Thursday, 21 April 2016


Jack fruit preserve is made from ripe jack fruits. Generally this preserve is prepared when jack fruits are in season and used when they are not in season. Best way to preserve the jack fruit as a paste form for later use.This Jack fruit preserve is used generally to make Jackfruit Pradhaman, Jack fruit  Neyyappam,  Jack fruit dosa Ilai Ada..etc.
        Traditionally  it is prepared in a heavy bottom vessel called 'Uruli'.


Ripe jackfruit pulps finely chopped                                    - 4 cups
Jaggery                                                                                            - 1 ½ cups
Ghee                                                                                               - 2 to 3 tbsps
Dry ginger/ Chukku, powdered                                        - 1 teaspoon
Water                                                                                             - 1 cup

Pressure cook jackfruit pulps till soft by adding 1/2 cup of water for about 3 TO 4 whistles and keep aside to cool.
Then grind it to a smooth paste in a blender into a fine paste.
Take jaggery in another pan and melt it by adding 1/2 cup water. Strain the
 the jaggery liquid.
Mix the jackfruit pulp and jaggery in a thick bottom pan, or a pressure cooker and cook the mixture on low flame till all the moisture is absorbed.
Stir continuously and not to increase the heat,to prevent it from sticking to the vessel.Add 1 tsp of ghee, in every 30 minutes.
Continue the process,until you get a dark brown coloured,thick jack fruit preserve. 
Allow it to cool and keep it in a dry airtight container.
If you want to store it for long time, freeze it. When you are ready to use it thaw well and use it.

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