Caribbean Coconut Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large coconut, or 2 small ones
- 200 g fructose
- 1 vanilla pod, scraped out
- 1 lime (s), (the juice and zest)
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch nutmeg, grated
- 1 shot rum
Print Recipe
Pin Recipe Instructions
- Beat the coconut and remove the coconut flesh. Remove the thin brown skin with a vegetable peeler. Puree the coconut meat in a blender.
- Bring the coconut puree to the boil with 50 cl water, the split vanilla pod, sugar, the grated lemon peel, cinnamon and nutmeg.
- Let it boil for about 30 minutes, then add the rum and then fill it into sterile twist-off glasses.
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