Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 50 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg ripe sloe berries
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1.6 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the sloes
Rinse the sloe berries and prick each one lightly with a pin. This helps the fruit release its juice during cooking. -
Cook the fruit
Place the sloes and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 to 45 minutes, stirring occasionally, until the berries have softened and split. -
Strain the juice
Pour the cooked fruit into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Fully ripe sloes give the best colour and a cleaner flavour.
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Sloe jelly sets quickly, so have jars ready before boiling the juice.
Serving Suggestions
Serve with roast meats, spoon alongside cheeses, or spread thinly on buttered toast.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4 weeks.
