Jackfruit is probably one of the most sweet smelling fruits you will find. I love this fruit since I was a kid. It grows so big and when it’s ripe you can smell it in the whole neighbourhood. When the aroma is that sweet it is time to harvest. Just a teeny tiny trivia: jackfruit sometimes grows underneath the soil on the tree’s root. When you happen to encounter one you will taste the sweetest jackfruit you have ever had! This recipe requires a little work because jackfruit flesh/pods can be tedious to take out from the whole fruit. I suggest you buy an already sliced jackfruit so the pods are already exposed and easier to extract. You can also buy just the pods itself in speciality stores. The variety of jackfruit from Asia is way sweeter than those from Brazil. Remember to grease your hands with oil before starting the extraction. Jackfruit is very resinous and will stick to your fingernails and clothes so wear an apron as well. You can use soap and warm water to wash your hands when you’re done. This is the only way if you want to make your own organic preserve. Once you have extracted the pods, removed the slippery arils (it is that slippery cover of the seed that sticks to the walls of the pods) and popped out the seeds, the method of cooking is very easy! Some like this recipe with lemon, some with ginger, some with both, but for me the lemon is the best combination. Now, let me give you the recipe.
1 lb jackfruit flesh/pod
1 tbsp lemon juice
½ lemon sliced (use the lemon you juiced)
1 cup demerara sugar
4 cups water
1. Assuming you have the jackfruit flesh/pods already. Wash the pods under cold water. Slice jackfruit into thin vertical pieces and set aside.
2. Put demerara sugar, lemon juice, lemon slices, and jackfruit slices into the pot and add the water.
3. Set stove to medium high heat and boil the mixture until the jackfruit is translucent and soft. Stir every 5 minutes to avoid early caramelization. If the jackfruit and the lemon are not yet translucent and the water already turned into a syrup add 1 cup more water and let it boil until it turns translucent.
4. Put the preserve in a mason jar and leave uncovered until it is completely cool. Refrigerate.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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