Cut up the jelly into smaller cubes and place in a large measuring jug.

Boil water and pour 150 ml ( or 1/2 cup + 2 tablespoons + 2 teaspoons - about half of the total quantity of water) over the jelly cubes. Stir in and let completely dissolve.

Measure another 150 ml (or 1/2 cup + 2 tablespoons + 2 teaspoons) of cold water and pour it into the rest of the jelly. Leave to cool down a bit.

If using fruit, prepare it by slicing bigger fruit into smaller pieces (longer thinner pieces are better than a chunky ones).

Arrange the fruit into the lollypops moulds. I stuck mine to the sides of the lollypop moulds and then added more after I poured in the jelly.

Stir the jelly before pouring and then carefully pour over the fruit. Add more fruit if you have the space.

Close the moulds with the lollipop sticks (or lids) and place them in the fridge first for about 1 hour. This will allow the gelatin to set the fruit water at least partially and it will be also more stable in the freezer.

After about 1 hour, place the lollipop mould in the freezer and leave it to freeze completely. This could take another 1-2 hrs, depending on your freezer.

When you want to serve the jelly ice lolly, remove them from the freezer and quickly submerge them into hot (boiling) water. This will melt the top layer of the lollipop and help them to pop out from the mould. If you don't do this, you might have problems getting these out.