Pres juice of the grapes and sea-buckthorn, strain in an nonreactive container and refrigerate.

Cut the water melon, melon and apple pulp into thin slices, add the sugar, pour the hot water and simmer for 10-12 minutes. Take the syrup off the stewed fruits, strain and mix with melted gelatin and bring to boil, stirring. Blend the gelatin mixture with the grape and buckthorn juice, add a dash of citric acid.

Strain the prepared gelatin mixture. Put the stewed fruits in jelly molds and pour the mixture, refrigerate to congeal.