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2 Recipes using Sloes

10
May, 2017
By Sally Osgerby
  • Blog,recipe
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These 2 recipes for sloes are good standbys:

  • sloe jelly
  • sloe gin
fat juicy sloes

fat juicy sloes

When the sloes are big and juicy, they are ripe for picking.  Choose a dry day and fill a basket!

sloe basket

sloe basket

The sloe jelly is a wonderful dark purple colour and a great jelly to serve with game, particularly hare.  We won first prize in the local produce show with a jar of this sloe jelly!

Ingredients

  • at least 1kg sloes
  • granulated sugar – 75grams per 100ml of juice
  • water to just cover the sloes

Method

  • pick out the good sloes & wash them
  • place in a pan (affiliate link) & just cover with water
  • bring to the boil, then simmer, for at least 30 mins, till soft
  • pour mixture from pan through a jelly bag or equivalent sieve & leave over night to drip.  Do not push anything through – just rely on the drip.
  • measure the collected liquid  & add 75grams of sugar per 100ml juice
  • stir in a gently warming pan until sugar dissolved
  • then bring pan to the boil and keep boiling until setting point is reached.  Takes about 30 mins.  Test by putting a drop of juice onto cold saucer – if goes jelly like it is ready
  • skim the scum off then pour into sterilised, heated jars and seal

Mick Cowan’s Sloe Gin

  • break the skin on the sloes – either by pricking with a pin, or putting in the freezer over night
  • 3/4 fill a bottle with sloes
  • cover the sloes with gin (cheap is OK)
  • add sugar (white or brown) 0.5 pounds sugar per pound of sloes.  More sugar can be added, to taste, later if needed
  • top the bottle up with gin
  • seal the bottle
  • shake the bottle every day for a week, then every Monday until Christmas
  • put the bottle away in a cool, dark place
  • strain the fruit out when it has been in the bottle for 6 to 9 months
  • rebottle, and store until the following Christmas!

We ate the sloes left in the jelly bag for pudding – mixed with a little apple jelly and lots of yoghurt.  The sloes strained from the gin are excellent when cooked in a special bread and butter pudding.

These 2 recipes for sloes are easy, but rewarding!

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