I have recipe which requires a 'two litre glass container such as a Kilner jar' but that sounds enormous, is there such a thing, or what else could I use please?
Just tried last October's, my first attempt, & it's fantastic! - the nectar of the gods.
I did obtain the beautiful 2 litre-tall kilner jar & look forward to using it again in a repeat performance next autumn.
These latest posts have reminded me of something.. last november managed to pick half a builders bucket of sloes. (Approx 1.5 gallons). I put them in the freezer and forgot about them.
Is it worth getting them out and having a go at the Gin... or should I make jam ?
Khandro .. yes a recipe would be good.
Its not so much the cost Barry I have still got loads of blackberries in the freezer. I am always making jam, so I think it might be a good idea to try something different.
Made a batch of chilli jam at the weekend .. its only for those who dare !
alavahalf: My recipe came from the Spectator booze correspondent,
I quote:
' ...... one of the thorns was traditionally used to prick each berry releasing the juices into the gin, but it's much easier simply to freeze the fruits: when defrosted, the skins burst achieving the same effect.
The method is very simple. Take 500g of frozen sloes layer them in a sterilized two-litre preserving jar (Kilner or similar) with 250g. caster sugar then top up with a litre of gin. Srore in somewhere dark & cool giving it a shake every day until the sugar has dissolved then every week or so for two to three months longer.
Then strain through a muslin lined funnel into bottles & leave for another two or three months at least before opening. ....'
Good, let us know how you get on (maybe next Christmas!)
He goes on to say: "The left-over sloes are usually discarded although ingenious recipes for jellies & chutneys exist. There is also 'slider' - infusing the gin-soaked berries in still cider."
This I did; & have a couple of small bottles which I haven't yet tried, but while I come to think of it, I might well do this evening, cheers!