1. Peel and stuff the pumpkin, and cut into pumpkin pieces.
2. Take a wash.
3. Steam on the pot for 15 minutes.
4. Put the steamed pumpkin into the Supor wall breaker
5. Put in white sugar.
6. Start the mixing program, about 15 seconds.
7. Pour out the beaten pumpkin puree.
8. Soak the gelatine tablets in cold water to soften.
9. Pour out the water, and the water will melt.
10. Pour the melted gelatin slices into the pumpkin puree and stir well.
11. Find a square crisper and brush a thin layer of olive oil with a brush.
12. Pour the pumpkin puree, put it in the refrigerator, and chill for 3 hours.
13. Take out the frozen pumpkin jelly.
14. Cut into pieces.
Tips:It is refrigerated, not frozen.
