Prep the grapes: Remove stems and rinse grapes thoroughly under cool water. For deeper cleaning, soak them for 5 minutes in a solution of 1 part white vinegar to 3 parts water, then rinse again in a colander. Do not pat dry—the light moisture helps the Jello powder adhere.
Set up coating stations: Pour each Jello flavor into its own shallow bowl or plate. If using only one flavor, one bowl is sufficient.
Coat the grapes: Working one at a time, gently roll each damp grape in the Jello powder until fully coated. For best results, handle grapes with clean hands or use small tongs. If grapes begin to dry while you’re coating, lightly mist them with water or dip briefly in a bowl of water before rolling again.
Arrange for freezing: Line a baking sheet with parchment paper. Place coated grapes in a single, non-touching layer to prevent clumping.
Freeze: Transfer the tray to the freezer and chill for at least 4 hours, or until solid.
Store: Once fully frozen, move grapes to an airtight freezer-safe container or resealable bag. They’ll keep well for up to 2 weeks.
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