Whilst I was picking my rosehips for the syrup I found a couple of heavily loaded sloe trees. I made my way back there a few days later and picked a kilo or two and popped them in the freezer. We are lucky enough to have a crabapple tree nearby too so I picked a couple of kilo of those too. The crabapples have sat in my kitchen looking at me accusingly for a couple of weeks, so yesterday I made myself get round to giving them a good swill and popped them in the preserving pan with some of the sloes. I cooked them slowly in just enough water to cover them until the apples were pulpy. I gave them a good mash and strained it overnight through a jelly bag. Today, I boiled them with sugar until the jelly wrinkled on a cold saucer. The finished jelly will be great with roast dinners and cold meats and stirred into gravies. I might even have it on toast like I do with my damson and rosehip jelly. This one though is a little sharper and has that sherbetty finish to it that you would expect from a jelly made with fruits that are sour before cooking.
The colours at the different stages are stunning. Starting with a rose pink and turning to a deep purple. It is worth making this jelly just for these colours.
You can put in as many crabapples and sloes that you have, cover them with just enough water to almost cover and then strain the juice through a fine sieve of jelly bag. Measure out the juice and to every 600ml add 450g of granulated sugar. Here is what I did:
1 kg granulated sugar
Rinse the crabapples and the sloes well. Place in a large pan and cover with just enough water to almost cover. Cook over a gentle heat until the apples are pulpy. Mash with a potato masher and pour the purée into a jelly bag, a clean tea cloth (boil in a pan of water before use) or through a very fine sieve. Leave to strain overnight.
Measure the juice and for every 600ml add 450g of granulated sugar. I had 1,300 ml of juice so added 1 kg of sugar. Stir over a gentle heat until the sugar dissolves and then turn up the heat and boil the syrupy mixture until a teaspoonful of it wrinkles when placed onto a cold saucer and pushed with your finger. Remove any scum that rises to the surface. Pour the hot mixture into warm sterilised jars and seal.