Find out the reasons why coconut jam does not dry and simple solutions at home. Here, Fasmpo will reveal to you the secret to help you make delicious, soft coconut jam to make Tet Holiday more complete!
Coconut jam is always an indispensable delicacy during Tet Holiday in Vietnam, bringing a sweet taste to spring. Today, let's find out with the Kitchen Tips section why coconut jam is not dry and not the right taste and tips to fix the situation of wet coconut jam extremely effectively. Let's go to the kitchen with Fasmpo now!
Find out why the coconut jam is not dry?
Why the coconut jam is not dry can come from choosing coconuts that are too old or too young, which is the main reason why the coconut jam does not dry when cooked.
In addition, in the process of washing and draining the coconut, if you do not wait for the water to completely dry but still leave water in the coconut meat, when marinating, it will cause more water to flow out, affecting the quality of the jam and this is the reason why the coconut jam does not dry. And some other extremely important reasons, let's see if you are experiencing any of the following situations!
Coconut Jam Won't Crystallize
One of the main reasons why coconut jam won't crystallize is because of a lack of sugar or too little sugar in the recipe. The amount of sugar can be adjusted to taste, but it is necessary to ensure the right ratio. If too little sugar is added, the coconut jam will not crystallize or will be discolored, not having the beautiful white color as desired.
Burnt Sugar
When making coconut jam, a common problem is that the sugar burns, causing the pieces of coconut jam to stick together. The main reason is that you use too much heat when cooking the jam, making the sugar burn easily. To avoid this, always use low heat and cook slowly patiently. If you rush, the jam will easily be ruined and wasted. Don't forget that making jam requires meticulousness and patience to get delicious, beautiful pieces of coconut jam!
In case of water leakage after 1 day
Many people think that the coconut jam is successful after cooking, but after a few hours or a day, the coconut jam is not dry and watery, and cannot be kept for a long time. This is one of the common mistakes when making coconut jam.
And why the coconut jam does not dry for a long time, you should note that when you finish cooking, you should leave the coconut jam out in front of the fan to dry completely. If you want the jam to be drier, you can dry it in the sun or dry it in the oven at 100 degrees Celsius for about 15 minutes. Then, repeat the process of using gloves to shock the jam in front of the fan until the jam is completely dry, fan for another 2-3 hours to ensure dryness.
If it is still wet, this is how to handle the coconut jam that is not dry. You can put it back in the pan and cook it again to make the sugar stick more firmly, then let it cool and store it in a sealed bag.
In particular, when making jam from young coconut, it is important to note that the amount of water in young coconut meat is more than that of old coconut. So soak the sugar a little longer so that the young coconut meat releases more water, so the coconut jam will be drier when cooked.
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Jam is dry and hard
When making coconut jam, many people encounter the situation where the jam is dry and hard, not delicious. The main reason is that when the sugar has crystallized, you continue to stir the jam. This will cause the coconut jam to be dry and hard, no longer maintaining the desired softness. Even if you stir for too long, the crystallized part will turn yellow, no longer keeping the beautiful white color as before.
To overcome this, you just need to stop stirring when the sugar has completely crystallized, let the coconut jam naturally absorb the sugar and gradually dry. Make sure you do not stir for too long after the sugar has crystallized to maintain the softness and beautiful color of the jam.
Coconut jam is dry and hard and not tasty.
Some notes when preserving coconut jam
With these important notes, we hope you will successfully make coconut jam and know how to handle coconut jam that is not dry.
- Cook the jam properly: To avoid the situation where the coconut jam is watery, you need to cook the jam until the sugar crystallizes completely and the jam is dry. If you wonder why the coconut jam is not dry, the reason may be that it has not been cooked long enough or the heat is too high, causing the sugar to not stick evenly.
- Dry the jam thoroughly before storing: After cooking, put the coconut jam on a tray, dry it in front of a fan or in the sun until the jam is completely dry. If you have an oven, you can dry it at 100 degrees Celsius for 10-15 minutes to ensure the jam is completely dry.
- Store in a sealed bag or jar: After drying, the coconut jam should be stored in a zip bag or sealed glass jar. Avoid exposing the jam to air or humid places because it will cause the jam to absorb moisture and easily become watery.
- Do not store near hot and humid places: Coconut jam should be stored in a cool, dry place. Avoid placing it near the stove or places with constantly changing temperatures, as this can cause the sugar on the jam to melt.
These tips not only help keep the coconut jam dry and delicious for longer, but also answer the question of why the coconut jam is not dry that you may encounter during the process of making and storing.
Hopefully this article will help you know why the coconut jam is not fresh, not watery or not as delicious as expected? Read now to grasp the secret to making perfect coconut jam from choosing coconut, processing properly to preserving so that the jam is always dry and delicious! Wish you a complete Tet holiday.
Try these useful tips now, confidently make coconut jam with the right Tet flavor, bringing complete joy to family and friends. Don't forget to follow Fasmpo to continue useful columns for you.