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bodger

Apple and sage jelly ?

Karen and I called at a farm shop today and saw a couple of interesting preserves on the shelf. Apple and sage jelly and a really strange one. Apple and sloe jelly. I could imagine the first one being delicious with meat but that second one ? How could that work ? Surely the sloes would make it really bitter.
Has anyone tried making either of these and if you have, have you got recipes for them ?
MrsWW

Think I've posted a recipe on here previously for Apple & Herb Jelly in which I used Rosemary.

I've also done variations with Mint, Mint & Red Chilli and plain old Red Chilli.

I should imagine the Sage one as being good with pork or ham.  But sloes?  Well, it's an interesting concept and I suppose they'd take some of the apple sweetness away.  Could be especially good if the sloes had previously been used to make sloe gin/vodka.
lottie

There is a good recipe for apple and sloe jelly in the Ballymaloe Cookery Course book--you use it to eat with meat like the fruit and herb jellies. Marguerite Pattens preserving book which I think is a great basic book for preserve making has good basic instructions and proportions for herb jellies.
lottie

Found the recipe just basic jelly recipe
4lb sloes
4lb crabs or bramleys any bad bits removed but include pips and stalks,chop up a bit put in pan with sloes and water to cover and cook down till sloes have split and gone mushy and apples cooked soft,then just strain overnight in jelly bag[or clean tea towel, old shirt or anything that's clean and will allow liquid but not mush through.] Then 1lb sugar to each pint juice and boil to setting point as usual--eat with lamb, mutton or venison.
edited to say measure juice to see how much sugar needed but then boil juice and reduce about 6 mins before adding sugar then continue as usual.
MrsWW

I've ordered Margueritte Patten's preserving book today  
debbie

I am going to have a go at the apple and sage one...well sort of - when I make min jelly I use gooseberries instead of apple and as I happen to have 11 gooseberry bushes in our woods I think I will have a go a gooseberry and sage jelly.  As Mrs WW said, should go well with pork and ham.  Won't be trying the sloe one though...have other uses for sloes
bodger

3,30p for what looked like a 12oz jar. You can see how my minds working can't you?
lottie

I'm hoping I can get the fruit off the rowan before the birds this year to make rowan jelly---all I need then is some nice venison.
MrsWW

debbie wrote:
Won't be trying the sloe one though...have other uses for sloes


I was thinking of having a go with the sloes AFTER they've come out of the gin/vodka     There's only so many dark chocolate sloes I can eat so there'll still be some left for jelly making.
MrsWW

bodger wrote:
3,30p for what looked like a 12oz jar. You can see how my minds working can't you?


You're darn right Bodger, that's how my mind started working a couple of years back.  You should see the stocks I've built up and sell!

Been selling my Mango Chutney and Lime Pickle for 3.49/jar and my Marmalade is 2.99/jar.

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