Mint jelly

Delicious served with roast or barbecued lamb.

Mint jelly

Makes about 1 cup

½ cup chopped mint leaves
½ cup sugar
½ cup boiling water
½ cup white vinegar
10g gelatin

Place mint leaves and sugar in a bowl.
Pour over boiling water and stir to dissolve sugar. Cool.
Add vinegar, then sprinkle the gelatin over and leave to swell.
Heat gently and stir to dissolve gelatine.
Pour into a 1½-2 cup mould.
Turn out to serve.

Nutrition Information Panel

Per Serving [Per 100g Serves]
Energy 857kj
Protein 3.8g
Total fat 0.07g
Carbohydrates 47g
- sugars 46.8g
Fibre 0.4g
Sodium 26mg

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