Pan spray 4-9×13″ baking dishes and wipe around with a paper towel. Set aside. Place 1 cup cold apple juice into a medium bowl. Sprinkle with 3 envelopes unflavored gelatin; gently whisk and set aside for it to bloom. Meanwhile, place 3 cups of apple juice into a small saucepan. Add 2 tbsps sugar and 1 tbsp freshly squeezed lemon juice. Stir and bring to a boil over medium heat. Pour the boiled juice over bloomed gelatin and whisk until gelatin fully dissolves. Set aside to cool to room temp before you pour into a 9×13” baking dish.
In a medium bowl, sprinkle 4 unflavored gelatin envelopes over 1/2 cup cold water. Set aside to bloom. Do not whisk. Whisking will create hundreds of little foamy bubbles. Meanwhile, bring 1 1/2 cups cold water and 2 tbsps sugar to a boil over medium heat. Pour the hot water into the bowl with bloomed gelatin and gently whisk. Once gelatin fully dissolves, add 1 (14 oz) can sweetened condensed milk and whisk to combine. Set aside to cool until slightly warm. It will cool fast so keep an eye on it. If you wait until completely cooled, the gelatin will start setting and you will have white pudding. If that happens, do not use it. (refrigerate and eat it once set and make it again). Transfer the cooled sweetened condensed milk gelatin into a measuring cup and slowly pour over the cubed juices. *If you have bubbles in your condensed milk gelatin, use a small sieve to pour the gelatin through and over the squares; it will save the foamy stuff. Use back of a disposable spoon to pop any bubbles created from the condensed milk gelatin. Do it quickly as the gelatin sets fast – warm on cold technique. Refrigerate up to 4 hours to completely set. Cut into squares and serve. (The juice gelatin stays fresh up to 4 days in a fridge).
Refrigerate up to 4 hours to completely set. Cut into squares and serve. The juice gelatin stays fresh up to 4 days in a fridge.