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
- 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.
- 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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