Family Shenanigans

This is courtesy of M.J.M from Essex, which I found on the sloe forum:

http://www.sloe.biz/pip/

Mine didn’t set properly but I think that’s because I did larger quantities in a massive pan and it didn’t boil fast enough. Don’t let that put you off, it tastes lovely!

All you need is:
900g (2lb) Sloes
1.8kg (4lb) Cooking apples
Juice and peel of one Lemon
Sugar

Wash and drain the sloes and prick them. Put them In a pan with the lemon juice, peel and just enough water to cover. Simmer until pulpy.

Wash and chop the apples, then simmer in a Separate pan, with water to cover – again until soft and pulpy.

Strain the two pulps through scalded jelly bags or fine muslin hung overnight over bowls to catch the juice – do not squeeze the bags, which will result in cloudy jelly.

Mix and then measure the juices, bring to the boil, add sugar at the rate of 450g to 570ml (1lb to 1 pint) and stir until dissolved. Boil until setting point is reached. Remove any scum, using a heated stainless-steel spoon.
then you can bottle it, and store it.

This is a wonderful recipe, words can’t describe how delicious it is.
I hope you will try the recipe. enjoy.