Cut up your fruits to your liking. I slice my kiwis along their cross-section, and halve strawberries. For large, fleshy fruits like mangoes and pineapples, cube them up. And for small fruits like blueberries or lychees, keep them whole.

Pour the wine into a pan, and sprinkle the agar-agar powder onto the wine. Give it a whisk, and heat it up over medium-high heat, bringing it to a boil. Turn the heat down to low, and let it simmer for 2-3 minutes.

Ready a mould or ice cube tray to set your jellies in. Then, while the solution is still hot, pour it into the mould to fill it up to a quarter full, then let it sit for 3-5 minutes, until it is slightly set. (You don’t want it to be completely set, otherwise the rest of the jelly won’t adhere to it properly. You’ll know when you’re at the right consistency if you tip the mould or ice tray, and you see the solution wobble slightly instead of flow like a liquid.) Add the pieces of fruit on top of the semi-set jelly layer, then pour the rest of the jelly solution on top until the mould is filled to the brim.

Place the mould in the refrigerator for at least 4 hours, or overnight up to a day to fully set. Then, when you’re ready to eat, unmould the jelly by gently easing it out of the mould. (I find it works best to release the sides first, with a bit of gentle nudging.)

Once the jellies are out of the mould, eat them straight! They’re best fridge-cold, and eaten whole.