Coconut Jam

Preparation info
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By Claudia Roden

Published 1986

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This fragrant, brilliantly white coconut jam is another of my mother’s traditional Passover recipes. Make it at least a day before serving.


  • 500 g (1 lb) desiccated coconut
  • 2 tablespoons o


Put the coconut in a bowl and sprinkle with orange blossom or rose water and a little fresh cold water, fluffing it with your fingers as you do so, until it is just moist. Leave the coconut overnight to absorb the moisture. It will swell and become soft.

Make a thick syrup by simmering the sugar with the lemon juice and 150