Remove the seed from the jack fruit and cut it into small pieces. Cook with sufficient water to dip the jackfruit pieces, adding crushed clove and cinnamon. When the water boils remove the clove and cassia pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve
Heat water, sugar and citric acid in a vessel. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens, remove from fire and pour into the prepared bottle. Close the bottle after the jam cool.
Mix potassium meta bisulphate in 1/4 cup of jam. Mix it well with the remaining jam.
Note: To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.