I can't imagine making sweet fruit juice jelly with the broth - the flavour is quite meaty. I don't think the broth I've cooked would have enough concentrated gelatine in it to firm up very much more liquid. Maybe you've been cooking up a more concentrated broth. I always eat it as a salty savoury soup, usually with well cooked onions, greens, ginger, garlic, sometimes also tomato and/or capsicum. But who knows, maybe you'll come up with a new exciting taste combination. Let us know. :)