It's a sloe day

I recently noticed that the hedge beside the house is hanging with millions of Sloes, not being one that likes to see things going to waste I decided to look online for recipes to use them.  I came back with hundreds of results for Sloe Gin (bit wasted on me) and one that looks quite interesting called "Sloe Cheese" - it's repeated on several sites in various combinations but the basic one looks like this:

• 4lb 6oz/2kg sloes
• 1.5 pt/750ml water
• .5 pt/250ml port (or more water)
• 4lb 6oz/2kg granulated sugar

Rinse the sloes and put them in a pan with the water and port. Simmer gently until soft and mushy. Sieve the pulp and return it to the pan. Cook gently until no liquid appears when you draw a spoon through the puree.
Meanwhile warm the sugar in a low oven. Tip the sugar into the pan and stir to dissolve. Turn up the heat and cook, stirring constantly, until very thick.
Brush some wide-mouthed pots (ramekins or teacups are fine) with glycerine, fill them, and seal with cellophane circles.

It turns into a solid jelly type confection that is traditionally served sliced with cheese and is meant to be good with Stilton. Mmmmmmm....cheese!

On a completely different note, today the National Archives published the full 1911 Census of Ireland online for all 32 counties.  Happy days for this Geneology nut!