Sunday, August 12, 2007

Coconut Jam - Style 3

Coco Jam Recipe - Style 3 Low-Fat


20 kg coconut skim milk
3 ¾ kg brown sugar
1 ¼ kg glucose
citric acid (.025% by wt. of formulation)

expeller or press
centrifuge (separator)
blender or colloid mill
stainless steel cooking vessel
stainless steel spoon or ladle
Packaging Material: Sterilized glass jars with new PVC caps


Prepare the skim milk as described in Coco Honey (steps 1 & 2).
Add the sugar and stir well.
Pour in the glucose.
Mix well and boil mixture for 20 minutes.
Blend or pass the mixture through a colloid mill or homogenizer at 1000 to 1500 psi.
Strain thru a nylon mesh.
Boil again.
When almost done, add the citric acid previously dissolved in a small amount of skim milk.
Continue boiling to an end point of 75 to 76% total soluble solid content. Use the refractometer to determine the end point. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
Pour hot mixture in sterilized container. Cool and label.

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