Amla Morabba - Gooseberry Jam - Preserve

by Mishti
(Chennai - India)

Ingredients for Amla Morabba - Gooseberry Jam/Preserve

Lemon sized gooseberries(amla) - 1 kg
Sugar - 1.25 kg
Choona/Chuna (edible/pickling lime)*- a little bit

Preparation

Wash gooseberries. Prick with fork. Immerse in water along with the choona for 3 hours. This is in order to remove the excess sourness.

Cooking Method

Now pressure cook the gooseberries without water, till 2 whistles.

In a thick bottomed vessel, pour one glass of water. Keep on the fire and add the sugar. Make a one-thread consistency sugar syrup.

Add the gooseberries. Once it starts boiling, reduce flame and simmer for 10 minutes.

Repeat this process, i.e. boiling for 10 minutes, for the next two days.

Your amla morabba is now ready. Ensure that the amlas remain immersed in the syrup, to ensure that it does not spoil. If the syrup is too little, make some more syrup (one thread consistency) and pour in the morabba.

You can store up to an year.

Enjoy! Gooseberries are rich in calcium and iron, so they are particularly good for women.

*Chuna/choona is pickling lime - calcium hydroxide

Comments for Amla Morabba - Gooseberry Jam - Preserve

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Sep 23, 2015
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Aug 15, 2012
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Amla Morabba
by: Mishti

You should not remove the seeds. The gooseberries are supposed to retain their shape, and if you remove the seeds, they can become mushy.

Aug 14, 2012
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removing seeds from gooseberries - amla
by: Site Admin

I think there is no need to remove seeds while making morabba. But if you wish to, you may remove them.

After pressure cooking, it becomes easier to remove seeds from amla / gooseberries.

Aug 19, 2011
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About this goosberry jam recipe
by: Anonymous

Hi,

Thank you for this amla morabba recipe.

Do we need to remove the seeds? is it ok to leave them in the morabba? I think it would be possible to remove the seeds after pressure cooking them.

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