RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Preserve: Coconut Jam - pareve
This is taken from an article in the Jewish Week, NY; a review of “The New York Times Passover Cookbook” (William Morrow, 328 pp., $25), "more than 200 holiday dishes from top chefs and writers like Mimi Sheraton, Wolfgang Puck, Molly O'Neill and Claudia Roden." Ruth COCONUT JAM ~~~~~~~~~~~ 1 pound flaked unsweetened coconut 2 tablespoons orange-blossom water or rosewater (at gourmet and Middle East markets) 2 cups sugar 1 tablespoon fresh lemon juice 2 cup unsalted pistachios 2 cup blanched almonds, chopped Sprinkle coconut with flower water and 4 cup water, fluffing as you do so. Cover and leave overnight. In saucepan combine sugar, lemon juice and 2 cup water. Simmer about 5 minutes, stirring constantly, to thicken. Add soaked coconut and slowly bring to a boil again, stirring constantly. Remove from heat as soon as it boils or it will harden and yellow. Let cool. Mix in nuts and pour into glass bowl. Serve the following day or refrigerate in tightly sealed sterilized jar.
