Apple & Peppercorn Jelly


200 mls water

200 gm sugar

2 tbls powdered gelatine

400 ml Pink lady apple juice

pink peppercorns



Bring water & sugar to the boil. Take away from the heat and sprinkle gelatine in & stir vigorously, making sure all is dissolved.

Add apple juice and peppercorns & stir, making sure the gelatine isn’t clinging to the sides of the pot.

rinse moulds 5x100mls and shake dry

Fill with jelly & refrigerate for several hours

Serve out of moulds with a sprinkle of thyme over the top