NickB65 Posted January 17, 2014 Report Share Posted January 17, 2014 For those who make SLOE GIN this is a great little recipe and a wonderful accompaniment to game, cheese, to have on toast or with crumpets. When straining the Sloe gin keep all the berries and weigh them and then put them into a pan. Cover with cold water and then simmer for about ten minutes. Then mash them and then strain all the stones and skins so you are left with the flesh and juice. Pop this back into the pan and for every pound of fruit add one pound of JAM SUGAR. Bring to boil and then simmer until it is at setting point. How do you know it is at setting point? When you take a little sample and pop it onto a cold plate and it sets within two minutes. Once it is at setting point decant into sterile jam jars and seal and store. Have a little taste and if it is not sweet enough add a little more jam sugar. Quote Link to comment Share on other sites More sharing options...
r1steele Posted January 17, 2014 Report Share Posted January 17, 2014 sounds good Quote Link to comment Share on other sites More sharing options...
NickB65 Posted February 3, 2014 Author Report Share Posted February 3, 2014 Well I have tasted it and I must admit it is not the sweetest jam and the strongest in flavour esp when served cold. Served at room with game and it is a perfect compliment. Quote Link to comment Share on other sites More sharing options...
Dazza9t9 Posted February 5, 2014 Report Share Posted February 5, 2014 Is it worth making? I was going to have a go? Quote Link to comment Share on other sites More sharing options...
welshwarrior Posted February 5, 2014 Report Share Posted February 5, 2014 Wife makes this is great. Quote Link to comment Share on other sites More sharing options...
Dazza9t9 Posted February 8, 2014 Report Share Posted February 8, 2014 Just made some of this, different but very nice Quote Link to comment Share on other sites More sharing options...
norfolk dumpling Posted February 12, 2014 Report Share Posted February 12, 2014 Can we use Damsons - got half a gallon of Damsons that have been soaking in gin for months. Liquor wonderful - would be nice to use leftover fruit. Quote Link to comment Share on other sites More sharing options...
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