Sunday, February 17, 2008

Langka Preserve

Common Names: Jackfruit, Jakfruit, Jaca, Nangka, Langka
Our Jackfruit tree in our backyard has more than double the fruits this year! Last Friday, it so happened that my friend, Tito Manny, also arrived at Ikthus with a basketful of langka fruit for desert! There was more left so I volunteered to make something out of it.

I thought of Langka preserve. I would have wanted to make candies (candied langka) but the weather has not permitted for it will entail sun drying.

The preserve turned out to be really good. Try this recipe:

4 cups shredded langka
4 cups water
4 cups white sugar
1 piece lemon
grated rind of 1 piece lemon
1 tablespoon vanilla
1 tsp. cinnamon

In a large pan with lid, combine sugar and water and let it boil for 10 minutes. Add in the langka, and the juice of one lemon, vanilla and rind. Simmer for another 10 minutes.

Let it stand overnight.

The next day, drain by separating the caramelized sugar and langka. Put the langka in sterilized bottles. Boil the caramelized sugar then add it in the langka preserves and fill up to almost the rim of the bottle.

Let it cool. Line the bottles with wax paper before sealing.

Refrigerate. The preserve is good for 2 weeks only. Great as ice cream topping or mix in special halo-halo, filling in homemade waffles or spread unto buttered toast..

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