2-Minute Chinese Red Jujube Jelly: Sour and Sweet, Very Simple
Mountain Pear Jelly
Ingredients: 500g Chinese Red Jujube, 15g Agar-agar Powder, 250g White Sugar, 250g Water.
Instructions:
1. Wash the Chinese Red Jujubes clean, slice in half and remove the core and bottom.
2. Pour 250g of water into a pot, add the Chinese Red Jujubes and cook over low heat for 20 minutes until they are soft and mashed.
3. After the Chinese Red Jujubes have cooled slightly, add them together with the remaining juice to a blender and puree into a smooth puree. Strain to keep a fine puree.
4. Pour the Chinese Red Jujube puree into a pot, add 100g of white sugar and stir over low heat until the puree thickens and bubbles.
5. Dissolve 15g of agar-agar powder with a little cold water, then pour into the pot and stir over low heat until very viscous.
6. Pour into containers (grease the containers with oil first), let it cool before cutting into pieces to eat.
