Known in Malaysia as nangka, ripe jackfruit's natural sweetness is put to use here, simmered with a sweetener like erythritol into a diabetes-friendly preserve. The small amount of sugar substitute balances the fruit's intense aroma without masking it.
Remove the seeds from the ripe jackfruit, chop the flesh into large pieces and toss with the lime juice.
Put the chopped jackfruit into a pot with the water, cinnamon and erythritol, and simmer over low heat, stirring, for 20 minutes until the fruit breaks down.
Once the mixture reaches a jam consistency, remove from heat, spoon it into a sterilized jar and let it cool.
Erythritol can crystallize slightly as it cools, which is normal and resolves when the jam is gently warmed again. Store the jar in the fridge and use it within two weeks.
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