Preparation Notes: plus marinating for 2hrs or overnight and chilling
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- 350 g (12oz) small black seedless grapes
- 300 ml (1⁄2 pint) sloe gin
- 125 g (4oz) kumquats
- 10 ml (2 level tsp) powdered gelatine
- 75 g (3oz) granulated sugar
- Step 1
Lightly prick the grapes with a cocktail stick and place in a bowl. Reserve 60ml (4tbsp) sloe gin and pour the remainder over the grapes; cover and refrigerate for at least 2hr or overnight.
- Step 2
Slice the kumquats. Place the reserved 60ml (4tbsp) sloe gin in a bowl, sprinkle powdered gelatine over and leave to soak for 5min.
- Step 3
Place 600ml (1 pint) water in a saucepan, add the sugar and cook over a low heat until the sugar has dissolved. Bring to the boil and bubble until the liquid has reduced by half, then leave to cool for 1min. Add the soaked gelatine, then stir until melted.
- Step 4
Add the macerated grapes and their liquid to the syrup with the kumquats and stir until well mixed. Place in a bowl and refrigerate until the jelly begins to set (about 1hr).
- Step 5
Spoon jelly into six to eight champagne flutes, then cover and refrigerate for 1hr or until set.
- Step 6
Take the glasses of Sloe gin jelly out of the fridge about 30–45min before serving to allow the jelly to soften slightly.
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Prepare ahead
Up to two days in advance, complete the recipe to the end of step 5.
To serve: Complete the recipe.
Per Serving:
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