Pineapple Jelly
1.
Boil pineapple and sugar water for about 2 hours. The sugar water is the inverted syrup, and the pineapple has a lot of water.
2.
The boiled pineapple is fished out. It contains less water and more sugar. It can be used to make pineapple flip cakes, but I am too lazy to make cakes on a hot day. I feel that the jelly is good, and the ice is cold. More refreshing
3.
Cut the pineapple into small pieces and save a small portion
4.
Put the others in the food processor, add a small amount of water to make a pineapple paste
5.
Soak the agar in ice water and put it into the pineapple paste
6.
Simmer,
7.
Keep stirring until the agar is completely melted and remove from heat
8.
Let it cool slightly and pour it into a container, and pour half of it first
9.
Put the remaining pulp in
10.
Pour in the remaining jelly liquid and refrigerate for about 2 hours
11.
After refrigerating, buckle upside down in the plate, shake it vigorously, and you can demould
12.
The finished pineapple jelly has a very rich pineapple flavor, cool and smooth.
Tips:
The finished pineapple jelly has a very rich pineapple flavor, cool and smooth.
