Amla Murabba or Indian Gooseberry Jam is a simple sweet spread made by slowly cooking Amla chunks in sugar over the stove top. Flavored with fennel seeds, black pepper, cardamom, and saffron, this homemade jam tastes tangy and sweet.
Memories from my childhood take me back to days when we had a daily dose of Murabbas- amla and Gajar. My mother made sure to give us Amla Murraba the first thing in the morning! Back then, we had so much energy to spend that it was quite easy to digest the sugar high from it. Slowly, it became difficult to consume so much sugar from one large piece of Amla.
This Amla murraba or Indian Gooseberry Jam is made by cooking small pieces of amla in sugar. It’s smooth enough to spread on bread but still has little fruit chunks for texture. As Amla is super tangy, it becomes a challenge to give it to kids. This jam recipe is an easy way to enjoy the goodness of amla with a bit of tart and sweetness. It can be used as a spread, topping, or eaten on its own.
Find More Easy Amla Recipes: Amla Candy Recipe, Amla Juice recipe, Instant Amla Pickle, Amla Pickle without Boiling, Amla Chutney, Sweet Amla Pickle Recipe.
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Ingredients
See the recipe card for exact ratio of the ingredients.
- Amla: Amla or Indian gooseberries are packed with vitamin C and are naturally sour and tangy. Adding sugar or salt with spices, makes it easy to consume amla.
- Sugar: I suggest using white granulated sugar.
- Spices-Black Pepper, Cardamom, Saffron, Fennel Seeds
- Black Salt (Kala Namak)
How To Make Amla Murabba or Gooseberry Jam
Step 1. Boil the Amla
Wash the fresh Indian gooseberries and boil them in water until they become soft. Drain and let them dry completely.
Step 2. Chop the Amla
Once dry, chop the boiled amla into small, bite-sized chunks. Set aside.
Step 3. Cook Amla with Sugar
In a heavy wok, add sugar and the chopped amla. The sugar will release water and start to melt. Stir occasionally to help it dissolve completely. Add spices (coarse grind the whole spices) and salt.
Step 4. Cook the Murabba
Let the amla cook in the sugar syrup on a low flame, stirring occasionally. Continue cooking until the syrup reaches a one-string consistency.
Step 6. Cool and Store
Once the desired consistency is reached, remove the murabba from the heat. Let it cool completely before transferring it to a clean, dry jar.
Expert Tips
- Make sure that amla are dry before chopping them. You may wash and dry a day ahead as well.
- The wok, spoon, and jar for the murabba/jam should be dry and clean. I keep these things in the sun for 1 hr or so and then use them. Any ounce of moisture can spoil the jam.
- The color of amla would change from green to dark brown because it’s cooked in the sugar syrup,
- The jam would thicken up later so avoid over cooking it.
- This amla murabba or jam can be spread over a toast!
- Store it for 2-3 months in a dry container (glass) with a lid at room temperature.
Recipe FAQs
Eating amla murabba daily can boost your immunity, improve digestion, and provide a rich source of vitamin C. It may also support skin health and help in managing blood sugar levels.
The best time to eat amla murabba is in the morning on an empty stomach to maximize its health benefits. It helps in digestion, boosts immunity, and provides energy for the day.
Raw amla is better for maximum nutrient intake, as it provides higher vitamin C. Amla murabba is an easier way to consume amla as they are very sour in taste.
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Amla Murabba Recipe- Indian Gooseberry Jam
Amla Murabba or Indian Gooseberry Jam is a simple sweet spread made by slowly cooking Amla chunks in sugar over the stove top. Flavored with fennel seeds, black pepper, cardamom, and saffron, this homemade jam tastes tangy and sweet.
Ingredients
- 10 piece Amla 2.5 cup chopped Amla
- 2.5 cups Sugar
- 3-4 piece cardamom
- 10 strands Saffron
- 10 piece whole black peppercorns
- 1 teaspoon black salt
- 1 teaspoon fennel seeds
Instructions
-
Wash the fresh Indian gooseberries and boil them in water until they become soft. Drain and let them dry completely.
-
Once dry, chop the boiled amla into small, bite-sized chunks. Set aside.
-
In a heavy wok, add sugar and the chopped amla. The sugar will release water and start to melt. Stir occasionally to help it dissolve completely. Add spices (coarse grind the whole spices) and salt.
-
Let the amla cook in the sugar syrup on a low flame, stirring occasionally. Continue cooking until the syrup reaches a one-string consistency.
-
Once the desired consistency is reached, remove the murabba from the heat. Let it cool completely before transferring it to a clean, dry jar.
Notes
- Make sure that amla are dry before chopping them. You may wash and dry a day ahead as well.
- The wok, spoon, and jar for the murabba/jam should be dry and clean. I keep these things in the sun for 1 hr or so and then use them. Any ounce of moisture can spoil the jam.
- The color of amla would change from green to dark brown because it’s cooked in the sugar syrup,
- The jam would thicken up later so avoid over cooking it.
- This amla murabba or jam can be spread over a toast!
- Store it for 2-3 months in a dry container (glass) with a lid at room temperature.
| Nutrition Facts | |
|---|---|
| Serving size: 1 spoon | |
| Servings: 20 | |
| Amount per serving | |
| Calories | 93 |
| % Daily Value* | |
| Total Fat 0.4g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 23.9g | 9% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 20g | |
| Protein 0.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 4% |
| Potassium 60mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
