1 pkt lemon jelly
1 tspn dry mustard
1 cup hot water
1 tblspn finely chopped mint
2 tblspns white vinegar
1 medium carrot – grated
1/2 tspn salt
450g can crushed pineapple
Dissolve jelly in hot water, add vinegar, salt and mustard.
Cool.
Add undrained pineapple, grated carrot and mint.
Pour into 1/2L mould.
Put into fridge and let set, – or – divide into smaller containers. (Can be frozen).