Coconut Jam

Coconut Jam

I discovered a recipe recently that is soo very addicting, so amazingly wonderful, that I really must share it with you. I’d attach a picture, but my family finished off two bottles faster than a container of nutella 😉

Coconut Jam Recipe
Makes 2 small bottles (about 8 ounces)

1 15 oz can Chakoah brand coconut milk
1/2 cup dark brown sugar
pinch of salt

Bring the coconut milk, muscovado sugar, and salt to boil. Use a saucepan and medium heat. Stir frequently. Once the mixture has come to a boil, lower the heat to medium-low heat. Continue stirring frequently.

The color will change to dark brown, the color of a milk chocolate fondue or a dulce de leche caramel sauce. It takes around 20 minutes of boiling and stirring.

Test for doneness by putting the mixture on a plate and checking its viscosity. If it is the consistency of pancake syrup or corn syrup, it’s done.

Pour the boiling hot mixture into sterilized jars and seal. The mixture keeps for two weeks in the fridge.

Eat on toast, it’s awesome 🙂

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