Cherry Coconut Jam

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Jam goes anytime! For breakfast at teatime – with bread, homemade baguette or scones, or for example in our easy jam bundt cake.

When I stoned our self-picked cherries, I thought coconuts and cherries should go well together.

So I tried out and found it very good! 🙂 So here is the recipe!

Cherry Coconut Jam
  • 1 kg cherries
  • 500 g jam sugar 2:1
  • 400 ml coconut milk, canned
  • juice of a lemon
  • dash of coconut liqueur
  1. Pit cherries.

  2. Add cherries, jam sugar and lemon juice in a big pot and mix.

  3. Boil for about 10 minutes until soft. Stirring occasionally.

  4. Rinse jars with boiling-hot water.

  5. Blend cherries with a hand blender.

  6. Add coconut liqueur and bring to boil once more.

  7. If there is a foam on top, skim off.

  8. Fill in prepared jars and close immediately.

  • The pot has to be big, because the boiling jam will rise and boil over.
  • Jars have to be very clean. I place the jars in the sink and pour boiling water over.
  • I pour the hot jam in a 1-litre jug, it’s then easier and cleaner to fill in the jars.
  • Careful! The jam is really hot!

Maggi & Family

I used this stoner utensil for the cherries. Works very well! Basically it doesn’t matter which utensil you use, you will always have a mess. With this handset, you can be sure that you have no stones in the cherries. (Afiliate Link)
Works well with olives too!

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Trackbacks & Pingbacks

  1. […] We had lots of cherries this season, we made a crumble cake with cherries and marzipan, not to forget our cherry coconut jam. […]

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