Sugar free mint jelly
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup water
- 1 cup white vinegar
- 1 cup water
- 1 cup tightly packed mint leaves (de-stemmed and rinsed)
- 1 cup xylitol
- 2 tbsp grass fed beef gelatin (i use the great lakes red
- Carbohydrate 0.0953600001215069 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (535g)
- Sodium 16.6180000160928 mg
- Sugar 0.0953600001215069 g
- Trans Fat 0 g
- Calories 43 calories
Thermomix instructions:Process mint leaves until finely chopped.Add water, xylitol & vinegar to the bowl.Cook on Vahroma/Sp2 /10 mins.Meanwhile fill a cup with ¼ cup water, sprinkle the gelatin on the top and stir around a little to get rid of any lumps. Let it 'bloom' - ie thicken whilst the sauce is cooking.Stir in the gelatin mixture gently - about sp3/20 secs or until all absorbed and no lumps.Pour into jars and place in the fridge until set.Makes 2 x 1 cup jars.Stove top instructions:Finely chop mint leaves.Place mint leaves, xylitol, water & vinegar into a saucepan. Bring to the boil and simmer for 10 mins.Meanwhile fill a cup with ¼ cup water, sprinkle the gelatin on the top and stir around a little to get rid of any lumps. Let it 'bloom' - ie thicken whilst the sauce is cooking.Stir into the saucepan, the gelatin mixture gently - or until all absorbed and no lumps.Pour into jars and place in the fridge until set.Makes 2 x 1 cup jars.
