How to cook
Boil the sugar in 3 1/5 cups (750 ml) water. Add the thinly sliced rind of half the lemon and the gelatin that's been soaked in 4 spoons of water in advance.
Stir nonstop until boiling and add the juice of the entire lemon.
Strain the hot jelly through a gauze, let it cool a bit, pour in gelatin about 1/2″ (1 cm) deep in cups and wait for it to harden.
Arrange the fruits atop the solidified jelly and let it harden once again.