BLOODY SLOE JELLY

[lancslad]

For once I am beaten in the kitchen...........

 

Went picking my sloes a couple of weekends ago, now got 3 litres of sloe gin on the go, and another 3 ltrs of Sloe Brandy.....

 

Now, I just have to wait........................

 

So, thought i would make some sloe jelly/jam................can I get the bloody stuff to set.....can I arse.....

 

I now have a number of pots of Sloe Syrup.which still can be added to sauces or can be used as a bit of a drizzle.

 

Oh, and one benefit...........INSTANT SLOE GIN...............just stick a few shots of the Gordons stuff, few cubes of ice and some of the syrup and job done. Like a grenadine alternative.

[brown dog]

What colour were the insides of the sloes & their juice? They're not ready down here yet.

[baldie]

I don,t pick mine until the end of oct early november. Sloes are reputedly at their best after a hard frost.

Dig out some jam recipies, i think the stuff used to thicken jam is pectin ?

[lancslad]

Yup pectin is the thing baldie..

 

Sloes insides were green. You cant leave them that long up here,,,my secret stash aint soooo secret.

 

Its the skin that gives it the color anyways...or it would be like absynith..

 

Belive the "traditional" thing is not to pick them till the first frost...........but I just stick em in the freezer.

 

Always done it this way and it always tastes dddddaaammmmmm good.

[Oly]

Sloes insides were green.

 

Geez - so must be your insides!!

[sauer]

can buy a bottle of "certo" jam thickening stuff from bakery counter at tesco...green bottle yellow lid similar to bottle o the lemon juice you get.

 

i used it for my home mad esweet chilli sauce and now have basically sweet chilli jam!!!! bit thick (like me) but still dman good ( also like me)

 

 

hhehehehehee

 

cheers

sauer /paul

[Oly]

Apple skins are a high source of pectin - google it to see how to cook them up to extract the maximum amount.

[lancslad]

Cheers sauer.....

 

Olly,,,pectin in a jar methinks......

 

Rest of booze is looking good......I hate waiting 3 months.....

[baldie]

You think sloe gin is good ?

 

Use the same recipie, but use brandy...and damsons....knocks the spots off sloe gin.

 

Fruit vodka,s are also very good.

[sauer]

right ....heres one and dinnae laff!!!!!

 

what IS the difference between sloes and damnsons???... damnsons what started me off on this whole make yer own flavour journey over 5 years ago,,, local boy gave me his hip flask at a shoot we were beating for....oh no no whiskey!!! nope try it!!!...bothered him rest of the day till he told me what it was and how to make it....never find damnsons here and never had it since....it was amazing

 

but i been making my own fruit vodkas and gin now for donkeys and always have at least 3 or 4 jars "brewing" in a cupboard somewhwere.....secret is to try to make one a month so that you always have one due for bottling and available!!!

 

you get good glass jars with hinged o- ring seal lids with the grolsch lager style clips out of asda for peanuts and they hold a litre of spirits and a kilo o fruit no probs

 

ps for sloe voddie or gin...once its bottled stick a couple of split vanilla pods into the borttle or a ggood dash of a decent quality vanilla essence ..mmmmm

 

 

last years batch

 

sorry for hijacking htread

 

sauer /paul

[lancslad]

sloes are the smallest of that fruit family.

 

About 8mm to 10mm in size, Damsons are small plums,,,,plums are big damsons,,,,,,and plumbs, well thats where you get your taps and stuff from.... lol.

 

IKEA has some bloody cheap flip top bottles....

 

 

Ive got 3 ltrs of Gin on the go, and 3 ltrs of sloe brandy...............

[alled12]

Just use jam sugar it already has pectin in it.

Orange peel, strawberries, raspberries and plums have pectin in them just add some of these two your jam mixture and away you go. But dont if you use jam sugar or pectin, you would be able to build a house out of what you produce lol.

Why not try plums in port absolutely fabulous as a cobbler or crumble after a years soak. Use the port as a flavouring for the custuard and in game stews of all descriptions

That sloe syrup sounds excellent, might have to try it. Lancs why not add the syrup to a drop of bubbly and make an alternative to the Kir Royale, just a thought.

We do sloe gin and champagne all time on my shoot, lovely.

Oranges and whiskey go incredibly well.

There is an endless list of fruit and booze concoctions Sloe Vodka is another excellent one as sauer pointed out. Baldie I will have a go at Damsons and Brandy sounds really nice, the reason people say there at there best after the first frost is because the fruit burst on the tree and you dont have ###### them, an alternative is to put them in the freezer as Lancs said. Sauer you could just plant a Damson tree, that way you will guarantee a supply, just a thought. I am off to put white pepper on my honeydew melon and salt on my pineapple, strange flavour combinations but they work really well.

[bluebell]

Firstly I believe sloes are plum family so should ahve plenty of pecting?! Secondly I can highly recommend: Blackcurrant vodka - ribina with a kick and damson cheese, since you pass it through a sieve you dont have to worry about fishing out all of the stones and it is great with any roast meat especially game - we have loads round here as they were used as dye. Also make good vodka/ gin Im told trying my forst batch this year

[lancslad]

Just use jam sugar it already has pectin in it.

Orange peel, strawberries, raspberries and plums have pectin in them just add some of these two your jam mixture and away you go. But dont if you use jam sugar or pectin, you would be able to build a house out of what you produce lol.

Why not try plums in port absolutely fabulous as a cobbler or crumble after a years soak. Use the port as a flavouring for the custuard and in game stews of all descriptions

That sloe syrup sounds excellent, might have to try it. Lancs why not add the syrup to a drop of bubbly and make an alternative to the Kir Royale, just a thought.

We do sloe gin and champagne all time on my shoot, lovely.

Oranges and whiskey go incredibly well.

There is an endless list of fruit and booze concoctions Sloe Vodka is another excellent one as sauer pointed out. Baldie I will have a go at Damsons and Brandy sounds really nice, the reason people say there at there best after the first frost is because the fruit burst on the tree and you dont have ###### them, an alternative is to put them in the freezer as Lancs said. Sauer you could just plant a Damson tree, that way you will guarantee a supply, just a thought. I am off to put white pepper on my honeydew melon and salt on my pineapple, strange flavour combinations but they work really well.

 

 

Jam sugar..............right....thats going to be a purchase..............i will be making use of the use sloes from the Gin and Brandy once I have decanted the booze...............

 

A nice Sloe Kir Royale now that sounds good. will give it a bash.

 

Have been giving out my sloe "syrup" to some friends as a tester.........will have to see what they think.

[alled12]

Sloe Kir Royale gorgeous will be having a few of those on Wednesday while at my shoot.

Bluebell they should but it does always work that a fruit in the same family have the same amount of pectin, I have always found that plum jam set slightly runny and not hard.

I actually prefer jam that way but hey.

Blackcurrant vodka been there had the headache and your right its lovely!!!!!!!!!!!!!

Try quince cheese goes really with er cheese, I shall try and get hold of some damson cheese sounds really nice.

That sound like an excellent idea a boozy sloe jam, perfect for those cold winter weekend mornings.