Recipes

From Ballymaloe Cookery Course by Darina Allen. Sloe & Crab Apple Jelly makes a great accompaniment to lamb, mutton or venison.

Makes 2.7-3.1kg (6-7lb)

    1.8kg (4lb) sloes
    1.8kg (4lb) crab apples or Bramley Seedlings (take out any bad bits but the stalk and pips all go in)
    Water to cover
    Sugar - allow 450g (1lb) to every 450g (1lb) of fruit

Method

Pick over the sloes and place in a large saucepan. Check the apples for bad bruises, core, cut into quarters or eights and add to the sloes. Cover with water and bring to the boil, cooking until the apples are reduced to a pulp and the sloes burst. Turn the pulp into a jelly bag and allow to drip until all the juice has been extracted - usually overnight.

The next day, measure the juice into a preserving pan and allow 450g (1lb) sugar to each 600ml (1 pint) of juice. Warm the sugar in a low oven. Bring the juice to the boil and allow to reduce by about half - about five to six minutes. Add the sugar and stir over a gentle heat until it has dissolved. Increase the heat and boil rapidly for about 15 minutes until the setting point is reached. Pour into sterilised jars, cover and seal immediately.

Check out our Little Green Book on Falling for Apples on places to buy apples