Minatamis na Langka (Sweetened Jackfruit)

Method

1. Use ripe yellow jackfruit with a sweet aroma, not green canned jackfruit packed as a vegetable. Remove the seeds and tough connecting fibres; weigh 300 g of edible flesh and cut into strips roughly 1 cm wide. Lightly oil the knife first if the fresh fruit releases sticky latex.
2. Put sugar, water and salt in a non-reactive saucepan about 18 cm across. Heat gently while stirring until the sugar dissolves, then bring to a low simmer. A narrow pan helps keep the fruit surrounded by syrup without requiring a large water volume.
3. Add the jackfruit and stir once to separate the strips. Simmer gently, partly covered, for 15–20 minutes. Lift and turn the fruit occasionally instead of crushing it. Add a tablespoon of water if the pan begins to dry before the fruit softens.
4. Check a thick strip: it should bend readily and be tender to a spoon, but should not dissolve into a mash. Firmer fruit may take another 5–10 minutes. The syrup should be slightly sticky but still pour easily when hot.
5. Stir in the calamansi or lemon juice and simmer for a final minute. Taste a cooled spoonful. This is a sweet topping rather than a jam; stop cooking while some syrup remains. If the syrup has turned stiff, loosen it with 1–2 tablespoons boiling water.
6. Transfer to small shallow heatproof containers. Refrigerate promptly, within 2 hours, then cover once cold. A clean jar is suitable for refrigerated storage but is not a canning treatment. Use within 5 days at 4°C or below, or freeze small portions for up to 2 months.
7. For halo-halo, spoon a little fruit and syrup directly from the chilled container. For turon, drain the strips well first and use only the fruit, otherwise the wrapper can leak. Always take portions with a clean spoon and return the container to the refrigerator.