2 1/4 cups jasmine grapes crushed and reconstituted into 1/2 pots
1/4 cup orange juice
3 teaspoons white vinegar
1 1/4 teaspoons multi-flavored gelatin
2 tablespoons honey
Melt grapes and orange juice in small saucepan half the size of the grapes, until juice is slightly pink steeper and it sticks to the back of a metal spoon. Add vinegar, then juice by the rounded spoon or through pastry bag.
Remove from heat and pour in flavored gelatin and honey. Mix gently and chill. Serve packaged or at room temperature.