How to Make Coco Jam – Low Fat


  • 20 kg coconut skim milk
  • 3 ¾ kg brown sugar
  • 1 ¼ kg glucose
  • citric acid (.025% by wt. of formulation)


  • expeller or press
  • centrifuge (separator)
  • blender or colloid mill
  • stainless steel cooking vessel
  • stainless steel spoon or ladle
  • refractometer

Packaging Material: Sterilized glass jars with new PVC caps


  1. Extract coconut milk as described under coco jam recipe 1 (steps 1-4).
  2. Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
  3. Add the sugar and stir well.
  4. Pour in the glucose.
  5. Mix well and boil mixture for 20 minutes.
  6. Blend or pass the mixture through a colloid mill or homogenizer at 1000 to 1500 psi.
  7. Strain thru a nylon mesh.
  8. Boil again.
  9. When almost done, add the citric acid previously dissolved in a small amount of skim milk.
  10. Continue boiling to an end point of 75 to 76% total soluble solid content. Use the refractometer to determine the end point. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
  11. Pour hot mixture in sterilized container. Cool and label.

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