14 oz. flaked coconut
4 cups water
zest of 2 limes or 1 lemon
5 cups sugar
6 tbsps. lime or lemon juice
1/2 cup boiling water
1/4 cup rum
First, a word about the coconut - if you prefer
not-so-sweet jam, use unsweetened coconut, or rinse the
sugar off the sweet stuff. Now...
In a large covered saucepan, simmer coconut, water, and
zest for 30 minutes. Add sugar and half the juice and cook
uncovered over medium-low heat about 1 hour (stirring
frequently the last 15 minutes), or until the liquid is
almost evaporated and the mixture is golden brown. (Add a
little water if it starts candying.) Gradually stir in the
boiling water, then stir in the rest of the juice and the
rum; simmer one more minute only. Ladle into sterilized pint
or half-pint jars and seal.
