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Makes 16 servings, 1/16 recipe (113 g) each.
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If grapes are large, cut them into quarters instead of in half before using as directed.
Pour first layer of prepared jelly into serving dish or mold. Refrigerate until set, but not firm, before adding the next layer. Except for the first layer, the jelly mixtures should be cool and slightly thickened before pouring over the chilled layers.
Allow jelly to sit several hours or overnight until completely firm. Before unmolding, dip knife in warm water, then run blade of knife around edge of jelly to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull jelly from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen dessert. Gently remove mold.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.