4 tins of 400g of coco milk
1 cup of freshly juiced orange
1 cup of dried grated coconut
In a steam cooker, set the four tins. Add water until mid height of the tins.
Cook over medium heat for 15 minutes after the steam cooker has been sealed by the steam.
In the meanwhile, bring the orange juice to boiling point and add the cup of grated coconut. Let it aside for 20 minutes.
Then, open the tins and pour in a saucepan. Add the grated coconut.
Cook over medium heat for 40 minutes until it gets a little thicker.
In the meantime, boil 1l of water and pour in the jam jars and their lids. Let them soak for a minute in the boiling water then pour the water out and dry the jam jars.
Pour the jam in the jam jars.
In a preheated oven at 150°C/300°F bake the jam jars for 15 min.
Then, take them out and allow them to cool down upsidedown.