Sloe-lazy

The best way to get fully matured sloe gin, apparently, is to forget to put enough sugar in it, then not drink it because it's grim, fully intending to get around to sweetening it up, but inevitably never getting around to it.

This is why I have a small bottle that I made last year, which lies undrunk on my shelf. Well, NO LONGER! Today I have actually gone and got off my arse and sorted it. The sugar should all be dissolved by the time we (*fingers crossed*) move into a new and exciting house, and shall therefore get polished off in one sitting come the beginning of November.

So now, what to do with those gin-soaked sloes? Never one to miss an alcoholic opportunity, I'm going to try this recipe for sloe sherry. I don't even like sherry, but I can't not try!

Two go wild in Newfoundland (part 2)

Continuing my discovery of the joys of foraged food, I heard last week that there was a great patch of blueberries up on Signal Hill. Wild blueberries not being something you see in the UK (though small numbers do exist, apparently), I was keen to go see what it was all about.

We were only up there for an hour and a half, and we collected 5 cups-worth of blueberries. We could have had an awful lot more but I didn't want to be too greedy. Besides, I had no idea what to do with them.


After some deliberation I decided I'd try and make some jam, despite being a complete novice, and it seems to have turned out pretty well. I only did enough to make one jar, given that it was my first attempt.

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I used:

3 cups blueberries
1 3/4 cups sugar
1/8 cup lime juice (it's supposed to be lemon, but we'd run out)

I mashed half the berries in a pan, then added the rest of the ingredients. The mush was then boiled on a medium heat for half an hour or so, till it started to thicken.

I then poured it into a clean, heated jam jar and covered with cling film.

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It seems to be setting (touch wood). This is a relief as I didn't use pectin, partly because I didn't want to, and partly because I didn't have any. Apparently it's not necessary though, and lemon juice or the addition of apples or redcurrants will do the same job.

I couldn't wait for it to cool properly, and I just dolloped some slightly runny blueberry goo on some ice cream. I can report that it tastes pretty damn good, though the berries are a wee bit chewy.

I'm loving this free food lark! We still have 2 cups left, which have been put into the freezer. I'm thinking I may try these for size.


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