Nutrition per serving may change if servings are adjusted.
2 cups white grape juice
1 cup cold water
4 envelopes unflavored gelatin
⅓ cup sugar
1 cup cold purple grape juice or additional white grape juice
1 medium red apple, diced
1 cup 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 1¾ 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.
Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.
57 calories;0 g fat(0 g sat); 0 g fiber; 13 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 13 g sugars; 8 g added sugars; 11 IU vitamin A; 12 mg vitamin C; 4 mg calcium; 0 mg iron; 9 mg sodium; 33 mg potassium