Coconut jam has been used since ancient times as a familiar delicacy to entertain guests during Tet holidays. The way to make coconut jam is quite simple but do you know how to preserve coconut jam for a long time, not watery but still fragrant?
If you are concerned about the issue of food in the market, you should try to learn how to make coconut jam at home. The way to make jam at home is usually safe but difficult to preserve and easily spoiled if you make the wrong recipe. You want to preserve coconut jam for a long time, not only must wrap coconut thoroughly after use but must be careful at both the preliminary stage of processing and making coconut jam.
You try to apply the secrets of making coconut jam below to help jam keep the delicious taste and fleshiness and use it for a long time.
1. How to prepare to quickly dry coconut jam
Please prepare the coconut by following the steps below to preserve coconut jam made both delicious and retain the flavor.
• Choosing coconut to make delicious jam: You should choose a coconut that is not too old nor too young so that the coconut pulp makes the jam not too dry or too soft to lose its appetite.
• Clean coconut oil: You scrape off the outside of the brown coconut shell and then put the coconut in a pot of water to squeeze the coconut to remove some oil and rinse under the tap 3-4 times. Coconut oil clinging to many will make the coconut jam perishable and lose its deliciousness.
• Cut coconut pieces of pomegranate seeds: You cut coconut into small cubes like pomegranate seeds to make the jam quickly dry and not easy to run like the long piece of coconut.
• Soak coconut in warm water: After cutting coconut, boil a pot of hot water and turn off the stove, put the cut coconut into the pot, cover for 10 minutes until the coconut dissolves the oil.
• Check the clarity of coconut: You wash coconut again to check the water of coconut. Washing water is not opaque coconut oil was clean.
2. How to soak the sugar in coconut so it won’t clump
The way coconut soaked with sugar decides quite a lot to the crystallization of the sugar as well as the deliciousness and fleshiness of jam. Coconut can be damaged if you put too little or too much sugar.
You should only use 400 – 500g of sugar with 1kg of copra not young, nor old. A little sugar can not crystallize to make coconut not dry, too much sugar will cause clumps and hardened jam, looks unsightly.
Here are some notes when soaking coconut with sugar to make coconut jam without lumps when finished the product:
• Wait for the coconut to drain: After washing the coconut oil, wait for the coconut to drain and add sugar to the coconut to dry it easier.
• Stir sugar with coconut: You should not slug the coconut as soon as you just put sugar into the coconut, use chopsticks to stir coconut to mix the sugar.
• Cook coconut water with sugar: After about 5 minutes soaking sugar, you put the coconut pot and sugar water on the stove with low heat for 10 minutes until the sugar dissolves completely, then turn off the stove and marinate the coconut for 6 hours. How to cook coconut water will help preserve coconut jam not broken during marinating coconut for a long time.
• Cover coconut carefully: When soaking coconuts, you need to cover up coconuts to avoid invasive insects damaging the finished product.
3. How to create color to damage coconut jam
Instead of using food coloring to make coconut jam, you can use natural ingredients to make jam. You can choose pink from beetroot, green from pineapple leaves, yellow from passion fruit, orange from carrot juice …
However, you can get damaged coconut if you do not have the note about how to color jam below:
• Do not mix food residue with coconut: You need to grind the colored ingredients and place them on a bucket and squeeze the filtered water through the rails.
You should not allow residue to mix with coconut because it will cause the coconut to change its taste and the ingredients that may be sticky may burn.
• Squeeze lemon juice and remove seeds: If you make a yellow coconut jam, squeeze only the juice and remove the seeds. If you grind the passion fruit along with the seed, the broken seed will create a glue that will cause the coconut jam to stick, unable to crystallize and dry.
• For natural color when slug coconut water gel: After the coconut slug heats up and the sugar is thickened, turn off the heat before adding colored ingredients to allow the coconut to absorb the color.
4. Coconut jam slug does not get watery
Jam slug is the most important step in how to make coconut jam without watering, so please note the following:
• Use non-stick pan: You should use a pan, non-stick pot, with a wide and thick bottom to prevent jam from sticking.
• Slugs in turn each batch of jam: You slug each color different coconut jam. Once a slug of coconut jam is finished, wash the pan and wipe it dry, then refresh the batch so that the flavors and colors of the jam are not mixed.
• Soup fire when slug coconut: Initially you should slug coconut in medium heat, when the sugar water boils, lower the lowest heat so that jam does not burn and sugar does not turn into caramel color.
• Always stir coconut jam: Always remember to stir the jam evenly, the hotter the jam, the more you must stir to crystallize sugar and coconut, split into pieces.
• Wash the pan when the sugar doesn’t crystallize: If your jam is broken by an unfertilized sugar sticking to the pan, rinse the sugar off, continue to soak the sugar and slug it again.
If during the cooking process, you see the sugar sticking to the pan and the coconut is still thick and not dried, you should turn off the heat and stir the coconut for 2 – 3 minutes. When the coconut cools, turn the heat on and then do so about 2-3 times until the sugar separates from the coconut and the coconut is dry again.
5. How to preserve coconut jam after making it
When the coconut is finished, pour the coconut jam into a basket with a small hole to remove sugar and dry the jam completely to prevent the jam from flowing and lose its taste.
You preserve coconut jam in the following ways:
• Drying coconut under high temperature: You can spread the jam evenly on the tray, squeeze the jam a few times and then put in the oven at a temperature of 100 ° C to dry coconut jam. You can also dry the jam in the sun for 1-2 hours or longer to jam and make beautiful color.
• Preserving jam in glass jars: You should store coconut jam in airtight, airtight glass jars and put in a thin layer of sugar. The sugar layer will have a hygroscopic function for jam to help preserve the jam longer.
• Do not mix coconut jam types: Please note not to mix coconut jam together to keep the original flavor of the dish.
If jam appears signs of water flow, do not rush to throw away the jam, but put in a pan and stir well then dry and continue using this delicious jam dish.
How to preserve coconut jam will help you keep the flavor of delicious jam, crunchy and not runny in a certain time. The benefits of coconut include digestive aid, energy boost, support for kidney failure, stomach pain … Start to make attractive coconut jam to Tet warm with family and loved ones Please.
Hoa Vu | HELLO BACSI
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Date Posted: January 19, 2020 | Last updated: January 16, 2020
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