Instructions: In a saucepan put gelatin and sugar, add the fruit juice and let set for 5 minutes Bring mixture to a boil, reduce heat & cook until gelatin melts, add lemon juice. Pour into shallow baking pans and chill until firm.

Carefully turn out of pan using a wide spatula. Cut with various shaped cookie cutters and place on wire racks to dry. put in covered tins with wax paper between layers. Will keep up to 5 days.

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