Sloe jelly (jam)

[VirginVegGrower]

Did anyone make this? I'm going to have a go this week, but feel a bit daunted at the large amount of sloes in it - M.Patten only puts 100g in hers (with 2lb apples). My maths is rubbish, but I think that means the first recipe has 5 times as much

100grams versus 1kg (1000g) means ten times as much. Seems adrift. Do you think it could be a typo somewhere?

[Hilary B]

I plan on making a 'nearly all sloes' version with the next batch of sloes we pick. Will let you know!

[VirginVegGrower]

Thank you

Hey Chrissy - it's a shame you don't use Twitter as you have just had a mention #tooposhtoretweet

[Alison]

Did anyone make this? I'm going to have a go this week, but feel a bit daunted at the large amount of sloes in it - M.Patten only puts 100g (4oz?) in hers (with 2lb apples).

I make mine 50 / 50 and it's lovely, really dark and beautiful although the juice will stain like crazy if you get it on anything

[chris]

I would have done, but a friendly, helpful chap cut down the hawthorn (as he described it) bush.

Haven't found any in the wild around me yet..

[Hilary B]

This area seem overrun with sloes this year, we have picked at least 11lbs, some has gone into sloe gin, some is in the wine-bucket, and the rest will be made into jelly, with a LOT more sloes than apples (mainly crab apples, it's a good year for those around here too).

[Two_Sheds]

feel a bit daunted at the large amount of sloes in it

Well, it was fine, really nice

I make mine 50 / 50

Then I felt brave enough to do Alison's 50/50, and that's even nicer

[Hilary B]

Have made a sloe-jelly using about 2/3 sloes 1/3 apples (mainly crab). Lovely set, deep red colour, delish with cold meat or cheese. Not suited to being used as jam, being a bit astringent.

[craftyslh]

There are loads of sloes and bullaces around here this year. Don't forget, freeze them in 1lb bags for use next year. I love sloe jelly too.

I've already got sloe gin and sloe vodka on the go, not ever made sloe wine, is it worth it?

Going out to forage next weekend for more sloes and crab apples, need more sloe jelly for this next year, it's so full of zing.

[endymion]

Have made a sloe-jelly using about 2/3 sloes 1/3 apples (mainly crab). Lovely set, deep red colour, delish with cold meat or cheese. Not suited to being used as jam, being a bit astringent.

I'm tempted to make some, but don't want to waste my time with something nobody will eat. I don't want something that's too tart.

Does the taste compare with, say, cranberry jelly?

[Two_Sheds]

The original recipe isn't tart at all (top of this thread). It's lovely

[Hilary B]

It's not sharp, it has a subtle tanninish flavour that goes well as a condiment.

[endymion]

Okay, thanks. I think 'they' might like it, so I'll give it a go.