Gooseberry Jam

The Indian Gooseberry or Amla is a fruit that is widely used in Ayurvedic medicines. It is known to be a powerful antioxidant and very effective in boosting immunity. It restores and rejuvenates the vitality of the body. Gooseberries are an excellent source of Vitamin C can contains calcium, phosphorous, iron, carotene, and Vitamin B complex. It also increases red blood cell production and strengthens teeth and nails. It flushes out the toxins and even nourishes the brain and mental functioning.

Health Benefits of Gooseberry

Gooseberries are found to be beneficial in:

• Respiratory disorders
• Eye Care
• Diabetes
• Heart Disease
• Infection
• Diarrhea and dysentery
• Gastric syndrome
• Anemia
• Urinary problems
• Hair loss
• Improving apetite
• Ant-aging

Eating Gooseberries

Raw-Gooseberries are best eaten raw to get the best of its benefits. Hubby and I love to eat it raw or with a bit of salt.
Juice- Many Ayurved and health centres in India offer gooseberry juice as a health drink. It is also available in bottled form.
Pickles- Gooseberry pickles are another favourite in my family.
Murabba- is a sweet fruit preserve. Gooseberry is also prepared as murabba and stored when the fruit is available in plenty.

Gooseberry for kids-
Having known the benefits of this fruit, how it boosts the immunity and apetite; I was very keen to introduce it to my kids. I would be fooling myself to attempt any of the above, so I decided to try making gooseberry jam. I am happy to tell you that my little girl loved it, she loves any jam on toast! I have to still work on my son, hope to get there soon.

Ingredients-
1dozen gooseberries
1 inch long ginger
1/2 tsp citric acid
1 cup water
1 1/2 cup sugar
Powdered cashew and almonds

Preparation-

• Top and tail gooseberries, deseed and chop.
• Peel and grate ginger. Juice the lemon.
• Run the chopped gooseberry in a processer to get a finer texture. Add a little water if necessary.
• Add sugar, water, grated ginger and citric acid. Cook the mixture, stirring all the time.
• When the jam is done, take off the heat, and add the powdered dry fruits.
• Cool and preserve in sterlised bottles.
• Serve on toast or as a sandwhich. Can also be included as part of the school tiffin.