Chakka Varatti / Jackfruit Preserve ( Jackfruit Jam )


25 ripe jackfruit big pieces
1 cup powdered  jaggery
1 cup water
1 tsp dry ginger powder
1/4-1/2 tsp cardamom powder
2 tbsp ghee


  1. Remove the seeds from the jackfruit pieces and chop them into pieces.
  2. Then pressure cook it with half a cup of water for 4-5 whistles on medium flame.
  3. Meanwhile melt the powdered jaggery with half a cup of water in a pan to get a thick syrup. Strain the syrup and keep it aside.
  4. Once the pressure releases, open the cooker and mash the cooked jackfruit with backside of a  wooden spoon/ ladle as a paste (or grind it to a smooth paste).
  5. Then keep the pressure cooker on the flame ( or transfer it to a heavy bottomed pan ) and allow to evaporate the water by stirring.
  6. Pour the strained jaggery syrup to this and allow to cook stirring continuously till it becomes thick and jam like consistency.
  7. When the water content is almost evaporated, add ghee little by little and keep stirring until the mixture leaves the sides.
  8. Add the dry ginger powder and cardamom powder and mix well.
  9. Remove from the flame and let it cool to the room temperature. Store in an airtight container and refrigerate..

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