Pineapple sweets

Ingredients 4
Servings 22


  • 440
    crushed pineapple (do not drain)
  • 140
  • 80
    greengage jelly
  • 80
    pineapple jelly


Spray a 24 x 24 cm dish with non-stick spray. Mix the pineapple and sugar together in a saucepan. Heat slowly until the sugar has dissolved, stirring continuously. Bring to the boil and simmer for 12 minutes. Remove from the heat. Add the greengage jelly, stirring until well blended. Return the mixture to the stove and heat until the jelly has dissolved. Pour the mixture into the prepared dish and leave to cool. Chill in the fridge until the mixture sets, preferably overnight. Cut into squares and roll each square in the pineapple jelly powder. Store in the fridge, but do not keep for longer than two days.

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