Sloe chutney:
1kg sloes
300ml malt vinegar
8 whole cloves
1 cinnamon stick
450 g brown sugar
225g raisins
Wash the sloes, put them in an ovenproof dish with a lid and cook on a low heat until soft. When cooled, puree the sloes. Put all the ingredients into a pan (the cloves & cinnamon stick should be in a muslin bag) and bring to the boil. Stir until the sugar has dissolved and then simmer for half an hour. Remove muslin, and decant the chutney to sterilised jars & seal.
This chutney actually tastes better if you leave it for about 6 weeks before you use it.
I did have a recipe for sloe jelly (brilliant with roast lamb instead of redcurrant jelly) but I've lost it. Perhaps if you google you might find one.