INGREDIENTS:
- 1 can unsweetened coconut milk (Chaokoh brand)
- 1 1/4 cup sugar
- Pinch of salt
- 16 oz. frozen grated purple yam, thawed
- 1 tablespoon coconut oil
- (Optional) 1 tablespoon dark rum
HOW TO COOK:
- Using a rubber spatula, stir together the coconut milk, sugar, salt, and purple yam in a large saucepan over high heat.
- Bring everything to a boil, while stirring frequently. Reduce heat to medium, or medium-low, and continue to simmer and stir until the mixture thickens, being sure to scrape the bottom of the pot with the spatula to prevent scorching. If the mixture bubbles too much, reduce heat to low.
- Continue to simmer the mixture, stirring until it becomes the consistency of thick cake batter and begins to pull away from the sides of the pot, about 30 minutes total. Remove from heat.
- Stir in the coconut oil and continue to mix until the oil is completely incorporated into the jam. Stir in the rum as well until completely incorporated.
- Allow the mixture to cool slightly in the pan, then transfer the warm mixture to jars or containers. Store at room temperature for easier spreading. If storing in the refrigerator, allow jam to come to room temp before using so it is easier to spread.
SOURCE: burntlumpiablog.com
