Pour the juice into a small pot. Add the gelatin to the juice without stirring, and let sit for a few minutes. As the gelatin blooms, the surface will turn wrinkled. Whisk the juice and gelatin to combine. Heat the pot over medium-low heat, stirring frequently, until the gelatin dissolves. Be careful not to bring the mixture to a boil. Remove from heat.

Stir in the honey, adding more until it's to your liking.

Pour the mixture into a bread pan, or use silicone candy or chocolate molds. Refrigerate for 2-3 hours until set. If you used a bread pan, use a thin metal spatula to loosen a corner, gently remove from pan, then use a sharp paring knife to slice into cubes.

Store in an airtight container for up to one week (at room temperature or refrigerated).