So here is my recipe for Blackberry and Sloe Port Jelly.
- 1lb of Sloes
- 1 pint cold water
- 4lb of Blackberries
- Juice of one lemon
- 1 and a half lbs of white sugar
- 3 tablespoons of Port
So here is what to do:
- Wash the Sloes and prick them with a fine skewer. Put them in a large heavy pan and add the pint of water then bring it to the boil.
- Rinse the Blackberries in cold water then add them into the pan, at this point juice the lemon and add it to the pan.
- Bring the fruit to the boil again and simmer stirring occasionally to make sure the stones don't get stuck to the bottom of the pan.
- After 20 minutes or when the Sloes and Blackberries are soft, sterilize a jelly bag (by putting it in boiling water).
- Pour the fruit and juices into the jelly bag. Put the jelly bag on a hook and suspend it over a non-metallic bowl for at least four hours or overnight.
- Measure the juices which have drained from the bag, I got approx a pint and a half of juice and pour into a preserving pan. For every pint of juice add 1lb of sugar.
- Stir the sugar in over a high heat and bring to the boil. Boil for 10-20 minutes or until the jelly reaches a setting point.
- You can check this by the saucer test. This is where you put a saucer of the jelly in the fridge and leave it for two or three minutes, if it is set it will wrinkle when you run your finger through the center of the jelly.
- As soon as it is set skim the scum off the surface of the the pan and then add the Port. Add 3 tablespoons of Port to the jelly and stir in.
- Pour the jelly into jam jars using a funnel, as soon as you have poured the jelly into the jars, put the lids on as this will allow the jars to seal.
Store in a cool, dry place and once open refrigerate.
Hope you enjoy this recipe! It is a cheap jelly to make as all I had to pay for was the lemon, sugar and a little bit of Port.