Yes, everyone out there please note, that although making konnyaku jelly SEEMS to be idiot-proof, there are hidden pitfalls at every step! Let me guide you through..

Step 1
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If you are using tinned fruit, make sure you have a functional tin opener, and not one that takes at least 15 minutes to open ONE can.

Step 2
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Mix the powder WITH the sugar before pouring it into the boiling water. Never, never put it in the water without mixing it with the sugar before the water has boiled, otherwise it will start forming gel blobs which will be impossible to melt. If, by any chance, this has happened to you, you will need one large strainer and one large bowl, so that you can strain the lumps out, mash them into smaller pieces, and then dump them back into the water in hopes that they will dissolve this time. If it still does not dissolve, take the lumps out and throw them away!

Step 3
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If you decide to cut back on the sugar, and use the syrup from the tinned fruit, PLEASE make sure that the top of the tin is firmly attached, or else remove it totally, otherwise there is a chance that the lid will fall INTO the konnyaku mixture.

With these handy tips, hopefully you will never make any mistakes again! Seriously, the only thing that was my fault, was Step 1. I’ve known for ages that my tin opener is useless, but hey, my maid always seems to be able to open the tins somehow, so why bother buying a new one? The other mistakes were made by a friend-who-shall-not-be-named.

P.S. Maybe making konnyaku jelly IS idiot-proof after all. It turned out pretty well, according to my mum!

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