Coco Jam

Pair this sweet, sticky jam with pandesal, monay, suman, crackers, or even a banana for a yummy combo. But make sure you’re ready to stir, stir, stir!

Yield 5 to 5 1/2 cups 
Prep Time 10 minutes 
Cooking Time 2 1/2 to 3 hours

4 cups coconut milk
2/3 cup glucose
1/2 cup brown sugar
1 cup panutsa, crushed and chopped

1  Put coconut milk and glucose in a saucepan. Bring to a boil, mixing continuously.

2  Add brown sugar and panutsa when mixture boils. Reduce heat and stir until mixture becomes thick. Turn off heat and let cool.

3  When completely cooled, transfer into sterilized airtight jars.

Thickening tip  Coco jam becomes thicker as it cools—be careful not to overcook it.

Photography by At Maculangan | Styling  by Elaine P. Lim | Props from Rustan’s Department Store