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.