Amla Jam (Jaggery)
Savor the natural goodness of Amla Jam sweetened with jaggery, a delightful preserve that combines the tangy flavor of Indian gooseberries with the rich sweetness of jaggery. Handcrafted with care, this jam is bursting with the health benefits of amla, renowned for its high vitamin C content and antioxidant properties. With its unique blend of flavors and wholesome ingredients, Amla Jam offers a delicious and nutritious addition to your breakfast spread or snack time. Whether spread generously on toast, paired with yogurt, or used as a topping for desserts, this jam provides a delightful way to enjoy the goodness of amla while satisfying your sweet cravings.
Equipment
- Bowl
- Double Boiler
- Mixer Grinder
- Non-Stick Pan
- Spatula
- Plate
Ingredients
- 500 gms Amla
- 25 gms Ginger In Pieces
- 1 tsp Black Salt
- 1 tsp Black Pepper
- 1 tsp Cumin powder
- 2 tbsp Corn Flour
- 1 tbsp Ghee
- 500 gms Jaggery
- 1 tbsp Ghee
Instructions
- Take 500 gms Amla in a bowl and wash it thoroughly.
- Steam it in double boiler for 10 mins on medium flame. Check with inserting knife in Amla, if it goes easily then Amla is cooked.
- Turn off the flame and transfer to the bowl. Let it cool down, I rested for 15 mins.
- Now with the help of hands break Amla and remove the seed from it. Repeat for all the amlas.
- Transfer the deseeded Amlas to a Mixer grinder Jar, add 25 gms Ginger and mixer grind it to a paste form.
- Transfer the paste to a Non-stick Pan. Add 1 tsp Black Salt, 1 tsp Black Pepper, 1 tsp Cumin powder, 2 tbsp Corn Flour, 1 tbsp Ghee, and 500 gms Jaggery. Mix it on low flame.
- Increase the flame to medium and cook. Add 1 tbsp Ghee mix it and keep stirring until the texture becomes thick, it took around 20 mins for me.
- Turn off the flame and stir for 2 more mins. Transfer to a plate greased with ghee. Let it cool down completely. Amla Jam is ready.
Video
Notes
Store in a glass container. Shelf life is 5-6 months. Daily one spoon is beneficial.