Bring 3 cups of juice to a boil. Meanwhile, sprinkle gelatine over remaining juice in a mixing bowl; let it stand for 1 minute.
Add hot juice and honey to softened gelatine; stir for 5 minutes or until completely dissolved. Add fruit to jello mixture. Pour into a 9X13 glass pan.
Refrigerate for 3 hours or until firm. Cut into 1 inch squares. Keep refrigerated.
Note:
***Shred apple to look like mummy jello.
***Slice blueberries in half to look like eye balls.
Notes
For the orange colored jello, I used Orange Apple Pineapple Juice
For the purple colored jello, I used Welch's Grape Juice