Finger Jello Made with Fruit Juice and Knox Gelatin

Directions

1. 1
   Prepare hot ingredients If using juice with herbs, place juice and herbs in medium sauce pot and simmer for 10 minutes. If using tea, brew tea and let steep for 10 minutes, covered, then mix with juice in sauce pot and heat to boiling.
2. 2
   Sprinkle gelatin over cold juice in large bowl; let stand 1 minute.
3. 3
   Add hot juice and stir until gelatin dissolves completely, about 5 minutes. Stir in honey if desired.
4. 4
   Pour into 13x9x2 inch pan. (Half batches can be molded in a bread pan or 88 pyrex pan.)Refrigerate until firm, about 3 hours. To serve, cut into 1 inch cubes. Makes about 9 dozen.