blackberry and sloe gin jelly served in a dessert glass
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Sloe Gin and Blackberry Jelly

Sloe Gin and Blackberry Jelly is a traditional British recipe for a classic jelly made from sloe gin and blackberry juice set with gelatine. The full recipe is presented here and I hope you enjoy this classic British version of: Sloe Gin and Blackberry Jelly.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+soaking and chilling)

Serves:

6

Rating: 4.5 star rating

Tags : Wild FoodDessert RecipesMilk RecipesBritish Recipes

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Method:

Break up the gelantine leaves, place in a small bowl and pour over just enough water to cover. Set aside to soak for 90 minutes.

Combine the blackberries, water, sugar and lemon juice into a saucepan set over medium heat. Bring to a boil, then reduce the heat to a simmer, cooking until the fruit has broken down completely to a sauce.

Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make the jelly cloudy.) Once all the liquid has drained through discard the fruit pulp (I usually leave it to drain over night).

Pour the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps.
Take from the heat and add the sloe gin.

Pour the mixture into a 700ml jelly mould and cover with a plate. Chill overnight in the refrigerator.

To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds.

Set a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.)