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Crabapple and Sloe Jelly
Crabapple and Sloe Jelly is a traditional British recipe for a classic jelly (clear jam) of wild crab apples and sloes that are flavoured with cinnamon, cloves and lemon peel before being cooked with sugar until the setting point is reached. The full recipe is presented here and I hope you enjoy this classic British version of: Crabapple and Sloe Jelly.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+over-night draining)
Makes:
6 jars
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Crabapples are a wonderful way of making any kind of jam or jelly set. You only need about a half a dozen in your jam mixture to make it set. This recipe is a true wild food classic in that it combines the setting and bulking-out properties of crabapples with the awesome flavour of sloes. You can use raw sloes for this, but it's also an excellent way of using spare sloe slurry after making
sloe gin!
Ingredients:
1kg
crabapples
1kg
sloes, picked and with their skins slashed (or sloes from sloe gin making)
1.2l water
stick of
cinnamon
4
cloves
6 strips
lemon peel, thinly pared
375g sugar per 500ml juice
Method:
Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Wash and pick the sloes then slash the skins to aid the breakdown of the fruit (obviously you don't have to do this if you're using sloes from sloe gin making) Add the fruit to a pan along with the water, cinnamon, cloves and lemon peel (tie these in a piece of muslin to make them easier to remove). Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night.
The following day measure the volume of juice and heat in a pan. Add 375g of sugar per 500ml of liquid and stir until all the sugar has dissolved. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal securely and store.
