Jam
Ripe jackfruit, known in Malaysia as nangka, is simmered with a sweetener such as erythritol to make a diabetic-friendly preserve that takes advantage of the fruit’s natural sweetness. A small amount of sweetener balances the fruit’s rich aroma without overpowering it.
Remove the seeds from the ripe jackfruit, cut the flesh into large pieces, and mix with the lemon juice.
Place the chopped jackfruit in a pot with the water, cinnamon, and erythritol. Cook over low heat for 20 minutes, stirring, until the fruit breaks down.
Remove the preserve-like mixture from the heat, transfer it to a sterilized jar, and let it cool.
Erythritol may crystallize slightly as it cools; this is normal, and the jam will become fluid again when heated. Store the jar in the refrigerator and use within 2 weeks.
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