SLOE GIN SWEETS
Don’t want to waste your sloes after straining and bottling your gin? Make these sweets! They are perfect after-supper confectionary to serve in the colder months – a very grown up fruit pastel
Ingredients - serves 8
Gin soaked sloes leftover from making sloe-gin
Lightly grease a tray with flavourless oil and line with paper. The tray should be minimum 1.5cm deep
Place the gin-sloes in a saucepan over a medium heat with a splash of water and stew gently until they are breaking down
Use a ladle to push them through a heavy-duty sieve, leaving you with a sloe puree
Weigh your quantity of puree and add equal quantities of sugar to it. Of this puree and sugar mix, you need 3% of its total weight of pectin. Eg. If the sweetened puree weighs 1kg, you need 30g pectin.
Put the sweet puree and pectin into a clean pan, and heat to 110 ⁰C, stirring frequently. The mixture should thick at this point.
Pour into the prepared tray, place in the fridge to set, then cut into squares and toss in sugar
Keeps for months