Bring the sloes to
the boil with the sugar, the apple and cup of water and cook
for 2 minutes on medium high heat, whilst stirring. Push the jam
through a sieve and reheat for a few minutes. Put the jam in
glass jars.
See also a recipe for sloe gin.
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Heat the condensed
milk to the boiling point; switch off the heat and dissolve the
chocolate, stir well. Add the raisins and nuts and stir. Pour the
mixture in a greased rectangular tray and refrigerate for 4 hours.
Cut it in squares.
See also recipes for
chocolate
peanut fudge,
chocolate raisin fudge
and
chocolate fudge.
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