How to Make Coconut Jam More Natural Colors without Color

Currently, there are a lot of women who choose to make delicious and cheap fruit jams, ensuring food hygiene and safety and bringing Tet atmosphere to the family. This article explains the key facts and context behind coconut jam.

Tet holiday is coming, now you can start making delicious jams, easy to make with close and easy-to-find ingredients.

Colorful coconut jam is quite easy to make jam, eye-catching colors are made from natural ingredients that do not adversely affect health, so many women choose to do it.

Please refer to some items on Tet:

I. Raw materials for making iridescent coconut jam.

• 1kg copra
• 500g white sugar
• 150g sticky leaves
• 150g purple leaf (or replace with purple cabbage)
• 1 big carrot
• 1 bunch of big amaranth
• 1 pack of instant coffee

II. Five-color coconut jam making tools.

• Thick base pan or pan
• Scraping knife
• Island chopsticks
• Molding mold

III. How to choose delicious coconut to make jam.

How to choose coconut to scrape yarn.

You should choose coconut cakes (not too young, not too old) with hardness and moderate toughness suitable for making coconut jam. To choose a delicious, pleasant coconut, you can try the following: Coconut cake after peeling off the hard shell will have a light brown color (not dark brown), can nail clippers.

How to choose young coconut to make coconut jam.

Should choose the kind of young coconut rice a little thick, when creating jam will taste better.

IV. Steps to make multicolored coconut jam.

How to make coconut fiber jam.

Remove the brown skin of the fruit, cut the coconut in half. Using curettage, curving along the circle of coconut forms long, thin coconut fears.

Wash the grated copra with clean water several times until the water is no longer cloudy and then remove, drain.

Carrots, sticky leaves, finely chopped separately. Use a blender, puree each type and filter it for water.

Red amaranth, mulch leaves are washed separately for each type. Put a large bowl of water in a separate pot and then filter off the pulp (you can replace the ripe gac red to make the jam red: Take the meat and squeeze about half a cup of small wine, squeeze the seeds, add more a bowl of water and filter it to gac).

Divide the dried copra into 5 parts, add 4 parts to the prepared vegetable bowls and soak for about 4 hours for the coconut to absorb. The other part makes coffee brown, you leave it alone.

After about 4 hours, you cut down the water in the four parts soaked, leaving only a small cup of water left.

Mix coconut with sugar, wait until the sugar dissolves (about 2 hours, or you can leave it overnight). At this time, you mix sugar, a coffee package into the remaining coconut for coconut soaked in sugar and brown. The sugar-soaked coconut becomes clear, giving each part of coconut and sugar into a thick pan for slugs.

Simmer, stirring occasionally, until the water is dry, pour the colored water into each coconut color and continue cooking. At this point, you need to turn the island continuously and evenly until the water runs out, the road begins to lower the fire to the smallest level, avoiding the island so much that the coconut jam is broken. After about 10 minutes, the sugar has crystallized, the coconut fibers have dried and separated, not sticking together, then turn off the stove.

Pour coconut jam into dry tray, wait until the jam is cooled, then put in a bag or sealed storage box.

How to make flexible pieces of coconut jam, very good toughness.

Young coconut leaves the brown membrane and cuts into small pieces or makes 4 parts and then uses the mold to create flowers, stars, hearts,.

The next steps you take are the same as for making coconut fiber jam.

You have a gift of iridescent coconut jam which is both beautiful and delicious, ensuring hygiene to enjoy in Tet days. Good luck.