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Sloe Gin Jelly jar and spoon

Sloe Gin Jelly Recipe

Janice Pattie
A delicious preserve based on classic Sloe Gin but in a jelly. It's made with blackthorn berries (sloes), apples with a little tot of gin!
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Straining time 4 hours
Course jelly, preserves
Cuisine British, Scottish
Servings 35 teaspoons
Calories 94 kcal

Equipment

  • 1 Sharp knife
  • 1 chopping board
  • 1 weighing scales
  • 1 Large saucepan
  • 1 wooden spoon
  • 1 jelly bag or muslin
  • 1 colander
  • 1 Large bowl
  • 1 measuring jug
  • 1 jam funnel optional
  • 1 ladle
  • 3 glass jam jars with lids

Ingredients
 

  • 800 g sloes
  • 400 g apples
  • 1 litre water
  • 2 tbsp lemon juice
  • 700 g sugar Approximately. Use 160 g (¾ cup) sugar per 200 ml (½ pint) of juice
  • 50 ml gin (optional)

Instructions
 

  • Wash and drain the 800 g (4¼ cups) sloes and put into a large pan. Add 400g (3½ cups) apples and chop into quarters then into eights. No need to remove the peel or the pips. Add them to the pan with the 1 litre (2 ¼ pints) water.
  • Bring the fruit and water to a boil and then simmer until the apples are soft. About 20 minutes.
  • Spoon the fruit into a jelly bag or muslin over a colander set over a large bowl.
  • Thread string through the loops on the jelly bag or around your muslin and hang from a suitable place so the juice can drip into the bowl. I use the handle of a cupboard in my utility room. Leave the juice to drip through for at least 4 hours or overnight.
  • Measure the juice in a measuring jug.
  • Pour the juice into a large pan and add sugar. Add 160 g (¾ cup) of sugar for every 200 ml (½ pint) of juice. Gently heat the juice and sugar until all the sugar is dissolved.
  • Add the 2 tbsp lemon juice and the 50 ml (¼ cup) gin, if using. Bring to a boil, then keep on a rolling boil for 15 minutes before taking off the heat.
  • Place a spoonful onto a cold saucer (from the fridge) and wait 5 minutes before pushing your finger across the jam to see if it will form a wrinkle.
    If there is no wrinkle then boil the jelly for a further 5 minutes and retest.
    Jam on saucer for Low Sugar Plum Jam
  • Once the jelly reaches setting point, skim off the froth and use a ladle to pour the hot jelly into sterilised jam jars and seal with lids.
  • Serve Sloe Gin Jelly on bread, croissants, scones or crumpets. It's also delicious served with roast meats such as chicken, turkey, lamb, pheasant and venison.
    Sloe Gin Jelly on bread with coffee cup and jam jar

Notes

This recipe makes 2- 3 jars of jelly. 

Nutrition

Calories: 94kcalCarbohydrates: 24gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 2mgPotassium: 50mgFiber: 1gSugar: 23gVitamin A: 85IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg