Bring 2/3 quart (300 gm) water to a boil, add sugar and melt in the water. Cool down to 40C (100 F) and add dissolved gelatin, bring to a boil, add lemon juice and wine and cool.

Dice fruits, put in a mold in layers and cover with the prepared gelatin mix. Cool down until completely sets for 3 hours.

Before serving dip the mold in hot water for several seconds and turn the jelly on a plate.

Serve with biscuits or cookies.

Chef’s Comment

It is not recommended to use pineapple or kiwi for making jelly, for these fruits prevent gelatinization.