Coconut jam

Two ingredients and two hours, and the only skill is not walking away near the end.

Vegan.

Ingredients

• 1.2 litres coconut milk
• 400 g muscovado sugar
• 1 pinch salt

Method

1. TWO INGREDIENTS. Everything about this is the reduction, and it cannot be hurried -- a high heat splits the coconut milk into oil and curds before any thickening happens.
2. Put everything in a wide, heavy pan and stir until the sugar dissolves.
3. Simmer over a LOW heat, uncovered, stirring every few minutes. For the first hour it will seem to do nothing.
4. At about 90 minutes it darkens and starts to thicken noticeably.
5. THE LAST TEN MINUTES NEED CONSTANT STIRRING and full attention. It goes from thick to caught-on-the-bottom very quickly, and burnt coconut jam tastes of nothing else.
6. It is ready when a spoon drawn across the base leaves a channel that fills in slowly. It thickens again as it cools, so stop slightly before you think.
7. Into warm sterilised jars. It keeps a month in the fridge.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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