Sloes are the fruit of the Blackthorn, so can be found amongst British hedgerows, woodland and scrubland. The amount of sloes found is very dependant on the weather in the spring and summer before they are ripe. If the weather has been hot and dry, then the sloes will be small, shrivelled and sparse. But if the weather has been warm and wet then the sloe season should be good.
So being as we have just had a rather warm and soggy summer, let’s share a few great sloe recipes so we can all make the most of this year’s bumper crop!
Remove stems, leaves & bugs – then put in the freezer over night, unless the sloes have experienced the first frost. This is said to improve the flavour.
Put the frozen sloes into a 1.5 litre air tight glass jar
Pour in the gin
Seal lid and gentle rotate/mix
Store in dark cool cupboard, and remove each day for the first week to give a gentle rotate/mix
Then leave in the dark cupboard for 3-4 months to mature
Strain through a clean muslin cloth and decant into clean dry bottles
To give the gin a “festive” taste, add 2 cinnamon sticks and a few cloves at the start of this process, then remove before bottling.
Remove any leaves, stems & bugs, and the squeeze each sloe to push out the stone – trust me, it’s worth the effort!
Peel, core and finely dice the apples
Put the fruit, plus the lemon zest and juice, along with the water into a large pan
Cover, and bring to the boil
Reduce to a simmer for 10 – 15 minutes, until the fruit has softened to a pulp
Depending on the apples used, they might go to a pulp, or they might stay firm. If they remain firm and they are chunkier than you’d like then mash them down with a potato masher.
Add the sugar, and a dash more water if the pulp is too thick
Boil the mixture, stirring to help the sugar dissolve
This jam will reach the setting point fairly quickly as it’s naturally high in pectin.
You can test the jam’s setting point by putting a blob of it on a plate and putting it in the fridge for a minute – if it forms a skin on the top then it’s ready.
Using a sterile spoon, scoop the jam into sterile dry glass jars (make sure you sterilise the lids too)
Leave to partially cool, then add the lids and store in the fridge
This should store for a few months in the fridge….if it lasts that long…it doesn’t in this house!
These are some great recipes using the tasty sloes that seem to be abundance this year. But as with all foraging, be 100% sure of your plant ID, and always forage responsibly and sustainably.
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4 Comments
Always good to see imaginative uses for sloes.
However, in the Gin instructions you don’t state at which point the sugar is added.
My understanding is that rather than mixing it in with the macerating berries it is better, both for extracting flavour & discarding less sugar & gin,
to dissolve the sugar after sieving the liquid off the spent berries.
Cheers!
Made the Sloe and apple jam and pleased with the result. Contrary to recipe I used jam sugar with pectin as without it the jam never got to the right consistency. So on the strength of my jam success tried making chutney. Complete disaster. As soon as I was pouring the vinegar I’m thinking this smells way too strong. Had to reduce the boiling mix a lot as was just soup, so left with very little for the amount of fruit. Tasted revolting. Tried combating what was the only taste I could discern – vinegar – with some brown sugar and honey. To no avail. Tested result on some others. All went in food recycling.
Always good to see imaginative uses for sloes.
However, in the Gin instructions you don’t state at which point the sugar is added.
My understanding is that rather than mixing it in with the macerating berries it is better, both for extracting flavour & discarding less sugar & gin,
to dissolve the sugar after sieving the liquid off the spent berries.
Cheers!
Made the Sloe and apple jam and pleased with the result. Contrary to recipe I used jam sugar with pectin as without it the jam never got to the right consistency. So on the strength of my jam success tried making chutney. Complete disaster. As soon as I was pouring the vinegar I’m thinking this smells way too strong. Had to reduce the boiling mix a lot as was just soup, so left with very little for the amount of fruit. Tasted revolting. Tried combating what was the only taste I could discern – vinegar – with some brown sugar and honey. To no avail. Tested result on some others. All went in food recycling.
In the chutney recipe, does 1 kg sloes refer to the weight before or after de-stoning?
Afterwards