Creamy Coconut Orange Jam in the making
Creamy Coconut Orange Jam in the making
Creamy Coconut Orange Jam in the making
Creamy Coconut Orange Jam in the making
This Creamy Coconut Orange Jam was a perfect way to use up some awesome pantry staples I had and the last of our orange puree from our Colombian Puree project (see more about that here). Check out the recipe below for an amazing spread for breads, cookies, desserts (like this Orange Apple Crumble) and more!
Creamy Coconut Orange Jam
Ingredients
- ½ quart Orange purée Could also use orange juice here too.
- 8 floz Unsweetened coconut cream One can
- ⅔ cup Sugar
- 1 Lemon, juiced
- ½ package Sweetened coconut flakes
- 1 tsp Fruit Pectin
Instructions
- Place all ingredients (except the pectin) in a medium saucepan over medium high heat, stirring to combine.
- Stirring occasionally, bring mixture to a boil, approximately 3-5 minutes.
- Turn down to low and simmer for approzimately 30 minutes.
- At the very end, add 1 teaspoon of pectin to the mixture and stir constantly for one minute. Remove the jam from the heat and turn the stove off.
- Boil water and pour it into mason jars to prevent cracking when adding the jam. Pour out water and pour the jam into the jars carefully with a funnel until about 1/4 inch of space is left, covering tightly with lids. This turns into the consistency of a thick jam once completed.
Notes
- *If making jam to preserve fruit and not for immediate use, prepare water-bath canner, jars, and lids according to the manufacturer’s instructions.
