{"id":2588,"date":"2013-01-23T14:30:35","date_gmt":"2013-01-23T13:30:35","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2588"},"modified":"2013-01-23T15:26:31","modified_gmt":"2013-01-23T14:26:31","slug":"how-to-do-sloes-jelly","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2588","title":{"rendered":"how to do sloes jelly – schlehengelee"},"content":{"rendered":"

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my very first memories of sloes are that you can eat them only after the first frosts, that they are sweet and sour at the same time, that you get furry teeth from them and the subtle fear that the bushes on the roadside i was eating from are potentially not sloes. i was seven or eight, maybe younger. many things changed since then. one is that i definitely recognize sloes.<\/p>\n

well, other things didn’t change, as you still have to wait for the first frosts until you can go for sloes. but because it is a race against the birds, there is also the option to harvest the sloes in autumn and to put them in your freezer. it has the same effect and you can be sure the sloes will be yours.<\/p>\n

if you have no idea where to find sloes, check it out at mundraub.org<\/a>.<\/em> it is a platform where people share places to find fruits, vegetables or herbs for free. you can find sloes very often in parks or roadsides.<\/p>\n

probably there are many things you can do with sloes. my first idea was making sloes jelly and it is much more easy than you may think. there will be no plucking of stems and no annoying deseeding in the preparation phase. you will cook the entire sloe and the entire apples (which you will need in addition) with stems and kernels and everything. it is less work than many other jams you may have prepared before.<\/p>\n

and the result is extraordinary. my family spontaneously\u00a0elected the sloes jelly to the best jam of the season. it keeps the great sweet and sour balance of the fruits, which is by the way an ideal flavor to fill donuts\/pfannkuchen<\/a><\/em>.<\/p>\n

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halve sloes\/ halve apples
\nhalve a lemon per kilo of apples
\njam sugar<\/p>\n

give the sloes (with stems and kernels) in a large pan and cover with water. bring to a boil and then simmer until the sloes are very soft and almost pulpy. add the apples (simply halved or quartered, with stems and kernels) and simmer again until the apples are pulpy as well.<\/p>\n

cool down a bit. prepare a large pan with a sieve and an old kitchen towel, muslin or jelly bag. strain the fruits through and let it rest for a night. all the juice will dribble through the kitchen towel in that time without any solid fruit particles in the juice later.<\/p>\n

the next day you can measure the juice and add the appropriate amount of jam sugar. you will find the relation of juice and sugar on the package of the jam sugar as well as the cooking time. never the less make the jelly test before you finish the cooking time. give a blob on a plate and see if it gets the consistency you prefer after it cooled down a bit. if you are happy with the result, fill the jelly in jars, close them, turn them for about five minutes upside down to get a vacuum inside and your done!<\/p>\n

enjoy and make others happy with a homemade sloes jelly!<\/p>\n

********************<\/p>\n

schlehen und \u00e4pfel, halbe halbe
\npro kilo \u00e4pfel eine halbe zitrone
\ngelierzucker<\/p>\n

die schlehen samt stielen und kernen in einen gro\u00dfen topf geben und mit wasser bedecken. aufkochen und dann bei geringer hitze k\u00f6cheln, bis die schlehen sich von den kernen zu l\u00f6sen beginnen. dann die \u00e4pfel dazu geben, die blo\u00df halbiert oder geviertelt werden. auch hier k\u00f6nnen die kerne und stiele mit gekocht werden. erneut k\u00f6cheln lassen, bis auch die \u00e4pfel weich sind.<\/p>\n

etwas abk\u00fchlen lassen und einen topf mit einem sieb vorbereiten, das mit einem k\u00fcchentuch, musselintuch oder geleetuch ausgekleidet wird. die fr\u00fcchte samt saft hineingie\u00dfen und \u00fcber nacht stehen lassen. in dieser zeit wird der saft langsam durchs tuch laufen, ohne das sp\u00e4ter noch fruchtanteile darin zu finden sind.<\/p>\n

am n\u00e4chsten tag wird der saft abgemessen und die entsprechende menge gelierzucker dazu gegeben. das mischungsverh\u00e4ltnis ist auf der packung angegeben, ebenso die kochzeit. nichts desto trotz empfehle ich den geliertest. gib dazu einen klecks gelee auf einen teller und pr\u00fcfe die konsistenz, nachdem es etwas abgek\u00fchlt ist. wenn das gelee fest wird, ist es soweit. f\u00fclle es in gl\u00e4ser, verschlie\u00dfe sie gut und stelle sie f\u00fcr wenige minuten auf den kopf, um ein vakuum herzustellen. und fertig!<\/p>\n","protected":false},"excerpt":{"rendered":"

my very first memories of sloes are that you can eat them only after the first frosts, that they are sweet and sour at the same time, that you get furry teeth from them and the subtle fear that the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[98,71,112],"class_list":["post-2588","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-apple","tag-jam","tag-sloes","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2588"}],"version-history":[{"count":30,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2588\/revisions"}],"predecessor-version":[{"id":2611,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2588\/revisions\/2611"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2588"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}