Jackfruit Jam

Jackfruit is delicious eaten fresh provided that it is ripe. Unripe jackfruit are only good for cooking dishes and not for desserts. Making jackfruit jam is a good way of preserving it for later use. It can be used as spread, filling for pastries or ingredients for desserts.


Ripe jackfruit
one tablespoonful lime to one gallon water
2 parts sugar to one part water

How to make jackfruit jam:

  • Select ripe but firm jackfruit with thick fleshy bulbs. Cut ends of the bulbs to remove seeds.
  • Soak in lime water (one tablespoonful lime to one gallon water) for 2 hours.
  • Wash thoroughly and blanch in boiling water for 2 minutes.
  • Dip in cold water; drain and cook in syrup made up of 2 parts sugar to one part water for 5 minutes.
  • Soak in syrup for a week. Boil syrup daily for 2 minutes, adding the jackfruit while the syrup is still hot.
  • Drain syrup and boil over a very low fire. Add the jackfruit and stir carefully until the syrup dries up.
  • Remove excess sugar and allow to dry. Wrap individually in cellophane paper.

Jackfruit Jam