|1.||Gooseberry or amla about 10 (gooseberry pieces 1 cup)|
|2.||Sugar 3/4 to 1 cup|
|3.||Salt 2 pinches|
dry gooseberries / amla.
Remove the seeds.
grind the gooseberry pieces.
Add sugar and grind again into a fine paste.
Make sure you add only the right amount of sugar that will enable you to grind.
paste in a thick-bottom utensil. Do not use
an iron kadai, because the jam will turn black.
If you have sugar left from the measurement, add to the paste.
the mixture gets a jam-like consistency,
switch off the stove.
Gooseberry jam / amla jam is ready.
|TIPS||Gooseberry Jam Recipe|
gooseberries are slightly bitter. To avoid the bitter
taste, cook the gooseberries in water. After these
become soft, drain the water.
Press each berry and remove the seed. Follow the remaining procedure from Step 3.
|2.||You can keep this gooseberry jam at room temperature.|
|3.||As the jam ages, its color successively becomes dark.|
|4.||If you plan to keep the jam for a year or more, make the jam thicker. Transfer the jam into an air tight container, after the jam cools down.|