In a medium saucepan, pour in 480 ml of your chosen 100% fruit juice and place it over medium-low heat. Gently warm the juice until it reaches a hot but not boiling temperature, around 140-160°F, stirring occasionally.

Once the juice is hot, gradually whisk in 30 g of gelatin and 200 g of sugar, mixing thoroughly until both are completely dissolved.

Remove the saucepan from heat and allow the gelatin mixture to cool for about 8-10 minutes.

Once the mixture has cooled, gently fold in 150 g of your diced mixed fruits.

Prepare your molds by lightly greasing them, then carefully pour the fruit and jelly mixture into the molds. Place them in the refrigerator and allow to set for at least 2 hours, or until firm.

After the dessert has fully set, gently run a knife along the edges of the molds to loosen the jelly and invert onto a serving plate.