Homemade Coconut Jam

Several months ago, I bought from a Filipino grocery store a jar of the best [IMHO] coconut jam. The label says it's from Quezon province. The jam is very dark and thick but surprisingly not very sweet. It's too far to drive to the store and the Filipino online store has sold out.

I tried making my own using a piece of panocha and Pakistani gur. The jam came out very sweet for my taste but still very good. This time I added just 1 piece of panocha to a can each of coconut milk and coconut cream. I cooked it on low simmer to 225°F until thick but still spreadable. The jam came out very dark just like the one from Quezon and has the right amount of sweetness. Most important, it has the delicious unique panocha flavor. Very good with hot brioche roll or pandesal.

Coconut Jam
1 can coconut milk
1 can coconut cream
1 piece panocha
a pinch of salt, optional

• In a heavy bottomed stainless steel pan, pour the very thin part of coconut milk and set aside the thicker portion.
• Add the panocha, turn heat to low, and let simmer until panocha is completely dissolved.
• Add the remaining milk and the coconut cream. 
• Place a candy thermometer on the side of the pan. Simmer jam on low heat, uncovered, until candy thermometer reaches 225°F. The oil will rise to the top.
• Turn heat off and let cool for 5 minutes. Stir with rubber spatula until oil is absorbed completely and mixture is smooth.
• Spoon into jars. Makes about 16 ounces.