Sloe Gin and Blackberry Jelly

Description:

As I rarely eat jelly, I would happily have my tonsils put back in order that I could have them taken out again to give me an extra excuse to eat this.

Ingredients:

4 gelatine leaves
600g blackberries
400ml water
4 tablespoons caster sugar
juice of 1/2 lemon
150ml sloe gin

Method:

Serves 6

About half an hour before doing anything else, break the gelatine and soak it in just enough warm water to cover. In the bottom of a pan place the blackberries with the water, sugar and lemon juice. Bring to a gentle simmer, and cook until the fruit has totally collapsed and fallen apart

Place a sieve lined with a double layer of muslin over a bowl and drain the blackberry mixture until every drip of juice has been extracted. Don’t press the pulp, as this will make for a cloudy jelly. Discard the fruit pulp

Reheat the fruit juice gently, to little more than warm, and whisk in the gelatine, really making sure you eradicate all lumps. Take the liquid from the heat and pour in the sloe gin. Pour it into your 700ml jelly mould, and leave overnight in the fridge with a plate over the open end. Rabbit shape is my favourite.

When ready to serve, fill a large saucepan with tap-hot water to just under the level of the jelly in its mould. Place the mould in this water, and count to no more than 20 seconds. Put a plate over the top of the mould, remove from the water and up-end. Hopefully, you will hear a faint sucking sound as the jelly releases from the sides. Lift the mould off carefully. Behold, your wibbly-wobbly creation.

I think few things are better than single cream poured all over the top.

Back to Recipes Home