Taro Jam

Author: 
Miriam Kala‘i Kula ’53. Oldies But Goodies, Vol. I, P. 284

 

Photo Courtesy of: http://kaiwakiloumoku.ksbe.edu

2 cups taro, peeled, boiled and mashed
1 cup brown sugar
1 cup coconut milk
1/4 teaspoon lemon juice

Mix the first three ingredients thoroughly.  Cook over low flame stirring constantly for 20 minutes or until thick.  Just before removing from fire, add lemon juice.

 

Inexperienced jelly-makers more often than not obtain unsatisfactory jellies without knowing why.


Characteristics of poor jellies and the causes for them follow:

Syrupy…………………………Too much sugar; undercooking.  Too long cooking of a very acid juice                                               and sugar.

Tough………………………….Too little sugar; overcooking.

Dark…………………………...Too slow cooking; cooking in too large quantities.

Cloudy………………………....Improper straining of juice.

Fermented…………………….Improper sterilization; delayed or improper sealing of glasses.