|Apricots||4 , stoned and halved|
|Green grapes||3 1⁄2 Ounce (100 Gram)|
|Strawberries||8 Ounce, hulled and halved (250 Gram)|
|Fresh cherries/No added sugar canned cherries||8 Ounce, stoned (250 Gram)|
|Gelatin||2 Ounce (60 Gram, Dissolved In Hot Water)|
|Hot water||4 Fluid Ounce, cooled (125 Milliliter)|
|Water||7 Fluid Ounce (200 Milliliter)|
|No added sugar apple juice||1 1⁄2 Pint (900 Milliliter)|
1. Place apricots, grapes, strawberries and cherries in a bowl and toss to combine.
2. Place gelatin mixture, water and apple juice in a bowl and mix to combine. Pour one-quarter of the mixture into a lightly oiled 1 / 1 3/4 liter capacity mould and top with one-quarter of the fruit. Refrigerate until set.
3. Repeat with remaining liquid and fruit. When jelly is set, unmould and serve garnished with extra fruit if desired.