Apricot jam with coconut is a deliciously tropical and sweet preserve that combines the bright, fruity flavor of apricots with the rich, nutty taste of coconut. It's perfect for spreading on toast, adding to desserts, or even as a filling for pastries. Here’s a recipe to guide you:
Apricot Jam with Coconut
Ingredients:
- 4 cups ripe apricots, pitted and chopped (about 2 pounds of apricots)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 cup shredded or flaked coconut (unsweetened or sweetened, based on your preference)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Apricots: Wash, pit, and chop the apricots into small pieces. You should have about 4 cups of chopped apricots.
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Cook the Apricots: In a large pot, combine the chopped apricots and lemon juice. Cook over medium heat, stirring occasionally, until the apricots break down and become soft, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar and Coconut: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, then stir in the shredded or flaked coconut. Continue boiling for an additional 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This apricot jam with coconut brings a delightful tropical flavor to your jam collection. The coconut adds a nice texture and depth, complementing the apricots beautifully. Enjoy it as a sweet treat or as part of your favorite recipes!
