How to Make Coconut Jam

 Link: How to make coconut jam - YouTube

Coconut jam, also known as "Kaya" in some Southeast Asian countries, is a delicious spread made from coconut milk, sugar, and eggs. It's perfect for spreading on toast, adding to desserts, or enjoying by the spoonful. Here's a detailed guide on how to make coconut jam:

Ingredients:

• 400 ml of coco
• 200 grams sugar (palm sugar is preferred, but white or brown sugar can also be used
• 4 large eggs
• 1-2 pandan leaves (optional, for flavor)
• A pinch of salt

Equipment:

• Mixing bowls
• Whisk
• Saucepan
• Wooden spoon or spatula
• Sieve or fine mesh strainer
• Glass jars for storing the jam

Instructions:

1. Prepare the Ingredients:

   • If using fresh coconut milk, extract it from grated coconut flesh by adding a little warm water and squeezing the milk out through a cheesecloth.
   • Break the eggs into a bowl and beat them lightly until well mixed.

2. Mix the Ingredients:

   • In a saucepan, combine the coconut milk and sugar. Stir over low heat until the sugar is fully dissolved.
   • Add the beaten eggs to the coconut milk mixture, stirring constantly to avoid curdling.
   • If using pandan leaves, tie them into a knot and add to the mixture for a fragrant aroma. You can remove them later.

3. Cook the Jam:

   • Place the saucepan on the stove over low heat. Cook the mixture slowly, stirring continuously to prevent it from sticking to the bottom of the pan and to avoid forming lumps.
   • Continue to cook and stir for about 30-45 minutes, or until the mixture thickens to a spreadable consistency. The jam should coat the back of your spoon or spatula when it's ready.

4. Strain the Jam:

   • Once the jam has thickened, remove the pandan leaves if you used them.
   • Pour the hot jam through a sieve or fine mesh strainer into a clean bowl to remove any lumps and ensure a smooth texture.

5. Cool and Store:

   • Allow the coconut jam to cool slightly before transferring it to sterilized glass jars.
   • Seal the jars tightly and let them cool completely before storing in the refrigerator.

Tips for Best Results:

• Consistency: The jam will thicken further as it cools. If it seems too thick while cooking, you can add a little more coconut milk to reach the desired consistency.
• Flavor Variations: For a different flavor profile, try adding a few drops of vanilla extract or a pinch of cinnamon.
• Storage: Coconut jam can be stored in the refrigerator for up to 2-3 weeks. Always use a clean spoon to scoop out the jam to prevent contamination.

Serving Suggestions:

• Spread coconut jam on toast or bread for a delicious breakfast or snack.
• Use it as a filling for pastries or cakes.
• Add a spoonful to your morning oatmeal or yogurt for a tropical twist.

Enjoy your homemade coconut jam!