Amla or Indian Gooseberry is prettily available in India during winter. It’s one of the fruits that packs many health benefits. Amla juice contains nearly twenty times as much vitamin C as orange juice and helps to enjoy a healthier life.
Ayurveda says that regular use of amla leads one to live more than 100 years .Amla keeps the person at the bay from several diseases. Amla is also an important ingredient of ayurvedic preparations.
Here are some reason why you should take amla ::
- It’s rich in vitamin C.
- It enhances immunity & memory power.
- Good for digestion.
- Great for urinary system.
- Superb for skin.
- Reduce inflammation & bad cholesterol.
- High in antioxidants.
- Keeps hair healthy, removes dandruff, strengthens teeth & nails.
- Cure shore throat & reduce weight.
- Works as a blood purifier.
People make Amla chutneys, Amla murraba , pickles & jam during winters. The aim is to store amla and use throughout the year. Amla may not be very appealing in taste, but it is definitely a wonder fruit for health benefits.
AMLA JAM ::
- Amla – 250 gram
- Sugar – 1 ¼ th cup
- Lemon juice – 1 tsp
- Cloves – 2 no
- Cinnamon- ½” piece
- Water – 1 cup
METHOD OF PREPARATION ::
Wash the whole amlas in water for 3 to 4 times.
Take 3/4th cup of water and amlas in a pressure cooker ,cook it for 2 whistle ,till those cooked.
Remove from the flame, let the pressure release itself.
Drain the cooked amlas in a strainer and cool those completely.
Now cut the amlas and discard the seeds.
Transfer these amla pieces to a blender and make a paste.
In the mean time take sugar and 1/4th cup water in a pan. Stir occasionally.
When sugar dissolves, add ½ tsp of lime juice ,whole cinnamon ,cloves and continue cooking till the syrup seems clear.
Gradually add the amla paste to the syrup, and stir with other hand. So that no lumps can be formed.
Cook in low flame while stirring occasionally.
After 12-15 minutes the mixture will become shiny & seems like a gel.
In this point remove the whole spices from the mixture.
Add rest of the lemon juice and mix it well.
Take little jam and rub with your finger. It will be little sticky.
It’s done now. Let it be completely cool .
Store in a sterilized bottle.
- Remember, the jam will thicken a bit after cooling down. So do not make the jam too thick while cooking.
- Keep it in a sterilized bottle so that you can consume it up to a year.
- You can cook the amlas in a pan. But check water level at regular intervals.