COCONUT JAM
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.
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
Cook until the syrup reaches 220°F on a candy thermometer. Add:
- Freshly grated meat of 1 coconut, or 1 cup shredded unsweetened coconut
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.