Select
ripe but firm jackfruit with thick fleshy bulbs. Cut ends of the bulbs to remove
seeds.
Soak in lime water (one tablespoonful
lime to one gallon water) for 2 hours.
Wash
thoroughly and blanch in boiling water for 2 minutes. Dip in cold water; drain
and cook in syrup made up of 2 parts sugar to one part water for 5 minutes.
Soak in syrup for a week. Boil syrup daily
for 2 minutes, adding the jackfruit while the syrup is still hot.
Drain syrup and boil over a very low fire. Add the jackfruit
and stir carefully until the syrup
dries up. Remove excess sugar and allow to dry.
Provence Black Fig Jam - L'Epicurien - 11.6 oz jar