EntrePinoys Atbp.

1. High Fat Coco Jam Recipe 1

Ingredients:

• grated coconut
• brown sugar
• glucose (corn syrup)

Utensils:

• expeller or press
• stainless steel cooking vessel
• stainless steel spoon or ladle
• stove

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

1. Mix grated coconut with water in the proportion of 1 part grated coconut to 1/2 part water.
2. Extract milk using an expeller or press.
3. Mix ‘sapal’ with water (1 part ‘sapal’ to 1/2 part water).
4. Collect coconut milk extracts.
5. Boil extracts slowly until soft curds and oily streaks appear on top of the boiling milk.
6. Add brown sugar (2 parts: 5 parts boiled milk) and boil for another 20 minutes.
7. Pour in glucose (1/2 the amount of sugar used) and continue boiling until done over low fire, stirring frequently to prevent burning. End point is reached when a drop of the cooked materials in cold water forms a soft ball.
8. Cool and pour in sterilized containers and seal completely. Cool and label.

1. High Fat Coco Jam (Matamis na Bao) Recipe 2

Ingredients: Pure coconut milk and “panucha” or brown sugar

Packaging Material: Sterilized glass jars with new PVC caps

Utensils:

• expeller or press
• stainless steel cooking vessel
• stainless steel spoon or ladle
• stove

Procedure:

1. Dissolve ‘panucha’ or brown sugar into the milk and boil.
2. Strain the mixture and boil again until thick.
3. Pour into sterilized containers and seal completely.

3. Low Fat Coco Jam (Matamis na Bao)

Ingredients:

• 20 kg coconut skim milk
• 3 ¾ kg brown sugar
• 1 ¼ kg glucose
• citric acid (.025% by wt. of formulation)

Utensils:

• expeller or press
• centrifuge (separator)
• blender or colloid mill
• stainless steel cooking vessel
• stainless steel spoon or ladle
• refractometer

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

1. Extract coconut milk as described under coco jam recipe 1 (steps 1-4).
2. Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
3. Add the sugar and stir well.
4. Pour in the glucose.
5. Mix well and boil mixture for 20 minutes.
6. Blend or pass the mixture through a colloid mill or homogenizer at 1000 to 1500 psi.
7. Strain thru a nylon mesh.
8. Boil again.
9. When almost done, add the citric acid previously dissolved in a small amount of skim milk.
10. Continue boiling to an end point of 75 to 76% total soluble solid content. Use the refractometer to determine the end point. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
11. Pour hot mixture in sterilized container. Cool and label.

source: mis.dost.gov.ph, photo from thenomadgourmand.blogspot.com