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Jackfruit Preserve Recipe

 

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.

Langka na Dulce

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.

jackfruit preserve prep

  • 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.
Langka Preserves

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. 

jackruit preserves

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Fresh jackfruits are rich in B-complex Vitamins, it also provides potassium and iron and it can be also a good laxative because of its dietary fibers.
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About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

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4 comments

  1. just want to ask kung bkit nilagyan mo pa ng calamansi?

  2. 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!

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