This recipe was inspired by a trip to a cute little restaurant called Pig and a Jelly Jar, near Liberty Park in SLC. I’m always looking for a fun place to have breakfast and love places that serve biscuits and jam. One trip to Pig, and I was hooked. The strawberry coconut jam was so good, I had to take a jar home. I’m in love with the strawberry-coconut combo. I looked for a recipe online, but no luck. So I came up with my own version of their yummy jam.
To flavor the jam, I used flaked coconut and Coconut Emulsion, which you can purchase here.
If you live in SLC, it’s worth a visit to Pig and a Jelly Jar. They have the best ham-hash, Mexican skillet, and Jakes favorite- chicken and waffles. Order a biscuit while you are waiting for your food (appetizers at breakfast- YES) and make sure to try both the strawberry coconut and the blueberry lavender jam.
Strawberry-Coconut Freezer Jam
Yield 3 Pints
- 2 cups crushed fresh strawberries (about 2 pints)
- 4 cups sugar
- 1 (1.75 ounce) package Sure Jell 100% Natural Premium Fruit Pectin
- 3/4 cup water
- 1/3 cup flaked coconut, sweetened or unsweetened
- 2 teaspoons coconut emulsion, or 1 teaspoon coconut extract
- Mix crushed strawberries with sugar, and let stand for 10 minutes.
- Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.
- Stir the boiling water/pectin into the strawberries. Mix well.
- Add the flaked coconut and the coconut emulsion or coconut flavoring. Mix well. Taste to see if you prefer a stronger coconut flavor. Add a small amount more emulsion or flavoring if desired. Remember, a little flavoring goes a long way.
- Ladle the jam into clean jars or plastic containers.
- Place tops on the containers, and let sit at room temperature for 24 hours.
- Place into freezer, and store frozen until ready to use.
Tips:-Emulsions may be found online or in stores that sell cake decorating/baking supplies, such as: Gygis (SLC,UT), Michaels, and some restaurant supply stores. It may also be ordered online. Occasionally, I have found it at grocery stores and at TJ Maxx/Marshalls Homegoods Stores.
-It's always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch.
-I always make a double batch.-Four cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery.
-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it's just fruit, sugar, water and pectin.-9-1-1 for your grainy jam: If your jam seems grainy and you are not able to get the sugar to dissolve, stir in a couple tablespoons of corn syrup, it will help the sugar to dissolve.
-At Pig and Jelly Jar, the jam is a bit cloudy or creamy looking. To achieve this look, pulse the strawberries with the coconut. This will produce a more milky looking jam, instead of a clear red jam.