April 11, 2016

April 11, 2016

April 10, 2016

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April 11, 2016


2 cups coconut cream

1 cup Masarang Forest Sugar

  1. In a non-stick sauce pan over medium heat, combine coconut cream and Masarang Forest Sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.

  2. When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until mixture darkens and thickens. To check for doneness, drop a teaspoonful into a bowl of cold water. If the mixture forms a soft ball in the cold water but flattens when removed, it is ready.

  3. Transfer jam into clean jars while piping hot and seal completely.












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