1 cup tightly packed mint leaves (de-stemmed and rinsed)
1 cup xylitol
1 cup water
1 cup white vinegar
2 Tbsp grass fed beef gelatin (I use the Great Lakes Red tin)
¼ cup water
Directions
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.
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/sugar-free-mint-jelly/