Serves 6
Mulled cider jelly is the perfect accompaniment for our Barkham Blue cheese.


6-8 servings of Barkham Blue
For the jelly:

  • 1 litre cider
  • 6 cloves
  • 12 black peppercorns
  • 1 bayleaf
  • A small piece of cinnamon stick
  • 5 large gelatine leaves


  1. Bring half of the cider to a simmer with the cloves, peppercorns, bay leaf and cinnamon and continue simmering for 3-4 minutes, then remove from the heat. Meanwhile, soak the gelatine in cold water for 2-3 minutes then squeeze out the excess water and stir into the hot cider until dissolved.
  2. Strain through a fine-meshed sieve into a clean container, then pour in the rest of the cider. Leave to set in the fridge overnight. You can store in a sterilised preserving jar for up to a couple of months.
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