Lemon jelly: Place the lemon peel, cloves, sugar and 300ml water in a saucepan. Heat gently over a low heat until the sugar dissolves, then take off the heat and leave to infuse for 10 minutes. Mix in the lemon juice and gin and leave to cool. Strain through a muslin-lined sieve, and measure out 600ml.
Put 4 tbsp hot water in a cup and sprinkle the gelatine over it. Leave to soak for a few minutes, then place in a pan of simmering water and heat gently until the gelatine is fully dissolved. Leave to cool slightly and, once it is the same temperature as the lemon juice solution, mix together and pour into bowls or glasses. Cool then chill until set.
Orange jelly: Put the orange rind, 200ml orange juice and the sugar in a saucepan. Dissolve the sugar over a low heat, then take off the heat and leave to infuse for 10 minutes. Mix in the remaining orange juice, lemon juice and Cointreau. Leave to cool. Strain through a muslin-lined sieve. Measure out 600ml and continue as above.
Plum jelly: Quarter and stone the plums so they release plenty of juice while they cook. Put in a pan with the star anise, sugar and 250ml water. Cover and bring to the boil, then simmer gently for about 15 minutes or until the plums are meltingly soft and have released all their juice. Remove from the heat and strain the juice into a clean bowl. (The plum flesh can be puréed and folded into whipped cream to make a fool.)
Add the kirsch. Measure the juice and, if necessary, add enough water to bring it up to 600ml. Then dissolve the gelatine as above, and mix into the warm juice. Pour into containers and, once cool, chill until set.
Raspberry jelly: Place the raspberries, 150ml water and the sugar in a non-corrodible saucepan and set over a low heat. Once the raspberries have released all their juice (this takes about 15 minutes), strain into a bowl and measure out their juice. Once cool, mix in the gelatine as above.