Boil your water and just 150ml of the remaining fruit liquid of your choice. As you see it boil, pour it into a blender and blend on high speed the gelatin powder – ensuring that the gelatin doesn’t get stuck on the blades going in – it needs to make it into the liquid!
Then add the rest of your liquid into the hot liquid and pulse a couple of seconds.
Now pop 4-6 tiny pieces of fruit into each mini muffin mould – They shouldn’t take up more than 1/4 of the space, to allow plenty of liquid to come under, between and around them.
Now carefully pour the warm fruit liquid over the fruit pieces in your mould.
Pop in the fridge to set. 2 hours minimum.
Do demould, you can trace around the jellies with a small knife and then lift under them with a teaspoon to pop out.
Store on a platter in the fridge or eat straight away once set.