Dissolve gelatin in boiled water.
Take zest off the washed tangerine, cut the tangerine into circles or divide into segments.
Cut plums into halves and pit.
Cover tangerine zest with hot water, boil for 5 minutes, strain, add plum syrup, sugar and bring to a boil. Cool down to 100oF (40oC), blend with dissolved gelatin and bring to a boil again. Cool.
Pour the jelly on a bottom of a mold in a layer 2-3 mm thick and cool until set. Space fruits ornament-like over the set jelly, cover with another jelly layer and cool again. Pour the remained jelly and cool until completely set.
Unmold the ready jelly before serving by plunging the mold in hot water for several seconds and turn the jelly onto ramekin or dessert plate.
