white grape juice
cold purple grape juice, or additional white grape juice
medium red apple, diced
diced green and red seedless grapes
- Bring 2 cups white grape juice to a boil in a small saucepan over high heat.
- 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.
- 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.
- 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.
- 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.
- 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.
Makes: 16 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat0 g
- Cholesterol0 mg
- Carbohydrates13 g
- Protein2 g
- Sodium9 mg
© Meredith Corporation. All rights reserved. Used with permission.
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