Apple and Sloe Jelly

 

 

 

5 lbs Sloes (just ripe)

2 pints Water

2 lbs Cooking Apples

Sugar

1 Bottle Certo

 

 

 

1.         Wash the sloes and place in a large pan with 1 pint of the water, bring

to the boil and simmer until tender, mashing with a wooden spoon.

 

 

2.         Strain through a jelly bag or cloth, collecting the juice.

 

 

3.         Wash the apples and slice coarsely, do not peel or core, place in a

saucepan with the rest of the water and simmer until tender mashing

with a wooden spoon.

 

 

4.         Strain through a jelly bag or cloth.

 

 

5.         Mix the sloe juice with the apple juice and to every 2 pints of juice add

3 ¼ lbs sugar.  Mix well and heat slowly, stirring occasionally, until the

sugar is dissolved.

 

 

6.         Add the Certo, bring to a full rolling boil and boil for 30 seconds.

 

 

7.         Remove from the heat, skim, pot and cover in the usual way.