INGREDIENTS:

1lb SLOES
1 CINNAMON STICK
4tbs CASTER SUGAR
1litre GIN

Pick the sloes when they are soft and feel plump, they will be a lovely bluish grey. They should be pricked all over with a thorn from the blackthorn bush, but a darning needle will do. If in a hurry, use a fork. Mix them with the sugar and put them in a Kilner jar with the cinnamon stick and top with gin. Cap tightly and keep for at least 3months.Turn the jar from time to time.
When ready strain carefully through muslin into clean bottle.

It improves with keeping, but is very good after just a few months for the weak willed.

By the time the sloes are ready for picking, the branches will once again be bare of leaves, and the clumps of sloes will stand-out clearly against the sky. Picking late, in October or November, means the sloes will reach their maximum ripeness - and flavour.