1 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)
1 teaspoon lemon juice or white vinegar
Pinch salt
2 cups grated carrots
Method
Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.
Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)
Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.
Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
