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1
Put the water in a saucepan, sprinkle the agar-agar (or gelatin) onto the surface, and stir to mix well.
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2
If using agar-agar, bring to a boil over medium heat, stirring constantly, until the agar-agar dissolves.
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3
If using gelatin, heat over low heat, stirring constantly, until the gelatin dissolves.
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4
Remove from the heat, add the sugar, condensed milk, and almond extract, and stir until the sugar dissolves.
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5
Pour into an 8-inch square or 9-inch round cake pan or shallow dish; the jelly should fill to a depth of 1/2 to 3/4 inch.
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6
Push any surface bubbles to the side, so they wont mar the top.
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7
Let stand for about 1 hour, or until cooled completely and set.
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8
If you are using gelatin, let it cool for 15 minutes and then refrigerate for about 3 hours, or until well chilled and firm.
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9
(The jelly may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated until serving.)
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10
About 1 hour before serving, drain the jackfruit in a sieve placed over a serving bowl.
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11
Cut the jackfruit into 1-inch pieces and add to the bowl with the syrup.
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12
Add the lychees, with all their syrup, and the strawberries to the bowl.
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13
Cover and refrigerate to chill until serving.
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14
Just before serving, cut the jelly into 1-inch squares or diamonds and add them to the fruit bowl.
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15
To serve, spoon the mixture into individual dessert bowls.
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16
Include as much syrup with each serving as you like.
