Take 2 glasses of various jams with juice, such as peach, apricot, pineapple, plum, pear, Bergamot pear, grape, cultivated or wild strawberry, raspberry, gooseberry, apple, currant, etc. Remove the berries and fruit from the jam and pour the juice into a saucepan. Dilute with water, pour in 1 glass gelatin, and add ¼ glass wine, if desired, and sugar if it is not sweet enough. Clarify with an egg white, reduce to 3 glasses, and strain through a napkin. Pour a little of this jelly into a mold and when it cools, add part of the berries and fruit. Cover with a little jelly, chill, and continue in this manner to the end.