- 1 litre gin
- 600g sloes
- 270g sugar
- Swing Top Glass bottles
- Le Parfait jars
- Jam Funnel
- Muslin cloth
- Large preserving pan
- Wooden spoon
HOW TO MAKE SLOE GINThere is a lot of debate of exactly when to harvest your sloes, and how to prepare them. Generally, October is a good month. Theoretically you should wait until after the first frost, but if you wait too long, someone else might get them!
Some recipes have you pricking each sloe with a needle but this is much too tedious for me. I throw them into the freezer for a few days. This simulates what would happen in a frost and also starts to break down the fruit so the juices will come out without pricking them.
- Now you will need some wide-mouth jars. Le Parfait jars work perfectly.
- Two 1000ml jars will hold your sloe gin while it’s steeping.
- Put 500ml gin, 300g sloes, and 135g sugar into each jar, and close them.
- The sugar won’t dissolve at first. Shake it every day until it’s dissolved, and then shake it every now and then when you remember to.
- At about Christmas time it will be good enough.
- The best way to separate the sloes from the sloe gin is to use a jelly bag.
- Put the sloe gin into swing top bottles, it looks fantastic (and makes a great gift).
Some do's and don'ts
Do store the bottles on their sides
Do store in a cool environment
Do store away from children, pets, hot cars