each cucumber a few times with a needle so that... Sloes in VinegarA wonderful accompaniment to salads and vegetable dishes. Put the sloes with the water and spices on a small... Spiced Lentil Soup – Mysore Rasam – *(*) Rasam is a Sanskrit word and means clear soup. This lentil soup comes from the south of India and is eaten... Apple Bread PuddingFor the apple bread pudding, first peel and core the apple. Grate ¼ of an apple into pulp, cut the rest into... Apple DumplingFor the apple dumplings, remove the skin from the apples, core them and cut into ½ cm cubes. Mix with juice... Kriecherl Apple JamFor the Kriecherl apple jam, first wash the Kriecherl thoroughly and drain well. Remove the seeds from the...