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Coco Jam (Low-Fat)

20 kg coconut skim milk blender
3¾ kg brown sugar saucepan
1¼ kg glucose wooden spoon or ladle
citric acid (.025% by wt. of laboratory thermometer
formulation) refractometer

sterilized glass jars with new PVC caps

1. Prepare the skim milk as described in Coco Honey (steps 1 & 2).
2. Add the sugar and stir well.
3. Pour in the glucose.
4. Mix well and boil mixture for 20 minutes.
5. Blend or pass the mixture through a colloid mill or homogenizer until smooth.
6. Strain thru cheesecloth or a nylon mesh.
7. Boil again and cook with constant stirring until thick.
8. When almost done, add the citric acid previously dissolved in a small amount of skim milk.
9. Continue boiling to an end point of 75 to 76% total soluble solids content as measured by a refractometer. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
10. Pour hot mixture in sterilized container. Cool, seal and label.

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