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A printable copy of the recipe for you, just in case.
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This recipe brought you courtesy of Mary Berry's Country Cooking (As Seen on ITV) circa 1985
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Set aside for three months, turning once daily. This batch will be ready for Christmas. (The green Stamfords bottle is mine for next year when I go back the UK.)
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Add the gin until the bottle is full.
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Put the caster sugar in the bottle on top of the sloes.
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Weigh out 10oz caster sugar for each bottle you are making. (Note: caster and castor sugar are the same thing.)
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Ensure you have enough gin to make as much liqueur as you want. Also, a freshly baked blueberry tart goes down a treat.
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Put them in a clean, empty bottle till it is about 2/3 full.
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At home, slit the sloes open part way - don't cut them in half.
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As you can see, our dedication paid off, with more than 7lb (3.2kg) of sloes.
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Make sure that everyone on your sloe picking team pulls their weight.
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I pulled the taller branches down, and my mum picked the sloes. Sloes are small blueish berries that grow on the blackthorn tree. They are a relative of the plum, but extremely bitter and completely inedible.
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Team up to ensure maximum efficiency. Clearly my mum is much shorter than me, so we worked together.
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First, find yourself a nice spot to pick your sloes. We decided to use the country village of Southstoke, just outside Bath.
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