1- 12 oz can frozen grape juice concentrate, thawed
3 envelopes unflavored gelatin
1 1/2 cups (1 can) water
Soften gelatin in grape juice. Boil the water, add the juice/ gelatin mixture and stir till 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, apple, juice concentrate.
Let any of the recipes for finger jello stand and chill til thickened which doesn't take very long (15 to 25 minutes). Place a spoonful of the gelatin into each of 4 empty and clean 6 oz cans, such as usually used for frozen orange juice. Cut a peeled banana in half and center it in the can. Spoon in remaining gelatin. Chill till firm. To unmold, dip to rim in warm water and let it slide out. Or remove bottom of can if more appropriate. Cut into slices.
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