How To Make Delicious Multi-colored Coconut Jam on Tet Holiday

Coconut jam is a jam made from young copra (coconut rice, made from 100% Ben Tre coconuts, is a jam loved by generations of Vietnamese people during each New Year to spring. In addition to the basic taste, , people also combine with other ingredients such as coffee, cocoa, Camellia leaves… to create coconut jam with different colors, contributing to making Tet more meaningful.

Young coconut jam

Raw coconut jam ingredients

– Young coconut : about 500 gr (note only the copra, do not choose too old or too young coconuts. Coconut cake is the most suitable type to make jam).

– White diameter: 250 – 300 gr

– Fresh milk: 250 ml

– Vanilla powder

How to make delicious young coconut jam

– Slice the copra into long fibers or the quick way to grate coconut to make jam is to use a hand-held coconut scraper with a handle. One tip for you is that you can cut in half or cut off a portion of the top of the copra, then use a circular scraper to be both nice and quick.

After that, you wash the grated coconut thoroughly and soak it in water for 12-14 hours to remove the coconut oil. Take out the coconut and wash it thoroughly to get rid of the coconut oil smell and let it dry.

– Mix the drained coconut with the sugar in a large pot, let the sugar dissolve and penetrate the coconut fiber (you can leave it overnight). The white coconut fiber is clear.

– Turn on high heat to heat the pan and when the pan is hot, add the copra, then adjust the heat to low, stir gently and evenly (avoid breaking the coconut fiber).

– Add fresh milk and vanilla flavor.

– Simmer until the milk dries up and the coconut fibers dry.

– Take out the coconut, wait for it to cool, dry it for a few hours and put it in a preservation jar.

Coconut jam/pomegranate seeds

Ingredients of coconut jam / pomegranate seeds

– Copra: 800 gr (how to choose coconut as above).

– White diameter: 400 gr.

– Pineapple leaves.

– Black coffee: 80 ml (add sugar depending on your taste).

– Passion fruit: 2 fruits.

– Fresh milk: 50 ml.

How to make coconut jam/pomegranate seeds

– Wash the coconut and cut it into small squares to eat. Then, wash the coconut several times with warm water until the coconut oil is clean (the water is no longer cloudy, the copra is white).

– Boil a pot of water, pour coconut into the ceiling for about 1-2 minutes, then pour the coconut into the basket to cool and drain.

– Divide the coconut evenly into 4 equal parts. The first part you put in fresh milk and 100 grams of sugar (or less depending on taste).

– Use a sieve to remove the seeds of passion fruit, keeping the juice. Mix passion fruit juice with 100 grams of sugar and 1 part of divided vinegar.

– Wash pandan leaves, cut into small pieces. Put in a blender with 80 ml of pureed water. Use a sieve to remove the residue, keeping 80 ml of pandan leaf juice. Mix 80 ml of pandan leaf juice with 100 grams of sugar and 200 grams of coconut.

Mix the remaining coconut with the black coffee and the remaining sugar.

– When the sugar dissolves and soaks into the coconut, you start to slug each type.

– When the sugar starts to glue, turn down the heat to low, stir well until the sugar crystallizes.

– Wait for the coconut jam to cool, dry for a few hours, then put in a jar to preserve and use gradually.

Wet coconut jam

Wet coconut jam ingredients

– Copra: 250 gr

– White diameter 125 gr

– Butter: 1/2 tbsp

– Vanilla

Instructions on how to make traditional wet coconut jam

– Coconut sliced ​​or grated into thin fibers.

– Put sugar and water in a pot, bring to a boil, lower the heat and cook until the sugar dissolves.

– Put the coconut rice in the sugar water, turn on the low heat and cook until the candy mixture is medium, about 5-10 minutes. (Note: If you like your coconut jam to have a thick paste, you can cook it a little shorter.)

Add butter and vanilla extract, stir until butter is completely melted. Turn off the stove, let cool.

– Put in the refrigerator or add ice to use. In addition, you can add wet coconut jam to ice cream or tea to eat together.

Video on how to make delicious and crispy coconut jam for Tet

How much jam can 1 coconut make?

If you make coconuts for sale, 1 coconut can usually make 300-400g of coconut jam.

Instructions for making coconut jam

To color beautiful coconut jam with natural ingredients, you use carrots, sticky leaves.

– Carrots, sticky leaves, washed, cut into small pieces, set aside for each type. Use a blender to puree each type separately to filter out the juice.

– Red amaranth, washed leaves separate for each type. Put a large cup of water in a pot to boil separately for each type and filter out the residue. If you don’t use red amaranth, use ripe gac instead. Squeeze the Gac fruit with about half a cup of wine to squeeze out the seeds, add a cup of water and filter out the juice.

– Divide the drained copra into 5 parts, put 4 parts into the prepared vegetable juice bowls and soak for about 4 hours for the coconut to infuse color. The rest is used to make coffee, you leave it as is.

– After about 4 hours, you drain off the water in the 4 parts that are soaking, leaving only a small cup of water of each color.

– When slug jam, you pour the color cup according to each corresponding coconut color and continue to cook. Cook and stir continuously until the water is dry, at this time the sugar thickens and the color permeates the coconut to create a beautiful color.

How to cure coconut jam is not dry

Many housewives often say that coconut jam is difficult to crystallize and cannot dry. So this is due to lack of sugar. Normally, when making coconut jam, the ratio is 500 – 600g of sugar: 1 kg of copra. If the sugar is less than this ratio, the coconut jam will be very hard to crystallize, difficult to dry again. If the jam does not crystallize because of a lack of sugar, the simplest thing is to add more sugar and continue.

8 tips for how to preserve coconut jam

– If you make your own coconut jam, after slug the jam, put it on a tray, let the jam cool down before taking it away. Storing the jam early before it cools will make the coconut jam watery. If dried for 1-2 hours, the jam will be white and more crispy.

– When storing, store coconut jam in a sealed jar or plastic bag. It is best to keep it in an airtight glass jar. Similarly with pumpkin jam and ginger jam you do the same.

When storing in a container, it is recommended to put a layer of sugar in it. Because this layer of sugar will be able to absorb moisture, the jam will keep for longer.

– Should use jam, you should also use a tray with a tight lid, display just enough to use, finish the post again, limit the humid air outside.

When eating, you should use skewers to avoid wetting the jam fibers, which are easy to water.

– Do not display jam where there is direct sunlight. The heating of the heat will melt the sugar and produce some substances that are harmful to health .

– Put the sugar in the pot, cook the sugar until it dissolves, then add the kumquat jam to the island, or pour the sugar water over, turn off the stove, let it cool. Then, put the jam in a jar with a tight lid or a plastic bag.

– Should keep jam in the refrigerator.

Today, with worries about food safety, hopefully with 3 quick and delicious coconut jam recipes that FOODVN guides, you can make your own jam at home during the upcoming Tet holiday. Good luck with your craft!