Sloe jam

White chocolate fudge

• 750 GRAM SLOES, cleaned
• 500 GRAM JELLY SUGAR
• 2 APPLES, peeled, cored and grated

• 400 GRAM WHITE CHOCOLATE, chopped
• 1 1/2 CUP SWEETENED CONDENSED MILK
• 50 GRAM WALNUTS, chopped
• 50 GRAM RAISINS

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.

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.