Sloe jelly

[Airehead]

Following recent discussions about sloes, I decided to make some sloe rum (because that was the cheapest white spirit in the supermarket). Of course, it has a long way to go but there were 5oz of berries left so I made them into jelly.

I added an apple to give a bit more bulk and help gelling in case it was needed. I simmered for a while then strained it and got 1/2 pint liquor. I added 1/2lb sugar and simmered on. I found it difficult to determine the set point, but bottled it when I thought it was ready.

When it had cooled I opened the jar and found that it was extremely stiff, sort of half-way between a gel and a syrup. However, the flavour is very palatable. It has a mild plum flavour and there is just a remnant of the astringence in the after-taste. I strongly recommend it, but I would like to know if anyone else has experienced its peculiar gelling properties. It is best used on something hot enough to melt it, like rice pudding or porridge.