Remedies and basics
Amla Jam
A spoonful of sweet-sour amla, a gentle answer to the afternoon sweet tooth.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Makes
- About 12 ounces
From Ayurveda: Breaking the Rules Without Breaking the Principles
Ayurveda looks to amla, the Indian gooseberry, for its anti-inflammatory properties, and it is one of the richest sources of vitamin C. It is the main ingredient in chyawanprash, which we ate a spoonful of every day growing up. (We even gave it to the dog.)
This jam is simpler than chyawanprash and suited to summer or to anyone with inflammation. I often make it for patients working with a sweet tooth, since a teaspoon a day is a wonderful alternative to sweets. Amla is naturally very sour, so the sweet jam tastes refreshing. It keeps in the refrigerator for about a month.
Ingredients
- 15 amla berries
- 1 cup sugar
- A pinch of saffron
- A pinch of ground cardamom
Method
- 1Steam the amla berries in a saucepan fitted with a steamer basket for 15 minutes, then let them cool.
- 2When cool enough to handle, remove the seeds and purée the fruit in a food processor.
- 3Heat the purée with the sugar in a small saucepan over medium heat, stirring constantly for 8 to 10 minutes, until the sugar melts and the jam is firm but still loose. It is ready when the white substance from the amla dissolves.
- 4Remove from the heat and add the cardamom and saffron, crushing the saffron between your fingers. You should hear it crunch; if not, it is not fresh.
- 5Once cool, store in a jar in the refrigerator.
