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Amla Jam | Gooseberry Jam

Amla Jam is a nutritious and healthy accompaniment. This sweet and tasty jam can be spread on a paratha or bread. It is a quick and easy recipe. Amala Jam's core ingredient is Amla.  Amla is a specialty of winter season. We can preserve it as a jam and serve to your family in summers. You can eat amla in the form of pickle, murabba or candy.

As we all know that Amla is a rich source of Vitamin C and has lot of health benefits. Daily consumption of amla can boost your immunity due to its high concentration of vitamin C. Amla increases your hemoglobin level, red-blood cells count and purifies blood. Amla is also rich in anti-oxidants, which help fight free radicals that are responsible for early ageing. You can easily get the nutrition of Gooseberry by making jam. Here's an easy and quick recipe of amla which is boiled and cooked with sugar. It gives a sweet alternative to pickles. So have a look on this recipe.

Amla Jam

Ingredients:

500 gm. Amla (Gooseberry)
500 gm. Sugar

Instructions:

Wash the amla with water very well.

Raw Amla

Boil water in a pan. Add amla into it and boil for 5 minutes on medium flame till they become tender.


After that remove from heat and drain the water with the help of strainer.


Allow the amlas to cool down. Now remove their seeds and cut into pieces.


Blend them in the mixer to make a paste.
Take a pan and switch the flame to medium-low. Add the amla paste into it along with sugar and cook on a medium flame.


Stir the mixture continuously.
Once the sugar dissolves completely, the colour of the mixture will start to change.
Saute and stir amlas for 5 to 7 mins on low flame.


Once the water from amla evaporates, it will thicken and the mixture will start leaving edges.


Check with your fingers, it will stick between the fingers.
Turn off flame and allow it to cools down.
When the jam cools down completely, fill in the jar and serve whenever you want. You can use this for a long time now.

Tips:

  • You can check its consistency with plate taste. Put some jam on a plate, it should not flow and stay firm without moving. 
  • Do not overcook otherwise it becomes hard when cools down.
  • Ensure heat is on low while making jam else it will get burnt.
  • Fill this jam into a glass or ceramic container instead of metal jar as amla has acidic nature. It will spoil jam when comes to contact with metal.
  • Container should be moisture free and clean.
  • Always use clean and moisture free spoon to take out jam.
  • You can keep this in refrigerator for a long period.


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