Gooseberry (Amla) Jam with Coconut Sugar and Dates
Ingredients
- 800 grams of gooseberry (Amla)
- 500 grams of coconut sugar
- 10 Medjool dates
- 1 teaspoon ground pepper
- Fat pinch of saffron
- Fat pinch of salt
- 1 tablespoon neutral oil (optional)
Preparation
Pressure cook the gooseberries without adding any water.
Remove the stones from the fruit and mash or blend them to desired consistency.
In a wide pan, heat the oil/ghee and add the gooseberry paste, pureed Medjool dates, and coconut sugar. Cook until the jam thickens and starts to leave the sides of the pan. Adjust the consistency according to your preference.
Add ground pepper, saffron, and salt to the jam.
Allow the jam to cool completely before transferring it into a jar. Avoid contact between the jam and the metal lid of the jar to prevent a reaction with the ascorbic acid in the gooseberry.
Enjoy the gooseberry jam on toast, Ragi Rotti, as a salad dressing, or even dried to make fruit leather.