Sloe jam

Preparation time: 30-40min - Difficulty: easy


- 1,5kg sloe berries
- 500g preserving sugar 2:1
- some cinnamon

gekochte Schlehen


Schlehenmarmelade im Glas


To make the jam, first wash the sloe berries and remove any remaining leaves etc.
Then freeze the sloes for 1-2 days to soften them and shorten the cooking time.
Once thawed, fill a saucepan with 2cm of water and add the sloes. Simmer
for 5 minutes and then leave the mixture to cool slightly.
Mash the sloes in the saucepan with a potato masher and pass the mixture through a coarse sieve to remove the seeds.
Measure out 900g of the sloe pulp and season with a little cinnamon.
Add the preserving sugar and bring to the boil according to the packet instructions.
While still hot, pour into clean jars that have been rinsed hot and seal tightly.