Prepare 1 kg of sloes (weighed in advance): Remove the stalks from the sloes, rinse them, drain them well, weigh them (1000 g), place the sloes in a suitable bowl, pour 500 ml of boiling hot water over them, let them cool, then pour off the liquid, let it boil for a short time, shape it over the fruit again, repeat this procedure, pass the cooled fruit mass through a sieve so that the residue is completely dry, weigh it (800 g).
Prepare 200 g of apple pieces (weighed in advance): Remove peel from apples, quarter, core, cut into very small pieces and bubble with 800 g sloe pulp, 1 kg jelling sugar.
Bubble for a few minutes. Carry out a jelly test. Pour into prepared jars while still hot and seal with preserving cellophane or twist-off lids.
Info: The dark blue, spherical sloes are found on thorny bushes, aptly named blackthorn. They are harvested after the first frost. They contain various minerals, phosphates and tannins. Besides juice and jam, they are also used to make liqueurs and wines.
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