Gooseberry Jam

Hi frnz..So, here's my another healthier jam recipe..It's GOOSEBERRY JAM..Actually I planned to post some other recipe today, but recently we bought some gooseberries and I used some of them to prepare an yummy rasam the next day n the remaining was waiting to be used..But I was busy and couldn't use it regularly..So, they started to get over ripen and a few of them got wasted..I really hate to waste food and feel guilty whenever it happens due to unavoidable situations ..So thought to make use of the batch completely..And Jam was the solution which came into my mind..And here it is..You can have it as a side dish or as a dessert after meals..So, don't miss it frnz..

 

RECIPE:

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Preparation Time:10 mins

Cooking Time: 30 - 40 mins

Serves: 1 medium sized container

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INGREDIENTS: [1 cup=240 ml]

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Gooseberry - 30 to 35 (I used 32)

Jaggery - 3 balls

Water - 2 cups 

Cardamom - 6 small crushed

Vinegar - 3 tsp

 

WATCH HOW TO MAKE THE RECIPE:

 

METHOD:

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1. Wash and wipe the gooseberries. Chop them into pieces. Pulse them for 4-5 times in a dry blender without water in batches. Transfer to the cooking vessel.

2. Close and cook the gooseberries in simmer for 5 mins. 

3. Add the water one cup at a time and cook in simmer in between. 

4. When the the water is completely reduced and the gooseberries have become very soft, crush the jaggery and add them little by little and keep on stirring until they are perfectly melted and no liquid is left.

5. Next, add the cardamoms and cook for a minute. 

6. Finally, switch off the stove, and add the vinegar. Stir well. Allow to cool. Transfer to an airtight container and store in a refrigerator for several weeks. That's it!!

Your super healthy yummy Gooseberry Jam is ready to be served!! Njjoyyy!!

 

NOTE:

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1. You can also use grated gooseberries instead of chopping and pulsing.

2. Jaggery can be replaced with palm sugar/brown sugar.

3. If you are finishing the jam in a couple of days, add ghee and roasted cashews at step 6 and skip vinegar.