Luciano's Sloe Berry Jam
A fiddly but luscious jam that's not just good on toast but a deliciously different filling for sponge cake or on top of cheesecake.
Ingredients
- 1 kg Sloe Pulp
- 750 g Sugar
- 1 Grated Apple
- 1 Juice from Lemon
Instructions
- Wash the sloes and put them in a heavy-bottomed pot with a ladle of water. Cook until the fruits become soft. Remove from the heat, allow to cool and with a lot of patience, separate the pulp from the stones.
- Put the pitted sloes back into the pot, add the sugar and the grated apple. Turn with a wooden spoon over low heat to prevent the mixture from sticking to the bottom.
- After half an hour add the lemon juice.
- Allow to cook for another 30 minutes or until the jam wrinkles on a spoon and no longer slips off. Pour the boiling jam into sterilised jars, close the lid and turn it upside down for at least five minutes. Then, straighten it and let it cool to room temperature. If you plan not to consume the jam in a short time, immerse the jars in water, bring up to the boil for about thirty minutes. Once the jar is opened, the jam must be kept in the refrigerator.
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