12 Must-Know Tips to Make Jackfruit Jam at Home
A morning breakfast or evening snacks is incomplete without a fresh fruit jam. Since the markets are full of a variety of jams and pickles that are stuffed with preservatives and chemicals, then why not make fresh fruit jams at home? You might have savoured apple, gooseberry, plum, high bush cranberries, and citrus jams; but have you ever tried jackfruit jam? Yes, that humongous fruit in your backyard can be turned into a lip-smacking cuisine that can be relished with every meal.
Jackfruit is cultivated in tropical climates. It is the largest tree-borne fruit in the entire world and can weigh 36 kgs, grow 90 cms long and 50 cms in diameter.
The health benefits of Jackfruit:
The benefits of Jackfruit are as big as its size. It strengthens the immune system, protects against cancer, aids digestion, boosts energy, lowers blood pressure, controls asthma, strengthens the bones, and prevents anaemia.
Now that you know the amazing properties of this aromatic and fleshy fruit let’s explore 12 Must-Know Tips to Make Jackfruit Jam at Home.
- Poor quality fruit results in a bad quality jam. Thus, it is imperative that you choose fresh fruit only – for preparing Jackfruit Jam.
- The secret for making yummilicious jams is that it should be prepared in small quantities only.
- If you wish to savour the jam all round the year, you can freeze the fruit in small batches and cook the jam as and when you want to have. Jam prepared from a frozen fruit will taste definitely better than the one made 6-7 months ago.
- The Equipment – You don’t need a science lab to make jackfruit jam. So don’t get tempted to buy loads of jam preparing equipment like a thermometer or a jam pan. All you need to do is explore your kitchen and bring to use a large saucepan or casserole and a jam funnel. Jam funnel makes it easier to pour the hot jam into the jars.
- Jars and sterilizing – Jars with metal lids are the best. Avoid using the ones with plastic lids or coffee jars with glass lids. Metal ones help to create a tight seal, hence stick to those only. Before using the jars – soak them in hot water to clean them and remove their labels off.
- Sterilizing jam jars – Once you clean the jam jars pop them into the oven with the lid. Leave them to sterilize for 10 min at 200° C (180° C fan) / GM6 heats. Let them sit in the oven after that. Remove them only when the jam reaches the setting point. Do not forget to sterilize jam funnel, ladle and tongs into boiling water for 10 mins.
- The quantities – Abide by the suggested quantities while making jam. You need to retain the natural taste of the fruit and not eat sugar instead. It is said the jam needs 60% sugar to stop it from getting mouldy, so stick to that.
- Sugar – Refrain from spending a fortune on special sugars. The special sugars contain pectin, and we are sure that you do not want to eat fake pectin in your freshly prepared jackfruit jam. At times you can certainly use preserving sugar as it does not contain pectin, its grains are large, and so it dissolves slowly and gradually.
- Cooking the jackfruit jam – Note that for making jackfruit jam or any other jam for that matter, you need to cook the fruit, then add sugar on a low heat until the sugar melts. Once the sugar has melted, turn up the heat to get rid of the liquid off and reach the setting point.
- Testing for Setting Point – Listen to the sound of the jam to understand if it has reached the setting point. If you hear a lot of plops and gurgling, then your jam still has too much liquid and is not ready to set. Once the plops begin to calm down a little, simmer gently. Congratulations! Your jam is at the setting point!
- Conduct the jam test – Keep a spoon in the freezer. For the jam test, drip a little hot jam into the spoon and to allow it to cool quickly. The consistency it reaches is the real consistency of your finished product.
- Jarring up – Once your jam is at the setting point take it off the heat very very carefully. Leave it to cool for 15mins. This will allow the jackfruit to settle so that it gets distributed evenly throughout the jam and any scum can be skimmed off. After the jam cools, conduct the jam test. If satisfied, take your sterilised jars out the oven, drain the lids and funnel. Do not touch the inside of the jars or lid to avoid bacteria infestation. Use a clean tea towel to lift the jar and place the funnel on it. With a ladle fill the jar with jackfruit jam nearly to the rim and then quickly seal it with the metal lid. Use tongs to do it. Keep tightening the jars as they cool.
Keen to make your own jam? Here are Jackfruit Jam Recipes that are a must-try:
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