Sloe gin and blackberry jelly recipe
 This sloe gin jelly recipe couldn't be easier! Make the most of the hedgerows with this tasty grown-up jelly recipe that's elegant with a kick. 4 gelatine leaves, broken up and soaked in warm water600g/1lb 5oz blackberries400ml/14fl oz water4 tbsp caster sugar½ lemon150ml/¼ pint sloe gin 4 gelatine leaves, broken up and soaked in warm water 600g/1lb 5oz blackberries 400ml/14fl oz water 4 tbsp caster sugar ½ lemon 150ml/¼ pint sloe gin Method Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours.Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer 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 for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place 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.Remove from the heat and add the sloe gin.Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge.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.Place 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.) Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer 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 for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. 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 for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place 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. Place 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. Remove from the heat and add the sloe gin. Remove from the heat and add the sloe gin. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. 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. 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. Place 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.) Place 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.)