Coconut jam, a beloved sweet treat in many cultures, offers a delightful balance of creamy coconut flavor and subtly sweet taste. Its versatility shines through in its use as a spread on bread, a filling for pastries, or even a delicious topping for pancakes. This simple yet incredibly flavorful jam is surprisingly easy to make at home, allowing you to control the sweetness and ensure the freshest ingredients are used. Forget the store-bought versions laden with preservatives; this recipe provides a healthier and more satisfying alternative.
This easy-to-follow coconut jam recipe is perfect for both novice and experienced cooks, requiring minimal ingredients and equipment. From preparing the coconut to achieving the perfect consistency, we’ll guide you through each step. Let's dive into the detailed, step-by-step process and create a batch of this irresistible coconut jam together.
Tools Needed
- Double-edged knife
- Basin
- Pot
- Ice water
- Basket
Ingredients
- Young coconuts
- Sugar: 800 grams (for 2kg of coconut)
- Salt: 1 teaspoon
- Lemon: ½
Step-by-Step Instructions
Step 1. Prepare the Coconut
- Choose young coconuts. Peel off the outer skin using a double-edged knife.
- Prepare a basin of clean water, add salt and lemon juice. Shake to dissolve.
- Slice the coconut into long fibers. Don't slice too thinly.
- Soak the sliced coconut in the salty lemon water for 30 minutes. Wash thoroughly until the water runs clear.
- Drain the coconut in a basket.
- Blanch the coconut in boiling water for 5-15 minutes (depending on hardness).
- Soak the blanched coconut in ice water for about an hour to remove excess oil.
- Wash the coconut again and drain.
Step 2. Sweeten and Rest
- For 2kg coconut, use 800g sugar. Layer for 8-12 hours until the sugar dissolves.
Step 3. Cook the Jam
- Cook the mixture in a pan over high heat until it boils, then reduce heat to low. Stir constantly to prevent burning.
Step 4. Crystallize the Sugar
- Continue stirring until the sugar is completely dry and crystallizes.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Choose coconuts that are neither too old nor too young for the best flavor.
- Stir constantly during cooking to prevent burning and ensure even crystallization.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of fresh coconut?
Yes, you can! Use full-fat canned coconut milk, but be aware that the texture might be slightly different than using fresh coconut. You may need to adjust the cooking time to achieve the desired consistency.
2. How long will the coconut jam last?
Properly stored in an airtight container in the refrigerator, your homemade coconut jam should last for about 1-2 weeks. For longer storage, you can freeze it for up to 3 months.
Enjoy your homemade coconut jam! This sweet treat is perfect for sharing with loved ones during Tet or any time of year. Now go ahead and spread some joy (and deliciousness) with this simple and rewarding recipe.