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GRAPE FINGER JELLO
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Ingredients
1 (12 oz) can frozen grape juice concentrate, thawed
3 Envelopes unflavored gelatin
1 1/2 c (1 can) water
Method
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, apple, juice concentrate.
From: Vicki Lansky's CANDY book
Yield: 6 servings
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