INGREDIENTS Ripe jackfruit pieces: 1 Kg Jaggery: 750 gm – 1 Kg (depending on the sweetness of the fruit) Ghee: 250 gm METHOD 1. Cut the jackfruit pieces further into into smaller pieces. 2. Boil the pieces in a wide pan. 3. Grind the boiled pieces in a blender. 4. Melt jaggery into a syrup. 5. When the syrup starts thickening, put the jack fruit pulp into the pan and stir well. 6. Pour ghee slowly and keep stirring continuously till the dish assumes a brown paste/gel like consistency. 7. Remove from flame and let it cool for some time. Jack fruit jam is ready to serve. Cooking tips: Cook in low flame. WARNING: While stirring, care needs to be taken as the ingredients might spatter and there are chances of getting minor burns. NB: As this is quite a task, and requires real expertise, venture out only if you have the time, patience and will to make it happen! PS: Sorry, for uploading the recipe a season late!!!