When I got this jackfruit, I went through quite a learning experience to get the fruit separated from the husk. For that adventure, see my previous post. With some of the fruit, I decided to make a Jackfruit Cider. For that adventure, you can follow his link to my brewing and fermenting blog:
With 2lbs of fruit left, plus the seeds, I needed to finish up before things started going bad. First, the seeds. I boiled the seeds for 15 minutes and then roasted them for another 15 minutes at 400F. The skin covering the outside is a little bit of a pain to remove. The seed itself is like a very dry, firm potato. Not bad, though. A nice snack.
Now, for the fruit.
Canned Jackfruit in Syrup
2lbs fresh, ripe jackfruit
3 cups white sugar
3 cups water
Combine the water and sugar in a large pot or saucepan and stir to dissolve the sugar over high heat. Bring to a boil and add the jackfruit. Boil for 15 minutes. Meanwhile, prepare 2 pint jars, lids, and screw rings for canning. Prepare pressure canner.
Add fruit to jars and cover with syrup, leaving approx. ½” headspace. Clean rims with damp cloth. Place lids and screw down rings to finger tight.
Place jars carefully into prepared pressure canner and close lid. Purge according to manufacturer’s recommendations (10 minutes, in my case). Place weight and bring pressure to 11lbs.
Process for 15 minutes. Allow to cool in canner until pressure is zero. Remove jars to cloth-lined counter and allow to rest for 24 hours to seal. When cool enough to touch, snug down screw rings. After the rest period, check seal, remove screw rings, and store in cool, dark space.
Note: I had excess syrup…about 2/3 of a pint jar. I let it cool and refrigerated it. Not sure what I’ll do with it yet.