Amla jam (Indian Gooseberry Jam)

How to make Amla Jam, Recipe of Indian Gooseberry Spread 

Hello Friends 

I'm back with one more recipe of Indian Gooseberry. Sharing Indian Gooseberry Jam recipe with step by step pictorial guide..

Making your own jams from your favorite fruits is very much exciting, satisfying and rewarding job. Indian Gooseberry aka amla is a wonder fruit and regarded as healthiest food due to its high nutrient content. It is one the excellent source of Vitamin C. It also contains protein, fiber, iron, calcium, potassium and Magnesium.

☑ Health benefits of Amla are::

• Great antioxidants properties 
• Good for boosting immune system 
• Cures sore throat and cold
• Cures sleeping problem 
• Strengths heart muscles
• Eliminates aging effects 
• Treats menstrual cramps 
• Improves eye sight 
• Promotes hair growth 
• It also has several anti aging properties 
• Prevents hair loss
• Anti cancer properties 
• Reduces blood sugar and relieves diabetes 

Amla jam is an excellent , interesting and healthy way to incorporate the health benefits of amla in your daily diet.

The plan of action for this recipe is to soak amla in paan chuna (slaked lime) for 10-12 hours,  followed by rinsing thoroughly to remove all the traces of paan chuna and then pressure cooking of amla and make it a very smooth and pulpy then again sauté mashed amla in saffron flavored sugar syrup. The preparation looks very long, but trust me the end product is very much satisfying.

Let's get started 

☑ Recipe details 

• Preparation time 10-15 min
• Cooking time 35-40 min
• Soaking time 10-12 hours
• Cuisine Indian 
• Type accompaniment / jam
• Difficulty level - easy, but lengthy preparation 

☑ Ingredients required

• ½ kg amla
• ½ kg sugar
• 1tsp edible slaked lime /Paan chuna or alum (Phitakari)
• Few threads of saffron / ½ tsp saffron color
• 1 tbsp lemon juice 
• pinch of salt
• ⅓tsp vinegar or 
• 2 drops Citric acid

☑ Method

♨ Step 1 Mise en place

⚫Soaking of amla in edible slaked lime - Wash, poke it with the help of a knife or fork and soak the amla in paan chuna water - in a plastic container for 10-12 hours.

♨ Step 2 Pressure Cooking 

⚫Rinse, pressure cook and make amla pulp - Rinse amla very nicely under running tap water, pressure cook and allow 3-5 whistles depending on the quality of amla. Allow it to cool down, drain the water, remove the seeds and then mash it with the help of Pav bhaji masher.

♨ Step 3 : Cook with sugar

⚫Final step - Mix sugar, mashed amla, saffron color and ⅓ cup of water in a deep bottomed pan. Add a pinch of salt. Cook on slow flame for 15-20 minutes until nicely cooked.

⚫Remove from a gas stove. Allow it cool completely add citric acid mix well and then transfer in a sterilized airtight glass jar and store in a cool and dry place.

Also refer

Amla Recipes