First boil the jaggery with water just enough to soak it, then strain it and keep aside.
Now take the jackfruit and pressure cook it with little water and keep aside.
Now take mixi jar and blend the fruit well.
Now take a big wok or a Kadai let it be deep to prevent too much spluttering, then add the clean jaggery to the wok and allow it to get thick. To check you can add to cup of water if it does not dissolve it's correct consistency. Now add the jackfruit paste and cardamom powder to the jaggery.
Mix well and bring it to a boil once done add 1/2 of the 1/2 cup ghee and mix well and bring it to a boil for 3 mins.
Now second time after boiling for 3 mins add the rest of the ghee and bring it to a boil. If it’s done in two steps the ghee will mix well and give a good glaze.At this stage you will see it becoming darker in colour.
Serve yummy jackfruit jam with bread or roti.Store for a month in the fridge.
