Gather ingredients and tools.
Using the wide mixing bowl, add 1 cup of room temp water (not hot). Sprinkle the gelatine over the water slowly giving it time to absorb. Do not stir. Set aside.Note: See the post above for detailed technique on blooming the gelatine.
While the gelatine is resting, cut oranges and lemons in half.
Using a citrus juicer, juice all of the oranges.
You want about 3 cups of blood orange juice.
Juice the lemons and add to the orange juice. You need a total of 4 cups of juice.Note: you can use whatever fruits are in season. Just make sure you have 4 cups of fruit juice after juicing. If you are under, you can add some water.
Heat the fruit juice in the microwave, or in a saucepan on the stove. Heat until hot to the touch without scalding. Don't boil the juice.
Pour the hot juice into the bowl with the softened gelatine. Stir with a spatula until all of the gelatine melts into the juice.Note: if your juice isn't hot enough, the gelatine won't melt properly. If you still have lumps you can spoon some of the juice into the measuring cup and reheat it in the microwave and return it to the bowl. You can also strain the juice into a metal strainer and press the lumps through with a spoon to break them up.
Add the coconut sugar and stir in.
Mix well with a spatula, scraping around the edges and up from the bottom to make sure it is well mixed.
Using a large ladle, spoon the jell mixture into the cups. Fill to about a half-inch from the top. Put lids on and tighten.
Put cups into the refrigerator for a few hours to set.
Jell deserts can be eaten straight from the cups with a spoon, or turned out onto a plate. Top with a dollop of fresh whipped cream and berries.Note: to make it easy to turn out, dip jar into hot water for a few seconds, and run a knife around the edge of the jar.