Eucheuma cottonii seaweed contains natural carrageenan, a substance that forms gel, making it a popular ingredient for jelly, pudding, and other healthy foods. You can easily make your own jelly at home without special equipment—just using a blender and a pot.
Ingredients:
- 100 grams of dried Eucheuma cottonii seaweed
- 1 liter of clean water for soaking
- 500 ml of water for blending
- 100 grams of sugar (adjust to taste)
- Natural flavoring or coloring (optional, such as pandan or strawberry)
Instructions:
1. Soak the seaweed
Soak the dried seaweed in clean water for 8–12 hours until it expands and softens. Change the soaking water several times to remove the sea smell.
2. Rinse thoroughly
Once the seaweed has expanded, rinse it well until completely clean. For a clearer jelly result, you can boil it briefly for about 5 minutes, then drain.
3. Blend until smooth
Put the softened seaweed into a blender, add 500 ml of water, and blend until it turns into a thick paste. The smoother the blend, the softer the jelly texture will be.
4. Cook and add sugar
Pour the blended seaweed into a pot. Add sugar and flavoring as desired. Cook over low heat while stirring continuously until it boils and slightly thickens (about 10–15 minutes).
5. Pour and chill
Pour the mixture into molds or a flat container. Let it cool to room temperature, then refrigerate for at least 1 hour until firm.
6. Cut and serve
Once firm, cut the jelly into pieces as you like. You can serve it directly or mix it with fruit ice, syrup, or yogurt.
Tips:
- For a chewier texture, reduce the amount of water during blending.
- Use clean, fully dried Eucheuma cottonii to achieve clearer jelly.
- Add a bit of lime or lemon juice for a naturally refreshing taste.
Conclusion:
Making jelly from Eucheuma cottonii seaweed is simple, healthy, and natural. It is rich in fiber and free from artificial additives. If you need high-quality dried cottonii seaweed, Neosantara Seaweed provides premium raw materials directly sourced from Indonesian seaweed farmers.
