Sloe Jam with Plums

Boil sloes and plums with fruit tea, simmer at low temperature for about 15 min while stirring. Pass through a sieve, add star anise, cloves, cinnamon, honey and gelling agent, stir and simmer on low heat for 3 min. Pour into hot rinsed jam jars, seal, cool upside down.

Sloes are exceptionally rich in tannins and should be collected after the first frost if possible. The effect of freezing, namely to break down tannins, can be achieved just as well by freezing the fruit for a day.

spicy note.

“Gelfix two + one” used (1 bag, 25 g). Result good.

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