This jam has the great sloe taste. I was surprised, to be honest, because I thought that the flavour transfer to the wine and vodka would mean it carried less punch. That’s not the case at all and you’ll enjoy the earthy/fruity flavour of sloes.
I’ll confess that the first time I made a sloe fridge jam it was out of laziness. I had fresh sloes and I didn’t want the faff of stoning or putting through a jelly bag. So I thought about making the jam with stones and all, and then sieving out the stones. And it worked.
This recipe is no harder. In fact, it’s easier because I’ve changed the order of things around a little.
You’ll need some granulated sugar and some sterilised jam jars or other containers for your finished jam.
This jam has a lower sugar content than normal jams at only 50% of the weight of the fruit. It will keep OK outside the fridge until opened. Once open, keep it in the fridge. Want to have a go? Read on…
Sloe vodka jam recipe
Method and ingredients quantities
Take the sloes from the wine/vodka which should be quite soft by now. Rub them through a sieve or the fine strainer of a food mill and collect the pulp. Compost the pips and skin remaining. If they’re difficult to rub through, put them in a pan with a little water and boil up until they are soft. Then pass through the sieve or food mill.
Weigh the pulp you have and then weigh out half the amount of granulated sugar.
Pop the pulp and sugar into a large saucepan. Heat it gently until the sugar has fully dissolved. Then bring to a fast boil for 5 minutes. Remove from the heat and stir. Pour carefully into your prepared containers and seal.
There. I hope you feel suitably proud of yourself when you make such good use of your harvest.
I see no reason why this method should not be done with damsons, elderberries and the like. Do give it a go and tell me how you get on.