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So, how much jelly?

I made TWO batches of jelly!

Wonder what would happen if I froze it?


Sent from the Diabetes Forum App

Diagnosed prediabetic Easter 2014. Just left to get on with it, no guidance or help from GP. Every day I'm learning something new.
 
I love my jelly treat, my wife makes the sugar free one and it's only 16 calories or less for half a packet which makes a nice dessert bowl full

The one I like the best is the lime one (no product plug but the maker has the same name as a hare on a tv show from the early 70s called Pipkins)
 
Last edited by a moderator:
Gary25566 said:
I love my jelly treat, my wife makes the sugar free one and it's only 16 calories or less for half a packet which makes a nice dessert bowl full

The one I like the best is the lime one (no product plug but the marker has the same name as a hare on a tv show from the early 70s called Pipkins)
Click to expand...
I bought one of the twin sachets of Hartley's lemon and lime today, I have never tried it.
 
:wideyed::wacky::happy::hungry::woot:

Morrisons do an own brand jelly (tiny sachets) sweetened with Sucralose, in:
Strawberry
Raspberry
Lemon and lime
and...

drumroll...

Cola

Yes folks, that cola jelly!
:p
And it's surprisingly good!

ooh... Is that a herd of stampeding diabetics I hear, charging down to their local Morrisons? ;)
 
Brunneria said:
:wideyed::wacky::happy::hungry::woot:

Morrisons do an own brand jelly (tiny sachets) sweetened with Sucralose, in:
Strawberry
Raspberry
Lemon and lime
and...

drumroll...

Cola

Yes folks, that cola jelly!
:p
And it's surprisingly good!

ooh... Is that a herd of stampeding diabetics I hear, charging down to their local Morrisons? ;)
Click to expand...
I want some and I want it now
 
OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.

In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me.
 
Celeriac said:
OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.

In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me.
Click to expand...

I have never like jelly myself, not even as a child, but I fully understand why others on this forum eat it. I'm pleased for you and your family that you have a shelf in your fridge for organic dairy, if that is your thing, but not everyone can afford nor want such things. Life would be very boring if we were all the same.
 
Celeriac said:
OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.

In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me.
Click to expand...

Gosh, that's a nice, balanced, supportive post to our sweet-toothed friends. No value judgements in there at all.

[/ irony off ]

I don't have a particularly sweet tooth myself, but when I want something sweet, a sugar-free jelly is one option I would consider. Let's face it, it has to be better than lots of the options available, particularly in the early days when it can be hard to get the old grey matter around alternative flours or giving up virtually all fruits in other options. I don't expect my quality of life, or life expectancy to be diminished as a result.
 
Celeriac said:
OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.

In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me.
Click to expand...

So anyway in the real world where being/going organic is way out of range of our pocket/purse, my hubs buys huge lumps of Vintage Mature Cheese when its on special offer at work we then cut it up into usable size lumps and freeze it.
Jelly as a treat is yummy, especially with a bit of cheese.
 
Oh dear me this thread has reduced me to tears. Some of these responses are sooooo funny! Im only into my 2nd week of being diabetic and had my first jelly and cream hit last night. Then I had my second jelly and cream hit straight after!
I felt terrible for consuming something with such a terrible nutritional value.
Did I just say that?? What I actually meant to say was -
SOD IT AND BRING ON THE JELLY!
 
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