Grape Finger Jello

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

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

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