Remove grapes from stems, rinse well, shake off excess water.
Divide grapes into bowls, cover with water.
Pour strawberry jello on one plate, green apple jello on another, line a baking sheet with parchment.
Take 5–6 wet grapes at a time, roll in jello powder until coated, place on baking sheet.
Repeat until all grapes are coated.
Freeze grapes for 2 hours, then transfer to freezer-safe bags for storage.
