Sloe Gin and Blackberry Jelly

A simple hedgerow dessert made by simmering blackberries into a syrup, mixing with sloe gin and setting with gelatine.

Dessert Fruit British Alcoholic Gelatine

Estimated Nutrition

Calories

163.1

kcal / serving

978.5 kcal total

Carbs

19.7g

per serving

118.2 g total

Fat

0.3g

per serving

1.9 g total

Protein

2.5g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

leaf

Gelatine

Leaves, broken up and soaked in water

tbsp

Caster Sugar

Fruits

600

Blackberry

0.5

piece

Lemon

Juiced

Liquids

400

Water

150

Sloe Gin

Method

Invert the mould onto a plate and carefully lift to release the jelly.

Dip the mould into hot water for 20 seconds to loosen the jelly.

Pour the mixture into a 700ml mould and chill in the fridge overnight.

Remove the pan from heat and stir in the sloe gin.

Soak broken gelatine leaves in enough water to cover for 90 minutes.

Warm the collected liquid in a clean pan and whisk in the soaked gelatine.

Strain the mixture through a muslin-lined sieve into a bowl without pressing the pulp.

Simmer blackberries, water, sugar, and lemon juice in a pan until fruit breaks down.