Sloe Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 kg sloes
- 0.25 liter ¼ white wine
- liters ⅛ water
- 0.25 liter ¼ white wine
- 375 g cane suar or
- Sweetener, appropriate amount
Print Recipe
Pin Recipe Instructions
- Sloe berries only taste really good once they have frostbite.
- Wash the berries + put them in cold water overnight, which is then drained off the next morning.
- For 1 kg of berries, add 1/4 l white wine + 1/8 l water, boil until soft, strain through a sieve.
- Add 1/4 liter of white wine to each 1 kg of sloe porridge, plus 375 g of sugar (or equivalent liquid sweetener). Cooking up to the jam tasting.
- Wash out twist-off glasses + rinse, put lids in water + let boil.
- Immediately pour jam into jars, + close. Place on a damp cloth with the lid facing down, cover with a dry towel, allow to cool completely. Then turn around again. As long as the air bubble is at the bottom of the glass, it`s okay
- otherwise consume quickly.
- Stimulates gastric juice production, helps against loss of appetite, especially in the morning - a remedy for those who don`t like breakfast. With sweetener also suitable for diabetics
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