Sloes – Apple – Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g puree from sloes *
- 300 g applesauce, without suar (from approx. 500 fresh apples)
- 1 kg preserving sugar, :
- 0.5 ½ vanilla pod (s)
- 0.5 ½ lemon (s), juice from it
- 2 pinches clove powder
- 0.25 teaspoon ¼ cinnamon powder
- 0.25 liter ¼ currant juice, black or water
Print Recipe
Pin Recipe Instructions
- * You get the sloe jam from the berry residues for the extraction / production of sloe juice or sloe jelly (see recipe: Sloe jelly with white wine & vanilla).
- For the sloe jam, heat the berry residues from the jelly preparation again with a little juice or water and then drive the seeds through a liquor of Lotte with a coarse perforated disk.
- Either residues from the steam extraction can be used for the applesauce, or approx. 500 g fresh apples can be boiled with a little water without added sugar until soft.
- Then drive the apples through a liquor of Lotte with a fine perforated disc.
- Put both types of must in a high saucepan and mix briefly with the hand blender if necessary. Add the preserving sugar and the spices, bring the mixture to the boil while stirring. From the time of cooking, let it simmer for 4 minutes, stirring constantly, then add the lemon juice just before the end of the cooking time.
- Immediately fill into sterilized jars and close with twist-off lids or fill jars with rubber rings and lids and sterilize in the automatic jar for 30 minutes at 90 ° C.
- The recipe gave me 6 glasses of 340 g each.
- Tip:
- The jam not only tastes delicious on a fresh sandwich. It is also a wonderfully fruity addition to pastries, cakes and game dishes!
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