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|4 servings per container|
|Serving Size: 0.5 cup prepared (10 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Sodium||110 mg (5%)|
|Total Carbohydrate||8 g (3%)|
Artificial flavor. 4 - 1/2 cup servings. For product information and great recipes visit our website at www.jelsert.com. Please include the product manufacturing code in consumer correspondence.
Sugar, Gelatin, Fumaric Acid (for Tartness), Sodium Citrate (Controls Acidity), Contains Less than 2% of the Following: Natural and Artificial Flavor, Salt, Disodium Phosphate (Stabilizer), Aspartame (Phenylketonurics: Contains Phenylalanine) and Acesulfame Potassium (Sweeteners), Red 40 Lake, Blue 1.
Phenylketonurics: Contains phenylalanine.
Basic Directions: 1. Add 1 cup boiling water to package contents; stir until completely dissolved, about 2 minutes. 2. Stir in 1 cup cold water. 3. Refrigerate until firm, about 4 hours. Makes 4 (1/2-cup) servings. For Quick Set: Add 6 large ice cubes in place of cold water; stir until melted. Refrigerate until firm, about 1-1/2 hours. To Mold Gelatin: Do not use Quick Set method. Following Basic Directions, decrease cold water to 3/4 cup. To unmold, loosen edges of gelatin from mold with tip of knife; dip mold just to rim in warm water for 5 to 10 seconds. Shake to loosen. Top with plate; invert plate and mold. Remove mold. To Add Fruits or Vegetables: Drain well and add up to 1-1/2 cups when chilled gelatin is slightly thickened. Caution: Gelatin will not set if fresh or frozen pineapple, mango, guava, fig, papaya, gingerroot or kiwi fruit or juice is added. Canned pineapple may be used.
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