Soak gelatin in 4 tablespoons of cold boiled water. Leave for 30 minutes. Then dissolve it over bain-marie. Add pineapple and lemon juice, salt and sugar. Let to chill for a while.

Dice apricots. Grate carrots. Combine with the jelly mix. Put into forms and set in the refrigerator an hour.

Before serving, dip form in hot water for 1-2 seconds and transfer jelly on the plate, garnishing with a lemon slice.