Tropical, tangy and refreshing, pineapple jelly brings a little sunshine to pudding. Ahmed have packed the flavour into fine crystals that do the work for you, so all you add is water. This listing is for a single 70g retail sachet, the handy pack size for one pudding at home or a quick dessert on a menu.
Empty the crystals into a bowl or jug and dissolve them fully in half a pint of hot water, stirring until the mixture is clear. Top up with half a pint of cold water, pour into moulds or serving pots and chill in the fridge until firmly set. A single 70g sachet makes roughly one pint of jelly, about 570ml, enough for a small bowl to share or several individual pots.
Keep the sachet in a cool, dry place away from direct sunlight. Once made up, cover the jelly, keep it chilled and eat within a couple of days.
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