Egyptian Coconut Jam Recipe

Coconut Jam
It is said that Sephardic Jews living in Egypt authored this delectable jam recipe. Made traditionally for the Jewish New Year, Jewish families offered this jam to their Coptic and Muslim neighbors.

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  • Type
  • Vegetarian
  • Level
  • Easy
  • Prep Time
  • 45 Minutes
  • Total Time
  • 10 Hours
  • Yield
  • 20 Servings
Tools You Will Need:
1 bowl
1 small sauce pan
1 tsp
1 tbsp
1 measuring cup
Container big enough to hold 3 cups
8 oz unsweetened coconut flakes
2 tbsp orange-blossom water
10 tbsp cold water
1 cup sugar
2 tbsp lemon juice
ΒΌ cup pistachio nuts or blanched almonds, choppeda
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1. Place the coconut in a bowl, sprinkle with orange-blossom water and 4 tbsp regular cold water using just enough to so that the coconut is moist. Fluff it up using clean hands.

2. Leave the bowl out overnight so that the coconut will absorb all of the moisture and swell.

3. In a small saucepan add 6 tbsp of cold water, sugar, and lemon juice. Bring the mixture to a  boil and then simmer for only a few minutes. You want the mixture to become the consistency of syrup.

4. Add the coconut to the syrup, bring back to a boil stirring constantly.

5. As soon as it comes to a boil, remove from heat immediately.

6. Cool and mix in the nuts.

7. Place in a container and refrigerate where it will last for several weeks.

8. If preserving, pour into clean sterile glass jar, seal immediately and follow proper procedures for canning.
Best Served With: Egyptian Sweet Rolls

See More: Jam Recipes   Egyptian Recipes

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