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
- 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.
18 thoughts on “Strawberry-Coconut Freezer Jam”
Sounds wonderful as a spread for so many treats!! Catherine xo
We tried pig and a jelly jar, and as promised, it was fantastic. Loved the pineapple lemon curd, and the aioli on the ham hash was so yummy! Can't wait to try this jam- thanks as always for the great good and eatery recommendations????????????
So you add the coconut and emulsion after the pectin?? I’m wanting to blend them up so there aren’t coconut chunks, will that mess up the pectin if I do that?
Yes, but you could also just place the coconut in with the strawberries when you are pulsing up the fruit. I don’t ever completely blend my strawberries because I like the fruit to be in chunks, but if you like it smoother, blend away! You’ll love this recipe. Happy jam making!
Is there any reason I couldn’t water bath or pressure can this recipe?
Can you leave out the flaked coconut?
If you don’t want to use the coconut, you might want to try my Strawberry Freezer Jam recipe.
Let me know how you like this recipe!
This is one of my favorite recipes. I wondered if I could make this also with raspberries instead of strawberries? Would I change the recipe at all?
I have not used raspberries in this recipe, but I’m pretty sure it will work the same. If you try it, let me know!
I made this jam and followed your instructions exactly. It is fabulous! I love strawberry freezer jam, but the coconut addition takes it to a whole new level. Thank you for making the recipe available. I Love It!
You’re welcome, Melanie! The little bit of coconut makes and the difference. Thanks for sharing and for reading ABK!
Can this be made into a shelf stable jam?(is that the right way to word that?) How would you adapt the recipe to do the waterbath and shelf storage rather than freezer storage?
I have made hundreds of jars of freezer jam over the years and this is fabulous. Never made any with additional flavoring until now. So glad I did! I did the reduced-sugar Sure-Jell version (you use 4 cups berries and 3 cups of sugar instead) and it was fabulous. I also did 2-3 tsp of the extract. Will for sure make again!
I’ve been making strawberry freezer jam for years, but the coconut takes it to the next level! It is SO delicious! My kids nicknamed it “tiger’s blood” jam, since it tastes like a tiger’s blood snow cone. YUMMY! Here are a few of my notes… (1) always use the exact amount of fruit and sugar, (2) while boiling the pectin and water, be sure to stir constantly, (3) when stirring the hot pectin/water into the strawberries, stir for at least 3 minutes to dissolve the sugar, then add the coconut emulsion and coconut, (4) listen to Si’s tip about making only one batch at a time, I’ve learned not to combine batches the hard way, (5) about 1 lb. of strawberries is enough to make about 2 cups of crushed strawberries for this recipe (I blend my strawberries but leave a few small chunks, and I like to get 2 lbs. of strawberries to make 2 batches in one day), and (6) one batch fills six 8-ounce jars (half pint jars), which are the perfect size jars for gifting to friends and neighbors. You will want to have a lot of this jam in your freezer! 🙂 Thank you, Si!
Thank you for your tips, Bethany! I agree, this jam is so perfect for gift-giving and you’ll always want to have it stocked in your freezer. Thank you so much for sharing,
I just made Si’s Strawberry-coconut freezer jam, but with raspberries instead. It is heavenly! I like strawberry jam, but I have a big patch of raspberries out back and they are my favorite! And coconut in anything is a bonus! I used the amounts of fruit and sugar from the sure-jell pectin, as they differ for each fruit. This jam is so good and so easy to make!
Oh that sounds so good, Kris! Thank you for sharing,
The first time I made this it hardly lasted any time at all, everyone loves it. Now they are used to it being around so it doesn’t go quite as fast but we all love this jam. I accidently did 2 tsp of coconut extract the first time, but we loved that it tasted like strawberry pina coladas so I do it on purpose now.