Gooseberry jam, aka amla jam, a delicious, sweet jam made with Indian Gooseberry, Ground amla, sweetened with jaggery and mild spices. A perfect jam to make this winter to boost your Vit C and immunity.
Amla Jam | Gooseberry Jam | Nellikaai Jam | Indian style jam with amla | Sweet Chutney with amla | Winter Special | How to make jam with amla | How to make jam with nellikaai | Vitamin C Recipe | Naturally boosting your immunity | Naturally Boosting Vitamin C
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Amla : Indian Gooseberry
Indian gooseberry, or amla, is a fruit tree that grows natively in parts of Asia. It has several culinary and herbal medicine uses, particularly in its native India.
The fruit is rich in vitamin C and often purported to have potential antioxidant and heart-health benefit. This humble fruit has promising anti aging benefits, promotes heart health. controls blood sugar levels and protects against liver damage.
My Personal Experience with Nellikaai | Amla
I m a big fan of Indian Gooseberries, humble amla. Last year, me and hubby used to eat an amla, everyday in empty stomach, first thing in the morning. The effects were so visible in our blood report after 2-3 months. Not only that, it boosts our immunity so well, i didn't have even one episode of antibiotic last year. Somehow, the habit went off track after we came back from vacation and now this year, we have started again.
About Today's Amla Jam | Nellikaai Jam
While looking for some interesting spreads, i came across this amla jam at Nishamadhulika's space. I had all the ingredients at hand, so made immediately.
This delicious jam with amla is made with just 2 main ingredients, fresh amla and jaggery. I have added few aromatics like cardamom, cloves and cinnamon to make it pleasant to the palate. Amla, has an astringent taste, even when blended and cooked with jaggery, it still shows it natural taste, these aromatics help to mask that unique aroma of this vitamin C loaded humble fruit.
How Can you Serve this Amla Sweet Chutney
I served this spread on butter toast for my elder one's evening snack today. He liked the taste. I m not sure whether my lil one will like it or not. The amla, even when sauteed with jaggery, has its mild flavor in the jam, which we adults can understand and enjoy, but the same cannot be said with kids.
- It tastes delish when served on a warm buttered toast.
- You can serve them with parathas and roti's.
- Dilute the jam with little water and enjoy it as a sweet chutney with Indian Chaat.
- Enjoy of teaspoon of this vitamin C packed amla jam, everyday during winter to boost your immunity against the common cold.
- Like chywanprash, enjoy a warm teaspoon of this fresh amla jam along with a glass of warm milk.
- Make small tubs of this immunity boosting jam for gifting your friends and family. They make a great gift for festival season.
Some More Amla Recipes
- Amla & Coconut Chutney : a south-indian condiment with lentils
- Amla Chutney : a South-Indian breakfast condiment for idly/dosa
- Uppu Nellikaai : Gooseberries in brine, quick and easy brine pickle
Gooseberry Jam | Amla Jam | Indian Gooseberry Jam
Equipment
- Indian style mixie or any heavy blender
- Heavy sauce pan for making jam.
Ingredients
- 12 Indian Gooseberries Amla
- 400 grams of crushed jaggery ¾ cup
- ½ teaspoon peppercorns crushed
- 4 cardamoms crushed
- 4 cloves powdered
Instructions
- Wash the gooseberries with water. Take them in a saucepan, add enough water for them to immerse well.
- Cook them on stove-top until they are done. Cooked berries will have crack on top. It will take hardly 15-20 minutes to cook.
- Let the berries cool well. Drain the water, remove the seed from the berries, Take them in a blender, along with cardamom, cloves and pepper and blend until smooth.
- You don't need to add any water while grinding the gooseberries. If you feel the mixer is getting stuck while grinding, then add just 2-3 tablespoon of water to get a smooth mixture.
- Heat a non-stick deep saucepan, add the ground gooseberry mixture and jaggery, let it cook until it comes together well.
- Keep the flame simmer, never make it high, or else the jam might burn at the bottom. Keep stirring often. The jam splatters as it cooks, so make sure to scrap the sides as you stir
- Keep the flame simmer and stir it often. To check the done-ness of the jam, drop a spoon of jam on a plate, if it, stays in one place and doesn't run, then the jam is done and ready. If it is runny, cook for another 2-3 minutes.
- Once done, let it cool completely in the pan. Transfer it to an air-tight container and refrigerate.
How to Serve
- We tried it on a crisp toast and loved the taste of the jam. The jam itself tastes like Chywanprash and those who love the taste of it, will very well like this homemade healthy alternative to it.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
cookingwithsapana
Healthy and tasty Amla jam .
Harini R
Wow! Never tasted amla in jam. bookmarking.
Sandhya Ramakrishnan
Wish I could taste a bit of this tangy jam. Looks awesome Priya!
Srivalli
That was amla!..I was drooling over the insta pic and wondered what it was..very nice to read about amla..
Pavani
That sounds like a great spicy, sweet chutney with amla.
Smruti Ashar
Interesting looking jam. Great pics too!!
Kalyani
awesome ! bookmarked to try soon 🙂 will make a small batch & try - made the Milagu marundhu from your blog and liked it priya...
Priya Suresh
Slurp slurp, my mouth is just watering, this jam rocks Priya.
preeti garg
Awesome and healthy recipe
Archana
Amla Jam looks so delicious! I used to make it when the kids were small. Nevertried with jaggery so will make a batch for us . Thanks.
Mayuri Patel
Its been ages since I've had some fresh amla. I guess I have to be in India to enjoy this sour but nutritious fruit. If I ever get fresh amla in Montreal, definitely will be making this jam with it. Am sure the sweet and tangy flavour must be awesome. Somewhat reminds me of the Gujarati chundo.
Renu
Mom used to make similar jam a lot, and now I am feeling nostalgic seeing your pics. I am going to try this in summers here when different types of berries comes. Bookmarking this.