Raspberry Coconut Jam

Raspberry Coconut Jam is a beautifully simple classic raspberry jam, made all the better with lashings of coconut.

Prep Time10

Cook Time20

Total Time30

Course: Condiment

Cuisine: British

Servings: 200ml jars

Calories: 471kcal

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.