This Pineapple Jelly in Can is one the of the easiest desserts that you can prepare at home. You can serve this as a side dish to go along with roasted dishes or serve on its own after having a heavy meal.
reserve pineapple syrup from 1 can and fill up with water to 500ml
pitted maraschino cherries, cut into half
Instructions
Empty pineapple slices from can and drain well. Reserve pineapple syrup from 1 can and fill up with water to 500ml. **You can use pineapple syrup from 2 cans and fill with water to 500ml, add sugar to your taste if you have a sweet tooth.
Place pineapple (12) slices back into the can (no need to wash the can), stack them up with red cherries, set aside.
Pour pineapple syrup and water (total 500ml) into pot. Add sugar and agar agar powder. Boil and stir liquid at medium heat for 2 minutes. Add lime juice, stir well and off heat. Continue to stir liquid for another 2 minutes. **may add a few drops of green coloring if you find the liquid colour is too light** I didn't add ~~
Gently pour hot agar agar liquid over pineapple slices. **If the pineapple slices in the can are slanting at one side, then use a small knife and gently push them back to straight in the centre. Leave pineapple jelly to cool and cover with a cling wrap.
Place the cans in the refrigerator to chill for at least 2 hours or overnight. **can keep in the refrigerator for 4-5 days**
To remove the pineapple jelly from the can, just invert the can and use a can opener to open the end. Gently release pineapple jelly, slice and serve.