Indian Gooseberry, popularly known as Amla in India, is a tangy, pale green fruit with crunchy, crisp flesh. It is one of the richest sources of Vitamin C, and has many nutrients that are essential for health and wellness. Everyday consumption of this wonder fruit is traditionally considered to offer some amazing health benefits.
In Indian cuisine, Indian gooseberry is ingeniously put to use in making beverages, pickles, chutneys, candies, and jams. This jam is very simple to make but incredibly delicious. You can serve it with pancakes, toasted bread, Indian breads like Chapathi, or on ice cream—the possibilities are endless!
Makes about 5 cups
850g Indian gooseberries
One 1-inch/2.5-cm piece of cinnamon stick
4½ cups/810g granulated sugar
1 teaspoon vanilla essence
1. Place the gooseberries, cinnamon stick and cloves in a saucepan with 1¼ cups/315ml water. Cover the pan and cook over medium heat until the gooseberries are tender, about 15 minutes. Turn off the heat.
2. Drain the gooseberries, reserving the cooking liquid. Remove the spices and discard. Let the gooseberries cool to room temperature.
3. Coarsely chop the gooseberries, discarding the seeds. Transfer to an electric blender and process until smooth, adding the reserved liquid.
4. Transfer the purée to the saucepan. Add the sugar and cook over medium-low heat, stirring frequently, until almost all the water has evaporated, about 50 minutes. Stir in the vanilla essence. Remove from the heat. Let cool to room temperature. It will thicken further as it cools.
5. Refrigerate the jam in airtight jars and use within a month.