Sloe and Apple Jelly

This recipe is from Paula Mc Intyre, who demonstrated how to create a variety of unusual dishes from common home grown produce and plants at the Garden Gourmet Pavilion at Northern Ireland’s premier gardening event, Garden Show Ireland.

Paula said “It is fantastic to be be involved in this event and promote an area that is so close to my heart. We are surrounded by stunning produce in this country and it is important that we all understand the potential that sits in our own back yards!”


Difficulty easy
Preparation Time
Cooking Time
Main Ingredients
  • 750g Cooking apples
  • 750g sloes
  • Sugar – 550ml of juice will require 700g sugar

Main Instructions
  1. Wash the apples and remove any blemishes.
  2. Wash the sloes and place in a preserving pan with the apples.
  3. Add enough water to cover the fruit by half.
  4. Bring to the boil and simmer until the fruit is soft.
  5. Strain through muslin and allow to drip – this will take about 12 hours.
  6. Measure the juice and allow 700g sugar for every 550ml of juice.
  7. Place in a preserving pan and bring to a simmer, stirring frequently.
  8. When the sugar has dissolved, bring to a rolling boil for about 10 minutes. Place a saucer in the freezer and when a drop of the jelly sets then it's ready.
  9. Ladle into sterilized jars and seal.
  10. Store in a cool dark place.
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