A classic raspberry jam, made all the better with lashings of coconut.
Juice of 1 lemon
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 or until the jam has reached setting point (about 104.5°C).
Decant the jam into sterilised jars and leave to cool. The jam can be stored in a cool dark place for about 12 months.
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.