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Grape Finger Jello

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Description Edit

  • From: Vicki Lansky's Candy Book

Ingredients Edit

Directions Edit

  1. Soften gelatin in grape juice.
  2. Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves.
  3. Remove from heat, pour into a lightly greased 9x13 pan and chill.
  4. Cut into squares when firm.
  5. Refrigerate in a covered container.
  6. This is good lunch box and traveling fare.
  7. It can go unrefrigerated up to 4 hours under normal (not desert!) conditions.

Variation Edit

  1. Substitute frozen cranberry juice cocktail concentrate for grape juice or a 12 oz can frozen apple, pear juice concentrate.

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