How to make Jackfruit Preserve Recipe.
Jackfruit Preserve Recipe. A simple jackfruit preserve recipe, also known as”Langka Preserve”. A famous Filipino preserves use as a spread for salty plain crackers, white or crusty breads and commonly used as a filling as well. This delicious jackfruit preserve is best in making mini tarts. It can also be used as a condiment for Halo-Halo and other kakanin. This recipe is a great way of preserving jackfruits and turning into special sweet treats.
Jackfruit Preserve Ingredients:
- 3 cups ripe yet firm jackfruit “Langka”, cut into thin strips or small cubes
- 2 cups water
- 1½ cups refined sugar
- 1 tbsp. lime or calamansi juice
- a pinch of salt
Cooking Procedure:
- Wash ripe jackfruit flesh and cut into thin strips or slice into small cubes. Place in a small pot, add water and boil over medium heat. When the water evaporates in half add the sugar and turn the heat on low. Let the jackfruit simmers and stir gradually to prevent the fruit from burning or sticking from the bottom.
- Simmer until becoming syrupy, add in the calamansi or lime juice and a pinch of salt. Stir thoroughly until it thickens and the fruit becomes translucent, then fire off. Transfer in a sterilized bottle jar or in a serving bowl and let it cool before using.
Turn plain crackers into something sweet and delicious light snack. Ripe jackfruits are already sweet and juicy, and they are really good eaten by itself. These jackfruits are known for having a distinct aroma, that makes it more appetizing.
just want to ask kung bkit nilagyan mo pa ng calamansi?
I always like to add a little tartness to my sweet recipes to balance the flavor, but if you prefer super sweet just omit the calamansi.
Have you tried canning the resulting jam? Does it have to be acidified? We used honey instead of sugar, is that a problem? Back in the states I canned tons of apple sauce with no problem, it kept over the winter until the next fall. My canned jackfruit jam spoiled in a few months. I think Filipinos don’t do much canning because it’s “summer” all the time, but our jackfruit comes on only twice a year so it would be nice to have jam in between the times when the tree produces.
Hi Jon, haven’t tried canning a jackfruit jam and I don’t know how long it will last ‘sorry’. I know Honey is better than sugar but here in the Philippines honey is expensive than sugar 🙂 Yeah, you’re right we can have jack fruit here all year round because of our weather 🙂 Thanks for dropping by and have a nice day Jon!