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Preparation
20 minutes
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Processing
10 minutes
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Difficulty
Easy
Have you tried the chewy, soft pineapple jelly, sweet and sour, refreshing enough to beat the heat of a hot day? Let’s join TasteVN get into the kitchen and immediately try this super simple recipe with easily found ingredients for this incredibly appealing dessert.
Ingredients for Pineapple Jelly For 4 people
Pineapple 500 gr (khóm/ thơm) Jelly powder 10 gr Rock sugar 250 gr
How to select fresh and delicious pineapples:
- Sweet pineapples will have a bright yellow color from the crown to the tip or may have a bit of green mixed in. You should choose to buy pineapples that are short, cylindrical, and even as they will have more flesh and be sweeter than long-stemmed pineapples.
- Choose pineapples with large, sparse eyes, and when sniffed, they have a sweet aroma.
- It is advisable to choose pineapples that feel heavy when held, with the top still fresh and green.
- Do not choose pineapples that have a peel that has turned orange or has black spots.
- Do not buy green pineapples as they are very sour, and the dish will not taste good when cooked.
Tools needed:
How to make Pineapple Jelly
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Prepare the pineapple
Peel the pineapple, clean the eyes, and cut off the core in the middle. Then divide the pineapple into 2 equal parts, one part into segments and the other part into small pieces.
How to quickly and easily peel a pineapple
- First, cut off the bottom of the pineapple and remove some of the leaves from the top, then stand the pineapple upright and clean the outer skin.
- Next, align the eyes of the pineapple diagonally and use a knife to cut along both sides of the eyes in a V shape, then cut away all the eyes, spiraling around the fruit to remove all the eyes.
See details: 5 quick and easy ways to peel a pineapple
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Sauté pineapple and blend it
Add the chopped pineapple to a pan, add 200g of rock sugar and 100ml of water. Cook over medium heat until the rock sugar dissolves.
Once the sugar has completely dissolved, lower the heat and continue to sauté for 10 – 15 minutes for the pineapple to absorb the sugar, then turn off the heat.
For the remaining pineapple, place it in a blender, add 200ml of water, and blend until smooth.
Next, strain the blended pineapple through a sieve to extract the juice, discarding the pineapple pulp.
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Cook the pineapple jelly
Boil 700ml of water, then add 10g of agar powder, sprinkling it in while stirring continuously to dissolve the powder completely.
When the agar mixture boils, continue to cook for another 5 minutes over low heat, then add the prepared pineapple juice.
Stir the mixture well, then add the sautéed pineapple (including the syrup), add 50g of rock sugar, and cook over high heat until the sugar dissolves completely, then turn off the heat.
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Pour into molds and freeze the pineapple jelly
Pour the mixture of pineapple jelly that you just cooked into molds and let it cool. To make the jelly look more appealing when pouring into molds, you should remove all the foam that rises to the surface of the jelly.
Once the jelly has cooled, place it in the fridge for at least 1 hour before enjoying.
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Final Product
So now we have a beautiful bright yellow jelly made from pineapple. When eating, you can feel the chewy and crunchy texture of the jelly combined with the sweet and sour taste of fresh pineapple.
This dish is very suitable for cooling off during the hot summer, and you definitely have to try it.
See more:
Above is a detailed guide on how to make pineapple jelly (thơm, khóm) with a sweet and sour taste, chewy and delicious, refreshing and addictive. Dien May Xanh hopes that with the super simple, quick, easy, and convenient recipes we suggest, you will have more delicious cooking secrets. Wishing you success!
*Image and recipe reference source from the YouTube channel Little Kitchen Corner
