Layered strawberry, lime and melon jelly

Ingredients:

For strawberry jelly:

• 550 ml. hulled and quartered strawberries
• 2 tablespoons of sugar
• 8 g instant gelatin

For lime jelly:

• 2 tablespoons freshly squeezed lime juice
• 1/2 cup condensed milk with sugar
• 8 g of instant gelatin

For the melon jelly:

• 4 cups diced honeydew melon
• 2 tablespoons of sugar
• 15 g of instant gelatin

Preparation:

1. Prepare strawberry jelly: Mix the strawberries with sugar. Let sit for 1 hour, then puree in a blender. Pour the gelatin into a bowl with 1/4 cup water; let sit for 1 minute. Heat the strawberry puree in a saucepan over medium heat until hot; then stir in the gelatin mixture. Cool to room temperature.
2. Make lime jelly: In a bowl, combine lime juice, 2 tablespoons water, and gelatin; let sit for 1 minute. In another bowl, combine 3/4 cup boiling water with condensed milk, then stir in the gelatin mixture. Cool to room temperature.
3. Prepare melon jelly: Blend the melon, 2 tablespoons of water, and sugar. Strain through a fine-mesh sieve without kneading. Combine 1/2 cup of melon juice with gelatin in a bowl; let sit for 1 minute. Heat the remaining 1/2 cup of juice in a saucepan. Stir in the gelatin mixture. Cool to room temperature.
4. Assemble the jelly: Grease a 9 x 5-inch (23 x 13 cm) rectangular baking pan with vegetable oil, wiping off any excess. Pour 1/2 cup of strawberry jelly into the pan; chill for 20 minutes. Continue layering, pouring in 1/2 cup of lime jelly, melon jelly, and more lime jelly, finishing with strawberry, chilling between each layer. Refrigerate the pan and chill until completely set, 3 to 10 hours.
5. Dip the jelly mold into hot water for 10 seconds, then turn it over onto a cutting board.
   Cut into squares.