Hai all........
With summer at the peak of its glory, jackfruit is one of the most relished seasonal fruits in India. Jackfruit is not only eaten as a fruit but some variants are used to prepare different dishes as well. Some types of jackfruit are used for cooking side dishes while they are still raw whereas jackfruit seeds can be roasted or boiled after drying them sufficiently.
Jackfruit jam is a delicious recipe which is loved by both adults and kids. It is made from the ripe pulp of jackfruit and is generally used as a spread over bread or chapati. It is made from jaggery, ghee, and ripe jackfruit pods and tastes like magic! You can also use sugar in place of jaggery but jaggery gives a unique texture and flavor to the jam which makes it even more tempting. Jackfruit is an abundant source of fiber, vitamins, calories, and proteins. So let's starts...... VIDEO
Ingredients for Jackfruit Jam
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22 Ripe Jackfruit Pieces
1 cup Jaggery or Sugar 1/2 cup Ghee as u need Preparation for Jackfruit Jam ***************************** Fist, retrieving the pulp from the pods. Place the jackfruit pieces into the blender and blend it until you get like a smoothie consistency. Heat a pan of water over medium flame. Add 1 cup of Sugar and biol it with 2 tbsp of water. Add the jackfruit pulp and boil them for a few minutes or until tender. Try to drain the water content if it still there. Then mash them well. keep stirring from time to time. When they start to leave the sides of the pan, remove from flame and pour some lemon juice. Transfer to a clean, sterilized jar. Allow to cool. You can prepare this jam in adequate quantity as it can be used for a couple of weeks if stored in the refrigerator. Notes : Stays good for a week to 10 days.
1 cup Jaggery or Sugar 1/2 cup Ghee as u need Preparation for Jackfruit Jam ***************************** Fist, retrieving the pulp from the pods. Place the jackfruit pieces into the blender and blend it until you get like a smoothie consistency. Heat a pan of water over medium flame. Add 1 cup of Sugar and biol it with 2 tbsp of water. Add the jackfruit pulp and boil them for a few minutes or until tender. Try to drain the water content if it still there. Then mash them well. keep stirring from time to time. When they start to leave the sides of the pan, remove from flame and pour some lemon juice. Transfer to a clean, sterilized jar. Allow to cool. You can prepare this jam in adequate quantity as it can be used for a couple of weeks if stored in the refrigerator. Notes : Stays good for a week to 10 days.
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