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never used sloes before so tried this today. Unfortunately I thought it was the most disgusting thing I had ever tasted. It left an awful after taste. Frankly it was a waste of sugar. Maybe I just don't like sloes

Hi Paul,

I used your recipe for Sloe Jam and the result was excellent. I did not use any of the water used to soak the sloes, and the stones were easilly sieved out at the end.

Paul - in your recipe, do you strain the water off after you've soaked the sloes overnight? I'm assuming you do . . .
Maureen

Dear Paul212,

Many thanks for your recipe - I haven't enough sloes left to make the jelly as I ended up with 11 jars of jam! (I ' ll save the recipes for next year!).

What do you know about quinces ? ? ? ?

Many Thanks
Clair2

Hi Paul,

Whilst doing an internet search, I saw there are lots of recipes for Blackcurrant and Sloe Gin Jam, I would value your opinion on that one, and do you have your own recipe?

Thanks

Dear Frexy, Thanks for the comments.
I have made this recipe for years and I assure you it is not awful. I always encourage everyone to try recipes before coming to such opinions.
In my recipe I explain that it is passed through a sieve for a smooth jam, leaving any stones and fibarous matter behind.
Also not all recipes for jam are equal sugar to fruit. The pectin levels in fruits vary resulting in very different sets. I also try to simplify all my recipes and with this one the recipe does not require the maker to find the setting point. Its a soft and delicate jam, easy to make and easily enjoyed.
Jelly is wonderful too and if clare has enough sloes then making both is a nice treat.

kindest regards,

Paul Young

Good heavens that recipe for sloe jam is awful. it will be full of stones.
Sloes are one third fruit and two thirds stone or pip,you need to make sloe jelly not jam.
No suggestion for how to reach a setting point and to be a jam you need equal quantities of a fruit like sloe and apple to sugar.
So cook your sloes and apples or crab apples with water to cover, drip through a square of muslin next day measure the juice and for each pint add 1 pound gran sugar, dissolve bring to rolling boil until a set is reached[test by putting a spoonful on a cold saucer and pushing with your finger,when it wrinkles it is ready]
Pour into small cold sterile jars, cover and leave for 24 hours before moving.

Hi Clair2,
Im a sloe fan and have this recipe for sloe jam.
2.5kg sloe's
2kg granulated sugar
500g golden delicious apples

Place the sloes in the deep freeze until fully frozen. This is too soften the harsh flavour that some sloes have.
Place the sloes in a bowl of hot water and leave over night.
wash and grate the apples into a large saucepan, add the sloes and cook until soft .
Add the sugar and cook until reduced by a quater to concentrate the flavours.
Taste for sweetness.
For a smooth jam pass through a sieve using a wooden spoon.
Jar up and seal well.

Hope this helps, have fun,

Paul Young Pastry chef GFL