Raspberry and Apple Jelly Recipe

10 ml/2 tsp powdered gelatine
30 ml/2 tbsp lemon juice
1 packet of raspberry-flavored jelly (jello)
750 ml/1 pts/3 cups medium-sweet cider
1 eating (dessert) apple
100 g/4 oz raspberries

Method:

Put the gelatine in a small bowl with the lemon juice and leave to soften for 5 minutes. Stand the bowl in a pan of hot water until dissolved (or dissolve briefly in the microwave). Meanwhile, break up the jelly and dissolve in 300 ml of the cider in a saucepan or in the microwave. Peel the apple and cut into very thin match-sticks. Add to the dissolved jelly. Stir in the dissolved gelatine and the remaining cider. Divide the raspberries between four glass serving dishes. Pour the jelly and apple mixture over. Leave until completely cold, then chill until set.