Difference between revisions of "Grape Finger Jello"
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* 1½ cup (1 can) [[water]] | * 1½ cup (1 can) [[water]] | ||
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# Soften [[gelatin]] in [[grape juice]]. | # Soften [[gelatin]] in [[grape juice]]. | ||
# Boil the [[water]], add the juice/ [[gelatin]] mixture and stir til [[gelatin]] dissolves. | # Boil the [[water]], add the juice/ [[gelatin]] mixture and stir til [[gelatin]] dissolves. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Fruit juice Recipes]] | [[Category:Fruit juice Recipes]] | ||
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
[[Category:Grape juice Recipes]] | [[Category:Grape juice Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 16:52, 16 July 2012
Description
- From: Vicki Lansky's Candy Book
Ingredients
- 1 (12 oz) can frozen grape juice concentrate, thawed
- 3 envelopes unflavored gelatin
- 1½ cup (1 can) water
Procedures
- Soften gelatin in grape juice.
- Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves.
- Remove from heat, pour into a lightly greased 9x13 pan and chill.
- Cut into squares when firm.
- Refrigerate in a covered container.
- This is good lunch box and traveling fare.
- It can go unrefrigerated up to 4 hours under normal (not desert!) conditions.
Variation
- Substitute frozen cranberry juice cocktail concentrate for grape juice or a 12 oz can frozen apple, pear juice concentrate.
