2 cups coconut cream
1 cup Masarang Forest Sugar
In a non-stick sauce pan over medium heat, combine coconut cream and Masarang Forest Sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until mixture darkens and thickens. To check for doneness, drop a teaspoonful into a bowl of cold water. If the mixture forms a soft ball in the cold water but flattens when removed, it is ready.
Transfer jam into clean jars while piping hot and seal completely.