Jack fruit jam (chakkai Jam)

Jackfruit jam. It's probably the most difficult and laborious jam. But it's taste divine and all efforts taken to make this delicious traditional jam is worth try. I have used about 30 to 40 pieces from a large big ripe jackfruit.

Jack fruit jam (Chakkai jam)

Ingredients

30 to 40 jackfruits florets(chakka chulla)

500 grams of jaggery (approximately two jaggery oval shaped ones)

1/2 to 1 cup ghee

5 to 6 green cardamom (Peeled and crushed)

For melting jaggery

1 glass of water

Method

1. Jackfruit pieces (chakka chulla) 30 to 40 remove seeds and outer layer of seeds. Use a large vessel, cook the jackfruit florets in pressure cooker by adding grid and water. Grind pr smash jackfruit pieces to a smooth paste. Keep aside.

2.In a pan add two large pieces of black or golden jaggery, crush it into big cubes, add a glass of water and bring to boil. Use a strainer to remove impurities from jaggery.

3.In a large pan mix in jackfruit and jaggery extract and blend well, add ghee 2 tablespoon and stir. Keep the flame very low and allow jam to slowly cook into a soft consistency by evaporating any excess water. Add two more tablespoon ghee gently stir in so that it doesn't get burnt or get stuck in the bottom of pan. 

4.This task is most difficult as you need to keep stirring and be extremely cautious. The jam starts leaving ghee and becomes like a soft halwa consistency. You can off stove and when it reaches room temperature store in air tight containers.

Notes

*We make chakka pradhaman by adding coconut milk an integral part of feast. Jackfruit jam is served with adai or with rice adai.

*Shelf life of this dish is one year or until it lasts! It generally gets over in 3 months for us. 

*We keep jackfruit jam in small air tight containers and keep it refrigerated.

My recipe appeared on chef at large an year ago. 

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