20 grams agar-agar
4 1/2 cups water
1 can 12-ounces evaporated low-fat 2% milk
1 can 14-ounces sweetened condensed milk
¼ cup white sugar
1 to 2 teaspoons lemon extract
1 can 20-ounces sliced pineapple in syrup, drained
Pour water in a clean pot. Tear apart the agar-agar and soak in the pot of water for at least 30 minutes. Then boil and simmer covered over medium low heat until agar-agar melts completely, stirring occasionally. Add evaporated milk, condensed milk, sugar, then stir to blend thoroughly. Continue cooking and stirring for 3 minutes over low heat. Add lemon extract. Stir. Turn off the heat and remove pot from the heat. Let to rest for 3 minutes. Prepare the jello mold container or shallow bowl and put in the drained sliced pineapples. Pour into the container or bowl the agar-agar mixture. Cool in the refrigerator until jello hardens. Serve and enjoy.