It’s sloe season and this year’s harvest is touted to be a long and fruitful one. We’ve foraged a tonne of juicy berries ready to make some of our festive favourite Sloe Recipes…
Plum, Sloe & Vanilla Jam:
(makes 4 jars)
- 400g sloes
- 1200g plums
- 1400g sugar (I used 1kg of preserving sugar and 400g of granulated sugar)
- 4 Vanilla extract Spice Drops
- a blob of butter.
Cover the sloes with water in a Kilner jam pan, bring to boil and cook for 15 minutes on low. Once the sloes are soft and mushy, remove the pan, let it cool a bit and strain through a sieve.
Use a wooden spoon to push the sloes around the sieve to get as much juice as possible. I ended up with 350ml sloe juice.If you like you jam smooth and skin-free, skip this stage altogether, and cook the plums and sloes together before straining them, so that the skins are left in the sieve. I prefer to have a bit of a bite in my plum jam, and love plum skins and pieces.
Place the stoned and quartered plums in the deep pan, pour the sloe liquid over the plums. Bring to boil. Lower the heat and simmer the plums for 15 minutes. Add all the sugar, stir on low heat until all sugar has dissolved. I used a mix of preserving and granulated sugar, by all means use whichever you prefer, just preserving or just granulated.
Bring to boil again, boil rapidly for 10 minutes, stirring regularly and skimming the scum (though it is a shame to call the pink sweet foam scum; in fact don’t throw it, is is lovely on toast or in croissants). Add 4 Vanilla Extract Spice Drops if using (or a tbsp of vanilla essence).
Turn off the heat, add a blob of butter.
Let it rest for 10 minutes before ladling into sterilised jars.
Recipe made by: http://chezmaximka.blogspot.co.uk/
Blackberry and Sloe Gin Sorbet
- 1 ripe banana
- 240g blackberries
- 3 Tbsp sloe gin
- 2 Tbsp sugar
- 1 Tbsp blackberry jam (or similar)
- 6 Tbsp water
- 1 Tbsp lemon juice
- Put all of the ingredients in a blender and blend until smooth. Taste the mixture and, bearing in mind that the frozen version will taste less sweet, add more sugar if you’d like.
- Chill the mixture thoroughly in the refrigerator.
- Churn in an ice cream maker.
Prep Time: 5 minutes Churn time: 10-20 minutes
Yield: About 1 litre or 550g of sorbet
Per 100g serving: 94 Calories | 0.3 grams Fat | 17.9 grams Carbohydrates | 0.9 grams Protein | 3.2 grams Fiber
Recipe made by: http://smarterfitter.com/
admin 20th October 2015
Posted In: Uncategorised