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Friday, 23 December 2016

Goosberry Jam

Recipe by Annapoorani Ganesan

Gooseberry 1 kg
Jaggery 1 kg
Elachi powder 1 tsp
Black pepper powder 1\4 tsp
Dry ginger powder 1/2 tsp
Ghee 1 tsp

Method : Put gooseberries in a cooker and steam for 2 whistles.  After cooling deseed and grind into coarse paste.  In a big kadai,add ground paste and equal quantity of jaggery. Cook until it leaves the sides. Add 1tsp full of ghee, ginger powder,elachi powder,black pepper powder and mix well.  Switch off the flame,let it cool completely.  Store in an airtight container.  Shelf life is more than six months.  I used it for one year by keeping it in refrigerator. My last year's jam was emptied yesterday only.  So immediately I made this.  Have a spoon full of this daily in the morning empty stomach to be healthy and forever strong youth.