Coconut Jam
10m prep 50m cook 1h 0m ready
About 4 ½ cups This thick “jam” is good over rice pudding. Turn it into a sauce by combining it with a puree of tart fruit such as guava.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 cups water
- 3 cups sugar
- ½ cup light corn syrup
- Freshly grated meat of 1 coconut, or 1 cup shredded unsweetened coconut
Let's Cook
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Step 1.
Combine in a large saucepan and bring to a simmer over medium heat, stirring until the sugar is dissolved: 4 cups water; 3 cups sugar; ½ cup light corn syrup
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Step 2.
Cook until the syrup reaches 220°F on a candy thermometer. Add: Freshly grated meat of 1 coconut, or 1 cup shredded unsweetened coconut
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Step 3.
Cook slowly until the mixture thickens and again reaches 220°F, about 40 minutes. Cool completely and pack into airtight containers. Refrigerate for 1 month or freeze for up to 3 months.
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