1. Peel the pineapple.
2. Into a uniform slice, mix with 2 tablespoons of salt and water to dissolve, and submerge the pineapple slices for about 30 minutes.
3. Take out the soaked pineapple slices and rinse the excess saltiness with water. Cut into small dices about 150 grams with a knife.
4. 35 grams of rock sugar, 1 gram of salt, 500 grams of water. Pour into the saucepan
5. Turn on medium heat, stir with chopsticks to completely melt the sugar, pour in the diced pineapple, turn on medium and low heat, and cook for 10 minutes after boiling.
6. Add 30 grams of white jelly to 50 grams of water and mix well.
7. Pour into the pineapple pot that is about to be cooked, stir evenly, and turn off the heat when it boils again.
8. Pour into the jelly mold, let it cool and put it in the refrigerator for about 1 hour until it is completely solidified.
Tips:If there is no rock sugar, white sugar can be used instead! I make more pulp, and if I like more jelly, I can increase the amount of jelly and water.
