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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Grape Jello Jigglers

WebMD Recipe from

Grape Jello Jigglers

Forget the artificial colors and flavors—our hand-held grape jello jiggler is made with fruit juice and packed with apples and grapes—a treat you can feel good about eating.

This Recipe Is:
Prep: 20 minutes | Total Time: 3 1/2 hours (including chilling time)
  • 2   cups
    white grape juice
  • 1   cup
    cold water
  • 4   envelopes
    unflavored gelatin
  • 1/3   cup
  • 1   cup
    cold purple grape juice, or additional white grape juice
  • 1  
    medium red apple, diced
  • 1   cup
    diced green and red seedless grapes
  1. Bring 2 cups white grape juice to a boil in a small saucepan over high heat.
  2. Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in purple grape (or additional white grape) juice.
  3. Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
  4. Gently but thoroughly whisk the mixture until it’s uniform. Stir in diced fruit. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
  5. Refrigerate until very firm, about 3 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.
  6. Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.


Nutritional Information

Makes: 16 servings
  • Calories56
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates13 g
    • Dietary fiber0 g
  • Protein2 g
  • Sodium9 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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