Here’ s a quick little post with a sugar free mint jelly recipe, hopefully in time for a few of you to make for Australia Day tomorrow, or otherwise simply to go with roast lamb any old time.
If you need a lamb recipe, there is one in my book – on page 108 – I just forgot to list a butterflied leg of lamb in the ingredients!! Oops.
I used xylitol which is a natural sugar alternative that I often use as it’s easy to replace 1:1 for sugar in recipes. I first came across it when recommended by my naturopath as an alternative. It generally comes from a birch tree and has a very low glycemic index. I just found this article about xylitol which I think is very balanced.
I have a whole lot of mint in my garden, so was lucky enough to use home grown mint!
- 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
- 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.
Please send me you’re ebook & maybe your mint jelly recipe 😃
Hi Shirley, if you sign up for my newsletter via this link, http://www.whatannabelcooks.com/sign-up you will get access to the e-book. The mint jelly recipe is on this page. I hope you enjoy it! Annabel
How long does this keep for in the fridge? Can you use stevia instead of xylitol?
Hi Naomi, I am SO sorry for such a late reply. I can’t say exactly how long it will, but well over a month I’d say and yes you should be able use stevia instead of xylitol. Merry Christmas! Annabel
Hi Naomi,
This looks delicious, would you please advise how ,any carbs per serve? Missing this on my keto program.
Thank you
Hi Naomi,
I’m sorry I don’t know how to work this out!
Annabel
The vinegar surprises me. Is this tart or somewhat pickled tasting? have you done it without vinegar? Thanks. Anne
Hi Anne, I’m so sorry this is a very tardy reply. I haven’t done it without the vinegar and I don’t remember it tasting pickled. Did you end up giving it a go? Annabel