Jamie’s Spearmint Leaves

6 envelopes Knox gelatine
Sweetener equivalent to one cup sugar (24 packets)
1/2 cup water
1 tsp. mint extract (actually, that comes out rather strong, you can use a bit less)
Few drops of green food colouring

Cook and stir on low heat until well melted and blended. (if using aspartame, blend the sweetener in after cooling the cooked gelatine mixture somewhat by stirring it for a few minutes off the heat)

Pour on a plate to solidify, and cut or tear in pieces when cool.