I plan on doing some too once its been through the sherry as well.so its going to very alcollohic hic jam! will let you know how it goes
although ive just foun d this
It is a wonderful tangy jelly jam that again Shares it wonderful colours with the sloe gin.
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.