Coco Jam

Pair this sweet, sticky jam with pandesal, monay, suman, crackers, or even a banana for a yummy combo.


September 2009 | By Jun Jun de Guzman
Coco Jam
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at a glance

Main Ingredient

Fruit

Type

Sauces, Spreads and Dips

Preparation Time

00:00:00


Date Published

September 2009

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.

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




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