leftover sloe gin jelly

by Chris Maslin

INGREDIENTS

Sloe Stock

- Leftover Sloes from Sloe-Gin making 1kg

- Water 1.5kg

For every 1kg of Sloe Stock

- Red Wine Vinegar 100ml

- Sugar 900g

- Pectin 30g

METHOD

  1. Combine sloes and water in a pan, bring to the boil and simmer for 1hour. Remove from heat, cover and leave overnight.

  2. Next day, strain into a clean pan. For every 1kg of sloe stock, whisk in 100ml red wine vinegar, 900g sugar and 30g pectin. Bring to the boil then divide into sterilised jars.

  3. Next day, strain into a clean pan. For every 1kg of sloe stock, whisk in 100ml red wine vinegar, 900g sugar and 30g pectin. Bring to the boil then divide into sterilised jars.

  4. This method also works for Bourbon infused crab apples and Brandy infused damsons.