Damson gin is my fave, a richer smoother taste, but they are both devine!
Last year I used the sloes and made sloe gin jelly. Very good it was to, but didn't make a lot.....the way I did it was.....
Place the steeped sloes in a preserving pan and just about cover them with water. Bring slowely to the boil and little simmer and bubble for about 30-40 minutes to try and extract ever last bit of flavour. I then went in with a potato masher and squished and mashed and squelched them up. I then strained the mix through a double thick jelly bag for a good 24 hours.
I measured the liquid, and for every pint, I used a pound of sugar. Bring the liquid up to a rolling boil and boil for about 10 minutes, then remove from the heat and stir in the sugar until it has dissolved. Put back on the heat, bring back to a rolling boil and cook until setting point is reached. Bottle in the usual way! ;D
