Sloe cooking

[nineveh_uk]

I have achieved sloe jelly. It is very purple and my kitchen is not, which counts as a success. It also tastes nice, and thus is not a total waste of time, sugar, and electricity. As an added bonus, it forced me to hunt through my fridge for extra jam jars and chuck out stuff that ought to have been chucked out some time ago. No more does the jar of out-of-date grated horseradish haunt the fridge door! On the other hand, though the colour is lovely, the texture good, and the taste has just the right hint of the ability of sloes to suck every particle of moisture from your mouth, there's no denying that ultimately wild hedgerow fruits taste pretty similar once preserved. If I do it again, I think I'll look at adding some sort of spice for additional flavour.

Pictures on LJ.

Comments

Domestic goddess!

[(Anonymous)]

I thought the only possible product of sloe berries was gin :) - this looks amazing.
-M

RE: Domestic goddess!

[nineveh-uk.livejournal.com]

Unfortunately I don't really like sloe gin, tastes too much like cough mixture !

[slemslempike.livejournal.com]

Very impressive, especially the non-purple kitchen.

[nineveh-uk.livejournal.com]

I like to feel I've learned from that time I got tomato sauce on the ceiling.

[helenajust.livejournal.com]

Gorgeous! Presumably you eat it with meat or cheese etc.? I have just made borsht for the first time, taking careful measure to ensure that I and the kitchen were not stained beetroot-purple, so I understand your achievement!

[nineveh-uk.livejournal.com]

It looks like you eat it with game, which is fine, because I like game. I also like cheese, but cheese is an excuse to eat pickled onions, one of the world's best foods,* so I shall not be switching to sloe jelly there. I have never had borscht, but the pictures are always extremely pink, so I congratulate you on your achievement.

*They have to be good pickled onions.

[wellinghall.livejournal.com]

Well done!