Jack Fruit Jam

Chakka Varati. Pala Pazha Halwa. Palapazham Halwa/Jam.

My Mommy learnt this recipe from her friend Geetha (whose native is Palakkad). Mommy learnt bunch of Kerala specialities from her(will share with you'll in future). Both my Mother and Geetha Auntie are excellent singers, all they do is sing and cook together. Oh those were days, man.

When I was a little girl...while they were talking about 'Chakka Varati'...I used to mispronounce it as 'Chakaravarthi'...he he. Now only that I can understand 'Chakka' means 'Jack fruit' in Malayalam and 'Varati' should possibly mean 'reduced'?! Girls help me!

Well, what is this about 'making jam - no big a deal' one can simply immerse any fruit in the syrup and achieve it! Is that all you think! Then change your opinion, friends. Stay tuned for the remaining part of the recipe! Yes...how am going to use this jam, is the exciting part actually! Wait till my next post.:)

Ingredients:

Jack Fruit (pulp) 1 cup
Jaggery 1/2 cup
Ghee as you wish
Cardamom pods 6 crushed
Dry ginger powder 1/4 spoon
Coconut grated few spoons.

Method:

In a wide vessel, heat ghee...add cardamom and ginger powders to it.

Add jaggery and just enough water to cover it. Once it turns to syrup...start adding the chopped pulp. Cover and cook for few minutes.

Hmm, if you like smooth homogenous jam, you can actually puree the pulp. Well...I like them bit chunky.

Then you know, simmer it down and constantly stir to achieve the jam perfection. Run ghee, whenever you feel like. Also toss grated coconut before you finish.

Set aside, bring this down to room temperature and refrigerate the same.