Fresh Pineapple Jelly
by Editorial Staff
This fresh pineapple jelly will take you straight to the tropics!
Cook: 7 hours 20 minutes
Servings: 1
Ingredients
- Pineapple – 200 g
- Sugar – 50 g
- Gelatin – 10 g
- Citric acid – 0.5 g
- Water – 300 ml
Directions
- Rinse the pineapple under running water, remove the peel. Cut the pineapple pulp into large slices.
- In a saucepan (it is important to use non-oxidizing dishes) pour pineapple pieces with hot water and cook for 10-12 minutes.
- Remove pineapples from the broth and let cool slightly.
- Then cut the pineapples into small slices (I cut them into triangles).
- Strain the broth and return to the saucepan. Combine the broth with pineapple slices. Pour in the sugar and add gelatin. Bring to a boil, stirring constantly.
- Remove from heat and let it brew for 8-10 minutes.
- Add citric acid. Mix.
- Strain the sugar-gelatin syrup and filter through several layers of gauze.
- Put 1/3 of the pineapple slices in a bowl.
- Fill the bowl 1/3 full with sugar-gelatin syrup. Let the jelly freeze in the refrigerator for 40 minutes.
- Place the remaining pineapple slices on the frozen jelly.
- Pour the remaining syrup over them.
- Cool the jelly for 4-6 hours until it solidifies. Then serve fresh pineapple jelly to the table as a dessert.
Bon Appetit!
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