１Steep the gelatin sheets in water just enough to cover them for approx. 5 minutes. ２Cut the yellow peaches and pineapple slices into slightly smaller pieces than the cherries. ３Combine (2), drained cherries and muscats in a bowl and sprinkle them with 1 tablespoon of lemon juice. Place the bowl in a refrigerator to chill.

	１Combine the sugar and water in a pan, and bring it to a boil over medium heat. Remove the pan from the stove and add the steeped gelatin. Stir until the gelatin dissolves in the remaining heat. ２Add 2 teaspoons of lemon juice to the gelatin mixture. While immersing the bottom of the pan in ice water, stir the mixture until it cools.
	３Wet the inside of the two jelly molds and fill them with the gelatin mixture. Immerse the molds up to right below the edges in ice water to chill. ４.When an approx. 3mm-thick layer of jelly is formed along the inside the molds, return the unset portion of the jelly mixture into the pan. (Repeat the same procedures (3) & (4) for the remaining two molds because there is not a sufficient amount of jelly mixture to prepare 4 molds at the same time) ５Drain the fruits which were prepared and chilled, and place 1/4 of them in each mold. Fill the molds with the gelatin mixture once again and immerse them in ice water to chill.
	６Briefly immerse the molds in tepid water. Place a wet serving dish upside down over each mold, turn them over and shake once to remove the jelly onto the dishes.
- Make sure to dissolve the gelatin in the remaining heat after removing the pan from the stove , because a gelatin mixture does not set well after it is boiled. - If the gelatin mixture removed from the molds is too thick, heat it slightly in a water bath before using it to fill the molds again. However, do not make it too hot, or the jelly coating inside the molds will melt.

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