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 hours4 cups coconut milk 2/3 cup glucose1/2 cup brown sugar1 cup panutsa, crushed and chopped1  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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