Preparation time– 5 min
Cooking time– 45-60 min
Cape Gooseberry / Indian Rasbhari – 1 kg
Grounded Clove powder- ½ tsp
Sugar- 1 ¼ cup
Wash the gooseberries and slice them roughly. In a heavy bottom pan add the berries and simmer for 5-10 min stirring occasionally. When the berries have loosened their hardness and have released some water add sugar. On medium high flame bring the mixture to boil. Then lower the flame, simmer while stirring now and then to avoid sticking/ burning of sugar. Put a plate in the freezer, after the jam mixture has been simmering away for 30-40 minutes take out the plate and drop a spoon to test the density. If it is not runny Jam is done. If it is still runny simmer for next 5-10 minutes. Pour the jam in sterilized jars and close the lid. Put in the refrigerator once the jar has been opened. Also as summer shall be here in next 2 months would recommend placing the UN-opened jars in the refrigerator.