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Jackfruit Preserve with Just one Ingredient

It’s not hard to guess which ingredient we’re going to be using in this recipe. But before we’re getting into that, I just want to tell you about a place we visited on our recent trip to Kerala, Alnas Jackfruit Restaurant in the town of Manjeri in Malappuram District in Kerala. Sadik discovered it in the newspapers, and we instantly made a plan for it. Honestly, we were a little disappointed at first because we expected to see a full-blown restaurant with unimaginable dishes that we could go crazy about, but the place is actually a little café known as “cool bar” in the south.

Anyway, we’re still quite curious because we’re told that everything in that place is made with jackfruit. So, we tried some jackfruit milkshake and jackfruit juice which we had never thought of making before. I loved the Jackfruit Halwa (some kind of pudding) and jackfruit muffins. We bought tried so many products at the store for other people to try. This little café really brought so many ideas to light. One of it was making jam or preserve from jackfruit. I can’t believe that thought had never crossed my mind before. Since jackfruit is a seasonal fruit, and the fruits are only harvested in the early rainy season so it’s a brilliant idea to preserve them while the supply is abundant.

Jackfruit is one of my family favorite food, and we go overboard this time just to make sure that we can enjoy it while the season lasts. We stuff our freezer with jackfruit and make some jackfruit preserve for the coming months. You can use as spread, and you can put in your porridge and ice cream or just whatever you want. So if you love jackfruit like we do, this recipe is perfect. We only need one ingredient and nothing else, not even water, no salt, no sugar, just the delightful, natural, juicy, fresh jackfruit.

Jackfruit Preserve

Ingredient: Jackfruit – quantity as per demand


  1. Remove the seeds of the jackfruit and discard any unwanted membrane.
  2. Chop the fruit in a food processor. You can do this on a chopping board as well because we only need it to be coarsely chopped.
  3. Put the whole thing in a deep saucepan over medium heat. Stir continuously so the puree won’t stick to the pan and burn. Cook for about 15-20 minutes. The sauce should be reduced and become smooth.
  4. Turn off the heat and let it cool down a bit before storing it in the jars. Store in the fridge up to a month.

Now we can enjoy it out of the jar whenever we like.

What’s your favorite fruit? And do you preserve or make jam out of them?


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