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Sloe Jelly Pictorial

Discussion in 'The Homestead' started by British Red, Sep 15, 2014.

  1. British Red

    British Red M.A.B (Mad About Bushcraft)

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    I have a problem on the homestead. I cannot grow cranberries (because we have really good soil not the acid marshy stuff cranberries want) and I cannot grow Seville oranges (because this is Lincs). But I do like tangy spready stuff like marmalade and cranberry sauce. So I have been on the lookout for a local alternative for a while.

    I spotted sloworms thread on alternate uses for sloes and Camerons link to a sloe jelly recipe and decided to give it a whirl. Its great!

    Here is how to do it.

    1) Pick a load of sloes

    [​IMG]Picked SLoes by British Red, on Flickr

    2) Rinse the off, weigh them, and then bung them in a pan

    [​IMG]Sloes in pan by British Red, on Flickr

    3) Just cover them in water

    [​IMG]Scant cover in water by British Red, on Flickr

    4) Stew them till they burst and stain your spoon :(

    [​IMG]Boil hard by British Red, on Flickr

    [​IMG]Stained Spoon by British Red, on Flickr

    5) Weight out twice as many apples as you had sloes

    [​IMG]2 Kilos of apples per kil of sloes by British Red, on Flickr

    6) Chop the apples roughly (skins, cores, stalks all of them) and put them in the pan

    [​IMG]Chopped Apple by British Red, on Flickr

    7) Panic that the pan isn't big enough even though its a five gallon pan and have a glass of wine to calm down

    [​IMG]Full Pan by British Red, on Flickr

    8) Take one lemon for each kilo of sloes, take the peel and juice and add it to the pan

    [​IMG]Rind of Lemon by British Red, on Flickr

    [​IMG]Juice of lemon by British Red, on Flickr

    9) Stew the whole lot to a fruit mush

    [​IMG]Stewed to pulp by British Red, on Flickr

    10) Let cool a bit and bung through a jelly bag that must be (and this is important) much too small for the vast pan of fruit mush

    [​IMG]Jelly Bag by British Red, on Flickr

    11) When strained measure the juice (mine was about 10" wide) and return it to the pan

    [​IMG]Strained Juice by British Red, on Flickr

    12) Bring to the boil and add 800g of sugar for each litre of liquid

    [​IMG]Add Sugar by British Red, on Flickr

    13) stir well and skim off any scum that forms. And it will. A lot.

    [​IMG]Skim off scum by British Red, on Flickr

    14) Boil the snot out of the juice skimming off the scum until a spoonfull dropped on a cold plate forms a wrinkly skin. If you have wrinkly skin anywhere else, thats your own problem.

    [​IMG]puckered jelly by British Red, on Flickr

    15) Ladle the jelly into warmed jars using a jam funnel

    [​IMG]warmed jars and jam funnel by British Red, on Flickr

    16) Put lids on the jars

    [​IMG]Sloe Jelly by British Red, on Flickr

    17) Gloat in a smug way about how jewel clear your jelly is

    [​IMG]Finished jelly in bowl by British Red, on Flickr

    Nice and tart but not bitter or mouth puckering. Going to go well with roast game or lamb I think - and be fine on toast

    Red
     
  2. Clouston98

    Clouston98 Woodsman & Beekeeper

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    Fantastic mate! As I said I just did similar and golly it is good- I think I'll be having toast constantly purely so I can put some on. It's not to sweet and still has some sharpness (not unlike a raspbery but more mild) so I reckon it'd be tops in a cold meat butty too- as you said. Thanks for the excellent tutorial! :)
     
    #2 Clouston98, Sep 15, 2014
    Last edited: Sep 15, 2014
  3. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

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    Looking good there BR. Thanks for sharing.

    I know I've probably asked before but my memory really isn't that great anymore so here goes; can you grow figs there?
     
  4. British Red

    British Red M.A.B (Mad About Bushcraft)

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  5. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

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    Excellent! I'm looking forward to your commentary when you preserve them.
     
  6. Mesquite

    Mesquite Anyone for sailing?

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    It sounds good Hugh goodjob

    I've just done a load of Damson jam and it's turned out really well, nice and tart but sweet. I doubt there'll be much left very soon :rolleyes:
     
  7. British Red

    British Red M.A.B (Mad About Bushcraft)

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    No chance of that, my DW loves them and can east several a day fresh off the tree (and our trees are small yet)
     
  8. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

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    LOL. They'll grow. My Aunt used to get around 3 bushels a year off of just two trees.
     
  9. Tony

    Tony White bear (Admin)
    Admin

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    Very nice goodjob
     
  10. ozzy1977

    ozzy1977 Full Member

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    Very nice, might give this a go my self as we have loads in the hedges around here this year unlike last which was pathetic going mouldy on the tree before they were ready
     
  11. Trencakey

    Trencakey Nomad

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    Does anyone know if Damsons can be frozen ? I think I'll be able to get some at the weekend to make jam with but I dont think I'll have time until the following weekend to actually do the jam.Thanks.
     
  12. Harvestman

    Harvestman Bushcrafter through and through

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    Yes they can.
     
  13. Trencakey

    Trencakey Nomad

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    Brilliant,thanks for that :)
     
  14. Fluffydave

    Fluffydave Member

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    That jelly bag is huge compared to mine. I feel inadequate and must upgrade now :D
     
  15. bobnewboy

    bobnewboy Settler

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    Thanks for posting this up!
     
  16. British Red

    British Red M.A.B (Mad About Bushcraft)

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    It still took three fills to process this batch - at several hours a fill :(
     
  17. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Just a quick bump because its sloe time again!
     
  18. dewi

    dewi Full Member

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    Will one be jam jarring said sloe jelly?

    [​IMG]
     
  19. British Red

    British Red M.A.B (Mad About Bushcraft)

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    You really are good! I might have to talk to you about a proper logo for English Country Life!
     
  20. Ferret75

    Ferret75 Full Member

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    Hi BR, can you use any apple for this, (cooking, crab, eating apples) with them being important for the taste or just the pectin to make it set?

    Sent from my Nexus 7 using Tapatalk
     

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