Bottles of whole Gooseberry jam would be lined up in kitchen shelf to last for a year and we would be given one Gooseberry daily in a cup along with some sugar syrup like a Jamoon.  This jam used to be a  favorite among kids and the jam would never last a year!

Ingredients:
10 Indian Gooseberry
2 Cups Sugar
1tsp Sunna / Mineral Lime / Calcium oxide
1tsp Cardamom Powder (Optional)
Few strands of Saffron (Optional)

Method:
Wash and dry the Gooseberries with a cloth. Using a fork prick each of the Gooseberries on all the sides and keep them aside.

Dilute Sunna in water and put all the Gooseberries in it and keep it aside for an hour. Remove the Gooseberries and wash them in plain water.

Heat some more plain water and put the Gooseberries into the hot water and leave it for 5 minutes. Sieve and keep the Gooseberries aside.

In a thick bottomed pan add Sugar and 1 Cup water and when the Sugar melts, add the Gooseberries into it and keep stirring.  Add Cardamom powder and Saffron and keep checking for the syrup consistency.

When the syrup reaches a single thread consistency remove from heat and let it cool. Store the jam in dry airtight containers.

Tags: Bettadanellikayi Jam, Bettadanellikayi Murabba, Gooseberry Jam, Jams n' Jellies, Nellikayi Jam, Preservation, Preservation of Fruits n' Vegetables, Whole Gooseberry Jam

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Filed under: Jams n' Jellies