Sloe jam without seeds and apples for the winter

I propose to make jam from sloe and apples with me for the winter. The recipe is simple and clear, with step-by-step photos.

The amount of ingredients for making blackthorn jam with the addition of apples is approximate, so the ratio of fruits can be changed depending on your preferences or their availability:

• sloe berries – 1 kg;

• small apples – 0.5 kg;

• granulated sugar – 1 kg or to taste.

How to make sloe and apple jam

I’ll say right away that in this recipe we do not add water at all during cooking. The juice released will be enough to make jam.

Sort the berries, remove debris and twigs, rinse, select large ones with whole skin.

Since we need the thorn without seeds, then next we should remove the seeds from the berries, cutting each one in half. If the berries are ripe, the seed itself easily comes away from the pulp. Sprinkle the seeded thorns with half the normal amount of sugar, cover with a lid, and leave for 12 hours to allow the juice to release.

Peel the apples, remove the skin and cores. Place in a deep plastic container and cover with the other half of the sugar. Leave for 12 hours in a cool place.

Usually there is a lot of juice and this is clearly visible in the photo. That's why I don't add water at all.

Place the sloe berries in a large saucepan, pour out the fully formed juice, and add the entire contents of the container with apples.

Place the pan on the fire and stir constantly.

It takes almost an hour to cook the product. Stir constantly so that the fruits do not stick to the bottom. Try for sugar, if it’s not enough, then you need to add 100-200 grams, since sloe (even ripe) is very tart, and we all have different taste perceptions.

Without removing from heat, use an immersion blender to make the mixture homogeneous.

Simmer for another 2-3 minutes.

The color of the jam will be pleasant, very bright. It perfectly decorates the table if it is arranged in rosettes or vases.

Be careful! The finished jam should not be left on the fire for a long time: as soon as the mixture has been made homogeneous and it has boiled while stirring, we immediately begin to spread it over sterilized jars. The jam is still bubbling in the jar, it is very hot, but you need to roll it up right away!

Ready-made jars with such a sweet preparation do not need to be wrapped; they are stored all winter in the refrigerator or basement.

You can stick the labels on and be sure that the unusual sloe jam with apples will be the first to go. It is very tasty, aromatic and a little tart.