Jelly Fruit Cups
ready in 4 h. 15 min.
Allowing the jelly to partially set first, stops all the fruit falling to the bottom. If you don't want to return later, you can stir it in at the beginning.
Break up the jelly and put the cubes into a measuring jug. Add boiling water up to the 285ml mark and stir until dissolved.
Make up to 570ml with the reserved juice and cold water. Refrigerate for 1-2 hours until the jelly starts to thicken, but not set.
Stir in the fruit and pour into small glass serving dishes. Put in the refrigerator to set.