How to Make Coco Jam

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.

source: mis.dost.gov.ph, photo from

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