1 small jackfruit, ripe but still firm (about 3 kg)
3 cups of sugar (540 g)
3 1/2 cups of water (840 ml)
1/4 cup of lemon juice (60 ml)
3 cinnamon sticks
1 small jackfruit, ripe but still firm (about 3 kg)
3 cups of sugar (540 g)
3 1/2 cups of water (840 ml)
1/4 cup of lemon juice (60 ml)
3 cinnamon sticks
Remove the latex from the jackfruit and separate the pulp from the core
If necessary, cut the pulp into pieces. Reserve
In a large pot, bring the jackfruit pulp and remaining ingredients to a boil over high heat
Reduce the heat and simmer, stirring occasionally, until the jackfruit is tender (40-45 minutes)
Let it cool, then place in an airtight container and refrigerate until serving time
215 calories per serving
Note: When buying the jackfruit, check if the fruit's skin has developed well and turned yellow, which indicates it's ripe
The jackfruit should be tender when pressed but not mushy
When handling, oil your hands and utensils with olive oil, as this fruit has a milky, elastic, and sticky sap that is not soluble in water but dissolves easily in olive oil.
