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. The amount in the ingredients refers to the weight of the cooked pineapple meat
3.
Pineapple cut into small pieces
4.
Save a small part, put the rest 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.
Boil on low heat, stirring constantly, until the agar is completely melted and remove from heat.
7.
Let cool slightly, pour half of it into the mold, and put the remaining pulp in
8.
Pour in the remaining jelly liquid and refrigerate for about 2 hours.
9.
Pour in the remaining jelly liquid and refrigerate for about 2 hours.
10.
After refrigerating, buckle upside down in the plate, shake it vigorously, and you can demould
11.
The finished pineapple jelly has a very rich pineapple flavor, cool and smooth.
