Plump sash prunes and pit. Peel and core apples, cut each into 8 pieces. Put apple cores and peel and prune pits in water, simmer 5-7 minutes over low heat. Strain, add sugar and simmer to make syrup. Put apples and prunes into syrup, cook until soften.

To make jelly, add lemon juice and dissolved gelatin to warm syrup, poach slightly. Pour 2/5 inch (1 cm) thick layer of the gelatin mix into, let it congeal. Put apple slices and prunes over the set jelly, pour the rest of the jelly into bowls and refrigerate.

Plunge the molds with jelly into hot water for several seconds and turn the jelly on a plate.