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1
Open the canned pineapple, and take out half (for decoration) add water to fill.
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2
Take out the remaining pineapple.
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3
Transfer the water to a measuring cup, and confirm the amount of water.
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4
It should be about 400 ml.
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5
Soak the gelatin in 3 tablespoons water.
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6
Add 2 tablespoons of the water from Step 2 into the soaked gelatin and the sugar.
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7
Microwave at 500 W for 1 1/2 minutes.
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8
Be careful to not let it boil.
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9
Add the rest of the water from Step 2 to the gelatin, and mix well.
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10
Make sure the gelatin has dissolved properly.
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11
Add a slice of pineapple to the can.
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12
Pour in 80 ml of the gelatin liquid.
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13
Freeze for 15 minutes to solidify.
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14
Make sure to not let the jelly freeze.
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15
Repeat Step 6.
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16
Stick it in the fridge for the last step to solidify.
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17
When taking it out, cut around the edges first with a butter knife.
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18
Next, flip the can upside down on top of a plate, cut a notch into the can with a can opener, and it will slide out.
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19
This is the canned pineapple I used this time.
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20
I bought a can with 10 slices for 150 yen at the bulk supermarket.
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21
When serving, cut horizontally to separate each pineapple slice.
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22
Kanten will give this a more defined shape.
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23
Use 2 g when using kanten, and dissolve it well in the pot with water.
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24
Note that kanten will solidify at room temperature.
