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Prep 10 mins
Cook 1 hr 31 mins
This is my modification to Golden Coconut Rum Conserve (#35886). I used craisins to give it a little different flavor. [Addendum - I agree with the review below. I posted this BEFORE I had actually made it, when I was gathering recipes & ingredients. Since it
- Simmer the coconut, water& zest, covered for 30 minutes.
- Add the sugar& 3 T juice.
- Cook on low, uncovered, for 1 hour.
- Stir during the last 15 minutes.
- Gradually add in boiling water, 3 T juice,& rum.
- Simmer for 1 minute.
- Stir in craisins.
- Pack into 1/2 pint jars.
I made this almost as is-I omitted the dried cranberries and used about a 1/2 teaspoon of rum extract. This turn out okay but it didn't keep very long on the shelves and didn't make it to Christmas for gifts. This might have lasted longer if kept refrigerated. Or perhaps, there's a freezer method of preparing it? Anyways, the taste was very good on English muffins and toast. It would also taste good on ham.
I was so excited when I saw this recipe and am now so very dissapointed. Let me start by saying thatI have been making jam and canning for over 20 years so I am not a novice. I wondered about how this would set up but went ahead with it anyway. Big mistake. I followed the recipe to the letter and had jars of coconut water. I then returned the mess to the pot and cooked it for at least another hour in hopes of reducing it enough to get it to set. This morning when I checked I still have jars of coconut water, although this time it is a "bit" thicker. This is not a cheap recipe to have flop. I guess I will have to find a way to make it into ice cream topping or something so it is not a total waste. Sorry.