How to Make Apple and Sloe Jam
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- Опубліковано 6 вер 2013
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This jam is made using wild sloes picked from a hedgerow and home grown cooking apples.
With this method the fruit is cooked to make a pulp, and the amount of sugar is calculated by measuring the number of pints of cooked fruit pulp.
Depending on the sweetness of the fruit, add 12 to 14 ounces of sugar per pint. The plum and apple flavours complement each other perfectly to give a classic autumn jam. - Навчання та стиль
I love this receipe, no-nonsense production, no advertisement for expensive, unecessesary special equipment and proper explanations so one can understand the process and adjust the receipe as needed. You can tell that you've been doing this for years and learned a lot. On first glance the whole caluculating suger needed might seem complicated but actually makes it more precises rather than working after a set receipe. I was thrilled to see the fork - my nan cooked jams all her life and did that and I never knew why (she passed well before I became interested in jam cooking so I never asked her), I am tickled I now know! I will try this with the sloes left over from making sloe jam and this is perfect as it will account for all the added gin that's soaked into the fruit.
Just made this, AMAZING!! All the family love it, thanks :)
Glad it turned out well! Yes, it's delicious.
Totally worth the effort for the taste. I might have to make another batch...
We went out to pick Blackberries today, but much to my surprise, I found a large amount of sloes! I make a lot of jam but haven't tried it with Sloes before-so pleased to have found this video and love your clear way of presenting. Thank you!
After trying (and failing a few times!) at homemade jam, I would never consider buying a jar again. Yes, it can be a little intensive depending on the fruit you use, but so worth it rather than having those horrific jars that line the shelves in the supermarket in the name of jam
EXCELLENT
Excellent video and clear instructions thank you very much.
Give it a go, Ceri. Now is the season!
Thank you ,
Boring presentation
Thanks for your video. Roughly how many sloes did you use to make that amount of jam?
ok Lizzie, So I collected my sloes, did the stuff and ended with a feeble glutinous red gunge, I was reminded of dear old Mr Spock in Star Trek : Its Jam Jim , but not as we know it : So I collected more sloes and added them to the red liquid stuff which by now looked suitable for inclusion in A Hammer Films Dracula production circa 1950. Eventually I ended with what could be mistaken for jam. Then came the problem with the Sloe pips. I haven't got a suitable sieve thingie so used a chip spatula wottst i that has slots which according to my calculations would let the jam through but not pass the pips. The resultant almost jam gave me one and a half jars of which I am very proud. This morning I ate my first jam and pip sandwich { the spatula tool wasn't very successful }. It tasted pretty weird and so far I have no ill effects. I will probably spend the next few days trying to clean the saucepan. My late lovely wife if she is looking down will be laughing..................... Next time I fancy jam it will come from Tesco's.Best wishes to you,Ivor.
Well I was going to try and make sloe wine but that recipe looks so inviting I will give it a go, see what happens. I am a bit apprehensive regarding the sugar but will go carefully, take my time, and look forward to a rather jammy future surrounded by many sticky but smiling friends and neighbours., Ivor
+Ivor Rosenberg Give it a try, Ivor! It will be ready far sooner than wine, and you can let children join in. One of my great nieces is a huge fan.
Did you use regular sugar? Or Jam sugar
Looks like a great recipe, which I am currently following - fingers crossed. You threw me a little by referring to plums and plum-juice part-way through though!
+MrHurrion A bit confusing, I admit. Sloes are just tiny bitter plums.
+Lizzie Lenard Well they're the fruit of the Blackthorn, don't know if they're in the plum family or not. Anyway, I made the jam, set quite well, but still a little runny (or maybe better put as 'spreadable') and a bit grainy so may be better as an accompaniment for cheese etc. But I like it on toast so I'm pretty satisfied! Thanks.
Looks delicious; but so labor intensive!
OMG, all that sugar .
Cooking apples are tart, and sloes are totally unpalatable unless you add loads of sugar. Furthermore, the sugar is a preservative. I assure you, it is not too much sugar, the end product is not over-sweet.
yes... its Jam...