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Preparation
30 minutes
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Processing
30 minutes
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Difficulty
Easy
Young coconut jam is an extremely delicious dish that many people love because it is very chewy, fragrant, and softer than regular coconut jam. Let’s join cooking with TasteVN to make this jam right away and treat the family during these Tet holidays.
Ingredients for Young Coconut Jam For 4 people
Young coconut 700 gr Sugar 350 gr Lemon 1/2 fruit Vanilla 1 tube Salt 1/2 teaspoon
Tools for implementation
How to choose young coconuts for making jam
- To choose good young coconuts, you should select those with soft flesh, a bright white color, and you can tell by pressing the flesh with your fingernail.
- If possible, check if the flesh has coconut milk with a creamy taste; if it does, this means the coconut is still young and the flesh is soft and full of milk.
- Additionally, you can identify young coconuts by easily removing the brown outer skin of the flesh with your fingernail.
How to Prepare Young Coconut Jam
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Prepare Young Coconut
For the young coconut you purchased, scrape off the brown outer layer, then wash it thoroughly. After that, cut the coconut into vertical pieces about 0.6cm thick. Once cut, rinse it again with water about 2 – 3 times to ensure cleanliness.
Next, squeeze half a lemon onto the coconut and wash it with water. This will help the coconut to be whiter and reduce some of the coconut oil.
Finally, place the coconut into boiling water and soak for about 3 minutes to completely remove the coconut oil. Then, transfer it to a basket to drain.
Tip: Since young coconut jam will be chewier than regular jam, you should cut it thicker to achieve that chewy, fragrant texture!
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Cook the jam
You put the coconut into a pan and cook the coconut over high heat. Once you see the syrup boiling, reduce the heat to medium and continue cooking.
As the syrup gradually reduces, you should also lower the heat. When the syrup is almost gone, add vanilla to create a fragrant smell for the coconut jam. Continue cooking the coconut until the syrup dries up and forms a powdery coating on the coconut.
Tip: While cooking the coconut jam, you should stir continuously to avoid burning it. Additionally, if you want to preserve the jam for a longer time, you should sun-dry it for about 30 minutes.
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Finished product
When completed, you will have a very fragrant, chewy, and delicious young coconut jam. When you eat it, you will feel the crunchy coconut with just the right amount of sweetness.
Tips for preserving coconut jam to keep it lasting and delicious
- After making the jam, you need to spread it out on a tray and let it cool completely before storing it. This step is quite simple; however, if you’re a bit impatient, storing the jam too early before it cools will cause the coconut jam to release water and lose its delicious flavor.
- Store coconut jam in zipper bags or glass jars that are airtight. When storing in a jar, it’s advisable to add a layer of sugar inside. The layer of sugar will absorb moisture from the jam, helping to preserve it longer.
- When using the jam, only take out a sufficient amount, avoiding taking out too much to limit the portion of jam exposed to the outside humid air, which makes the jam more likely to run.
- Do not display the jam in direct sunlight. The heat will cause the sugar to melt.
- If storing the jam in the refrigerator, try to limit taking the jam out, or take it out carefully, avoiding bringing the whole jar (bag) of jam outside. This prevents exposure to the external environment, which can easily cause it to release water due to temperature differences, making the jam lose its delicious flavor.
- Homemade coconut jam does not use preservatives, so it’s best to store and use it within a maximum of 1 month to achieve the best quality.
- Note that you should not use the jam if there are changes in color or if it has an unpleasant odor.
Above is a shared article on how to make young coconut jam that is chewy, fragrant, and attractive. What are you waiting for? Let’s get into the kitchen and make it right away. Wishing you success!
