Amla Jam Recipe with step by step photos. It can be eaten directly or mixed in warm milk or water. It can be used like any other jam, spread onto crackers or bread.
Actually I have made this herbal remedy for mom in law and hubby. So that I can include some daily tonic and supplement to their body in daily life. Natural Indian health Tonic and supplement for building our immunity and with anti ageing properties.
Amla Jam has great benefits:
- Great tonic and supplement for body as it supplies great amount of vitamin C
- Got anti ageing properties
- Keeps skin clear, smooth and wrinkle free.
- Helps in curbing weight.
- Keeps stomach and digestion problems at bay.
- Also builds immunity and keep sickness at bay.
Let’s make step by step Amla Jam Recipe:
1. Grind whole green cardamom, black pepper, cinnamon, cumin seed and fennel seed powder into a processor until fine powder. Wash Amla and pressure cook them unto one whistle only. I don’t have a pic for this one.
2. Allow the amlas to cool down. Now remove their seeds and mash them with the back of spoon Or your finger.
3. Grate jaggery and keep aside.
4.Take a wide bottomed pan add ghee to it. Once ghee is little hot add the mashed amlas into it.
5. Saute and stir amlas for 5 to 7 mins on low flame. Once the water from amla evaporates.
6. Add grated jaggery and keep stirring continuously.
7. Keep stirring the moisture will evaporate and it will thicken. The mixture will start leaving egdes. Now add salt, spiced powder and combine nicely.
8. Switch off the gas allow the chaywanprash to cool down. Transfer to a metal container for storage and place it in fridge. When the mixture cools down add honey it’s optional.You can use this for a long time now.
Amla Jam Recipe and printable version below:
- 14 to 16 amla (gooseberry)
- 2 cup grated jaggery Or 1.5 cup sugar
- ¼th cup honey (optional)
- a pinch of salt
- 5 to 6 green cardamom
- 8 to 10 black pepper
- 1 inch cinnamon
- 1 tbsp cumin seed
- 2 tbsp fennel seed powder
- 5 to 6 tbsp ghee (clarified butter)
- Grind whole green cardamom, black pepper, cinnamon, cumin seed and fennel seed powder into a processor until fine powder. Wash Amla and pressure cook them unto one whistle only.
- Allow the amlas to cool down. Now remove their seeds and mash them with the back of spoon Or your finger.
- Grate jaggery and keep aside.
- Take a wide bottomed pan add ghee to it. Once ghee is little hot add the mashed amlas into it.
- Saute and stir amlas for 5 to 7 mins on low flame. Once the water from amla evaporates.
- Add grated jaggery and keep stirring continuously.
- Keep stirring the moisture will evaporate and it will thicken. The mixture will start leaving edges. Now add salt, spiced powder and combine nicely.
- Switch off the gas allow the jam to cool down. Transfer to a metal container for storage and place it in fridge. When the mixture cools down add honey it's optional.You can use this for a long time now.
Please use only ghee (clarified butter) only.
I have used jaggery you could use sugar.
Thanks Maria for this awesome recipe. I had one kg of organic amlas. So I tried out your recipe for jam and it turned out yummy. Do you have any more recipes for amla. 😊
Thanks Managala for trying the jam, will post some amla recipes soon.
Hey…tried the jam yday…it came out so well.can u tell me the self life?should i.must store it in fridge???thanx for such aawesome recipe….
Remya thanks for positive feedback 🙂 glad you liked it. You can store for a month in the fridge.
ankita sharma says
I am in my 6th month of pregnancy. Suffering from acidity & constipation. Would amla jaggery jam be safe for me & by baby? Can I consume it during summers also?
I bought n carried amla at home. Plz reply soon…
Ankita best will be to consult a doctor for consumption of amla and jaggery, thanks.
Thank you very much for this recipe and I would like to know that we need to add water for pressure cooking of amla
Yes Yogitha you can add a cup of water while pressure cooking the amlas. Hope this information helps you. You are always welcome.
Rhythm Iyer says
I’m a vegan
Can I use cocnut oil to make it ?
Yes Ryhthm you could try with coconut oil but traditionally its made with ghee. Hope this information helps you.
can i give it to my 1 year 4 months daughter? she suffers much from infection cough and cold
Ananya it would be better if you check with a doctor or an ayurved specialist for checking this information. I am sorry I don’t have an answer for this query.
Atique Zaman says
Fresh Amla is to be used?? or Dried ???
and a lot of thanks for the recipe…
Fresh amla have to be used for this recipe thankyou atique.
is heating honey healthy
i thought that one should not heat honey as it produces more ama
Rohit you are absolutely right eating honey could cause ama in your stomach. I have modified the recipe thankyou for pointing out 🙂 hope this help’s you.
thank you very much for the recipe. i did not know that it is so easy. i have already bought gooseberry from the market. i am going to prepare it. thank u again.
Surely Chandrakala let me know once you make them 🙂 and you are always welcome.
Can I add ashwaganda to this recipe?
Jenise ashwagandha is not added to chyawanprash generally. But you could have them as a supplement but do consult a doctor first thanks hope this help’s you.
Geeti Bhagat says
The photo of ghee in the pan reflecting a tree – nature – is quite unique and wonderful. Enter it in a photo competition!
Thankyou Geeti 🙂 would try doing that…
I wanted to know what else can be eaten with this jam, while still keeping it sattic? How much can be eaten as to not over do it?
You could have 1 tbsp of chyawanprash morning before breakfast.
I am going to try your recipe , but they say do not store in steel or metal container so I am confused, how is the best way to store it. Also are they saying this because Amla is sour fruit.
Please clarify. Thanks
Thanks for coming here if amla chyawanprash is stored for a long time in a metal container it starts becoming black. Hence best is to store in a glass bottle and store in the fridge which would last for a longer time. Hope this helps you 🙂
ninette dsouza says
I tried it but it did not come like jam wettish consistency it quite dry and when i use a spoon to pick it up i have to push it down what went wrong pls explain txs
Probably you cooked it for too long also it’s texture would be like chyawanprash and not like jam. Hope this helps you 🙂
Mrs. Jinder Mohini says
Thank U very much for the Chyanprash Recipe. I am from Panchkula-haryana,India.
Thankyou Mrs Jinder Mohini for writing do try the recipe ans share your views. Looking forward to your reply and happy weekend.
How long can you store this chawanprash.
I want to make it for one whole year as we cannot get gooseberries after jan
Lalitha my chyawanprash is still fine I have stored in a steel container in the fridge. Mine has lasted for 8 months now. The chyawanprash may turn little blackish but that’s fine it won’t get spoiled. Hope this helps you 🙂
thanks for sharing such healthy recipes….
You are welcome Leanne 🙂
Subha S says
i tried this jam……..it came out very well…….
its remember my school days when i was taste this……
Real chyawanprash …………
Keep posting new recipes and for our health toooo…….
Thanks Subha you can call me Maria 🙂 yeah this chyawanprash tastes healthy and nice. I will keep updating more recipes dear take care!
ayurvedic lover says
Can you substitue the fresh amla for dried?
No you can’t replace fresh amla for dried ones.
Kiri W. says
What an interestingly spiced jam – love it! 🙂
thanks Kiri 🙂
I have always wanted to taste gooseberries, but really have never even seen any at the grocers! My niece is the the one in the family that makes jam and jelly all the time. It is her favorite hobby. I will pass this along to her once I get my hands and try gooseberries. I love trying new things, so glad to come here and see this. Have a great day!
Thanks a ton 🙂 Tina!