Jackfruit Jam

It is almost end of the jackfruit season. But it's never too late for some jackfruit jam is it? As unappealing the picture and name may sound (I'm not too fond of the fruit itself), I assure you, that it is in fact quite tasty. Now, my method is quite time consuming. But according to me that's the only way to get the right consistensy of jackfruit jam or chakka varatti as you call it in Malayalam. You can save up to 30 minutes of by cooking jackfruit and  jaggery in a pressure cooker and cook it with ghee later. But try this long method and you'll be rewarded with jam that is somewhere in between marmalade and the filling for treacle tart.

  • 5 cups of jackfruit bulbs deseeded.
  • 2 1/2 cups of jaggery
  • 3/4 cup ghee

  • Blend jaggery and jackfruit together in a blender.
  • In a thick bottomed vessel (preferably non-stick) heat ghee.
  • Add the jaggery and jackfruit mixture and let it cook for an hour and 15 minutes on a low flame. Be sure you stir it occasionally (say every 10 minutes).
  • Strain the excess ghee if there's any and refrigerate.


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