Minatamis na Langka (Sweetened Jackfruit)

On our most recent trip to Tarlac, we ended up having one un-yummy jackfruit in our hands. The kind that isn’t as sweet as you want, or as old as you want. What we got was a young one, forced to ripen, with thin stringy meat with some hint of sweetness but no satisfaction whatsoever. It has been in our freezer for almost for two weeks when I decided we better improve on it, hence, the minatamis na langka.

It was a regular sugar syrup, with about 1:2 ratio of water to sugar, cooked down and in we put the fruit. The water from the langka made the syrup more watery than I liked, but it is still much better than the fruit as is. The sugar also made the meat tougher, making it appear thicker than it really is. It’s more like of a last ditch effort for the langka. But at least we saved it. 🙂

Minatamis na Langka Recipe

1 kilo of langka devoid of seeds, 1 cup sugar, ½ cup water

 Create a sugar syrup by boiling the sugar and water over low heat. Don’t allow to brown too much (unless you really like the jackfruit caramelized). Once the syrup has become a goopy liquid, put in the fruit (any fruit will work the same way) and let it simmer for a good 10 minutes to ensure that all of the fruits are cooked slowly in the sugar and that their flavors develop. Cool. Set aside.


5 thoughts on “Minatamis na Langka (Sweetened Jackfruit)

  1. Your recipe is yummy but the quality of langka is soft. Do you have any idea how to make langka tastes
    like prune’s quality.

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