Sloe Jelly and eating underground.

It's been an exciting time of late in The Kitchen. One of the hottest new food trends at the moment is the underground restaurant. (I missed Jamie last night but apparently he went to one in New York) I'm pleased to report that for once, Norfolk is actually up to speed with the rest of the known world! I visited my new friend Clarissa yesterday and she is starting a Supper Club in Norwich which is wildly exciting. Judging by the amazing Malaysian lunch I was treated to, the food should be superb, especially the chutney. Why yes, gentle reader, the Unthank Supper Club will exclusively offer Norfolk Kitchen jams, jellies and chutneys.

Making a list of the preserves I have available in my larder for Clarissa made me realise that I've leaned quite heavily to the jam/jelly rather than chutney side of things. So obviously I'm keen to put that right and am now buzzing with chutney ideas, sloe and crab apple coming up, possibly quince, probably pear, need more jars - how many days ago did I say I'd finished with the preserve pan?

I seem to have re-discovered my puritan work ethic this last week. As well as busting a gut on the hawthorn ketchup, I finished my candied quince but want to try another batch and experiment a little more before I post a final recipe, it's frustrating when I've been working away in the kitchen but can't blog about it!

Also under my belt (quite literally!) is the 2009 sloe jelly. Here's the recipe, I have posted it in my comments elsewhere but thought I'd write it up properly.

Sloe Jelly.
2.1kg crab apples
900g sloes
sugar

Put crab apples and sloes in a pan with 1.3 litres water, cook til apples have softened then strain in a jelly bag. I would suggest re-boiling the pulp to increase the final yield, use half the original amount of water and repeat the process.

Measure the juice and use 1lb sugar to each pint (sorry to mix metric and imperial measures!) and boil til setting point is reached, pot in the usual way. Makes about 5lbs.

Rachel - I've not forgotton, I'll be round with a jar (plus that yarn) very soon!