Cloudy Apple Jelly Recipe

450 g/1 lb cooking (tart) apples, sliced

Apple juice
Caster (superfine) sugar, to taste

15 ml/1 tbsp powdered gelatine

Method:

Put the apple slices in a saucepan with 30 ml/2 tbsp apple juice. Cover and cook very gently until pulpy. Sweeten to taste with caster sugar. Meanwhile, sprinkle the gelatine over 30 ml/2 tbsp apple juice in a small bowl. Leave to soften for 5 minutes, then stir into the stewed apple until completely dissolved. Puree in a blender or food processor. Turn into a measuring jug. Make up to 600 ml/1 pt with apple juice. Turn into a wetted 600 ml/1 pt jelly (jello) mould and chill until set. Dip the mould briefly in hot water, then turn out on to a serving plate.