Image: Ngoc Minh Ngo
Spread it on toast and top with orange slices.
- 1 1/4-oz can full-fat coconut milk
- 1 cup coconut sugar
- 5 large egg yolks
1 Combine the coconut milk and sugar in a bain-marie set over medium-low heat. Cook until the sugar dissolves and the mixture feels hot when dabbed onto your inner wrist, about 5 to 6 minutes.
2 Meanwhile, lightly whisk the egg yolks in a medium bowl. While whisking constantly, slowly pour about 1 cup of the hot milk mixture into the egg yolks, then slowly whisk the warm egg yolk mixture back into the remaining hot milk. Continue cooking over low heat for about 45 minutes, whisking continuously to prevent the mixture from curdling. When the coconut jam has thickened to a pudding-like consistency and reduced by about one-third, strain it through a fine-mesh sieve into clean airtight jars. Seal the jars and place them in the refrigerator for 3 to 4 hours to set. The jam will keep for up to 1 week in the refrigerator.
Makes: 1 1/2 cups
THE SET TEST
Place a clean, thin plate in the freezer at least 10 minutes before you’re ready to test your jam. When you are near the end of the suggested cooking time, remove the jam from the heat and place a small dollop onto the cold plate. Return the plate to the freezer for 2 to 3 minutes. Test for a set by gently nudging your fingertip into the dollop of jam. If a wrinkled skin has formed or your finger mark remains, your jam has reached the setting point. If the jam pools into a runny liquid, this is an indication that it is not ready and needs more cooking time.
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Excerpted from Toast & Jam by Sarah Owens. Recipes Copyright © 2017 Sarah Owens, Photography copyright © 2017 Ngoc Minh Ngo. Excerpted by permission of Roost Books, Colorado. All rights reserved.