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Raspberry Coconut Jam is a beautifully simple classic raspberry jam, made all the better with lashings of coconut.
Of all the jams surely raspberry jam is the most superior? Well it’s certainly the jam that the Women’s Institute deem the only appropriate jam for an approved WI Victoria Sponge so that certainly tells us something. Here I’ve amped up a very easy raspberry jam by marrying it with coconut, a love story for our times and it's no exaggeration to say that this Raspberry and Coconut Jam is taking over my life at the moment.
Last month we travelled up to Scotland for a wedding and made a mini-holiday of it. It’s a bit on an effort to go anywhere with a baby so we got quite cosy in Fife, staying at the gorgeous Cairnie Fruit Farm which not only has a maize maze (!!!) but they also bottle their own jam with fruit freshly plucked from the vine. On our arrival they left us a delicious pot of their raspberry jam with fresh scones. It was like I suddenly discovered raspberry jam again, I had forgotten just how utterly vibrant and exciting it is.
How to Make Easy Raspberry Jam
The secret to an easy raspberry jam is to use equal parts fruit and jam sugar. To be honest once you have that little bit of info in your back pocket you can pretty much make any jam. Raspberries don’t have much natural pectin, the special stuff present in most fruit which helps a jam achieve its setting point. You could pair the raspberries with another fruit like apples which are high in pectin, also a good method of making your raspberry jam go further, but if you are after a clean raspberry taste then jam sugar is your best friend as it has pectin built in. I also included the juice of a lemon not only for more pectin to ensure an easy set but also to encourage the piquancy of our raspberry flavour.
Now this wouldn’t be much of a love story without a leading man and for that part I have cast the superstar coconut. He is everything a raspberry could wish for, this jam is truly a romance for the ages. The two flavours are just meant to be together and that’s that.
My favourite way to incorporate a certain flavour into anything is to include two different dimensions of the same ingredient, so here I don’t just use coconut cream or desiccated coconut but a combination of both. The desiccated coconut is steeped in the heated coconut cream to soften it up and then this delicious coconut mixture is added at the beginning of the jam process. It couldn’t be easier.
Omit the Coconut
If you don’t like coconut then you can simply use the method outlined below for the raspberry jam and omit the coconut but why would you??? It’s true love!
If you would like more jam recipes then why not try:
Blackberry Lime Jam
Strawberry Redcurrant Jam
Pear and Cobnut Jam
If you make this Raspberry Coconut Jam then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Raspberry Coconut Jam
- 1 kg raspberries
- 1 kg jam sugar
- Juice of 1 lemon
- 200 ml coconut cream
- 50 g desiccated coconut
- Place your raspberries, jam sugar and lemon juice in a large bowl and stir well. Leave to macerate together for at least a couple of hours.
- Pour the coconut cream into a saucepan and stir in the desiccated coconut. Bring to the boil then turn off the heat and let stand for a couple of hours.
- Stir the raspberries, sugar, lemon juice and coconut mixture together in a large preserving pan then bring to a rolling boil.
- Boil the mixture hard for about 5 minutes. Once the jam reaches 104°C or passes the saucer wrinkle test (see note below) then decant into sterilised jars.
- Leave the jam to cool before labelling.
- If you can’t find coconut cream you can extract the cream from a tin of coconut milk. Place a 400g tin of coconut milk in the fridge for a day or so, whereupon the coconut cream will harden and separate itself from the coconut water. When you open the tin you should be able to just scoop out the cream leaving the water behind. There should be about 200g of cream in a 400g tin.
- I often do steps 1 and 2 last thing in the evening and place both the macerating raspberries and the steeping coconut in the fridge (in separate containers) and then begin my jam first thing the next day.
- The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.
- To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
- The jam can be stored in a cool dark place for about 12 months.