Jack fruit jam

 An authentic Kerala delicacy made from ripe jack-fruit, ghee & jaggery, it's made in jack-fruit season to preserve it....Years ago grandmothers used to cook jack-fruit jam in large quantity in a heavy bottomed metal pot/ urali  & preserve it for 1 year & those days it was never refrigerated..  
Preserving jack-fruit is a test of tolerance to begin with but it's worth it... When it's finally finished cooking the heavenly scent of jaggery, ghee & jack-fruit is awesome 😋If you are cooking in large quantity the hours of stirring becomes a therapy & turns it into a blob of flavorful mixture😊
My recipe is of 500 gm jack-fruit you can double it,my cousin cooks it every year & preserves it & later on she makes ella ada/ patholi, payasam etc..It's finger licking recipe when i prepared this i almost finished  by eating as such at the time of preparation itself 👌

Ingredients :

• 500 gm jack fruit pulp.
• 1/4 cup ghee.
• 1&1/4 cup water.
• 200 gm jaggery.
• 1/4 tsp  dry ginger powder.
• 1/2 tsp cardamom powder.

Method :

• Deseed the jack-fruit & chop them..

• Grind the jackfruit to a coarse paste, place it in a pan ( non-stick pan is much easier) add 1 & 1/4 cup water & cook on medium flame..

• Mean while heat another pan add the jaggery, 1/2 cup water & let it melt..

• Once the water is absorbed add the melted jaggery( strain it)..

• Cook on medium heat,stirring to avoid burning, when it starts thickening add ghee, ginger powder, cardamom powder... 

• Continue stirring till the mixture leaves the sides of the pan & ghee oozes out..
• Remove from flame & let it cool. 

• Transfer into clean dry bottle & refrigerate, delicious jackfruit is ready..
• Eat as it is or make ella ada or payasam 😋  

Note : This preserve stays for a long time if used with care....