Remove stems, leaves & bugs from sloes and freeze overnight or until they have experienced the first frost

Place frozen sloes into a 1.5 litre airtight glass jar

Pour in the gin and seal the lid, then gently rotate/mix

Store in a dark cool cupboard for 3-4 months to mature, remembering to give a gentle rotate/mix daily for the first week

Strain through a clean muslin cloth and decant into clean dry bottles

For Sloe Gin with a 'festive' taste, add 2 cinnamon sticks and a few cloves at the start of the process

Peel, core and finely dice the apples, then squeeze each sloe to push out the stone

Put the sloes, apples, lemon zest, lemon juice, and water into a large pan and bring to a boil, then simmer until the fruit has softened to a pulp

Add the sugar and boil the mixture until it reaches the setting point

Scoop the jam into sterile dry glass jars and store in the fridge

Remove any bugs, leaves & stems from sloes and add them to a large pan with water, then bring to a boil and simmer

Press the softened fruit through a sieve and drain through a clean muslin cloth

Add sugar, ginger, and cinnamon, cover, and bring to a rapid boil, then simmer

Decant into sterile bottles, seal and store in the fridge

Put all ingredients for Sloe Chutney in a large pan, cover, bring to a boil, reduce heat, and simmer

Ladle the chutney into sterile glass jars, seal, and store in the fridge

De-stone sloes and dice crab apples, then add to a large pan with water and simmer

Push the fruit through a sieve and keep the juicy pulp, then heat water, sugar, lime juice, lime zest, and ginger in a pan

Stir the hot sugary syrup into the fruit pulp, cool, pour into a plastic tub, freeze, and enjoy