Recipe Highlight | Coconut Jam
i thought it might be fun to start highlighting recipes that i come across in magazines. sometimes with this blog i find my self stuck in a rut for content, so this is my quick fix when the rut strikes.
my first feature is a delicious one, coconut jam.
i'm currently on the cherry jam train at the moment since returning from my trip to the okanagan last month. it tastes good on literally everything. everything, everything.
to be honest, i've never thought that jam could be anything other than fruit based, turns out i was wrong, which is something that happens more often than i'd like to admit.
who would have thought that with three simple ingredients, two of which are coconut based you could make a sinfully sweet coconut variety. not this girl.
1 14-oz can full-fat coconut milk
1 cup of coconut sugar
5 large egg yolks
combine the coconut milk and sugar in a bain-marie set over medium-low heat. cook until the sugar dissolves and the mixture feels hot when dabbed onto your inner wrist, about 5 to 6 minutes.
meanwhile, lightly whisk the egg yolks in a medium bowl. while whisking constantly, slowly pour about 1 cup of the hot milk mixture into the egg yolks, then slowly whisk the warm egg mixture back into the remaining hot milk. continue cooking over low heat for about 45 minutes, whisking continuously to prevent the mixture from curdling. when the coconut jam has thickened to a pudding-like consistency and reduced by about one-third, strain it through a fine-mesh sieve into clean airtight jars. seal the jars and place them in the refrigerator for 3 to 4 hours to set. the jam will keep for up to 1 week in the refrigerator.
makes 1 3/4 cups
recipe & image courtesy: style at home - September 2017