Indian Gooseberry | Amla Preserve In Honey


I wrote some days back about the goodness of Amla or Indian Gooseberry. The fruit is in abundance these days and I am making full use of it. I love it in pickles, juices, chutneys, jams, and add it to rice, daals, salads etc. The amla tambli, amla supari and amla candy are delicious. I will try to post the recipes as I make them.

In this post we will make a simple preserve with honey. Honey has medicinal properties and this preserve is very good for immune system among other things.

The fruits cut in small wedges absorb the goodness of organic or wild honey and taste delicious. A tonic for those suffering from anaemia. I benefited from it immensely.

Some people use sugar for the preservation but I prefer honey for obvious reasons.

To make this preserve all you need is good quality honey and Amlas.

Make sure the containers are clean and dry.

Method :

Take fresh amlas and wash them with drinking water. Pat dry and keep aside. ( you can alternately cut raw ones into wedges and dry them in the sun to get rid of the water in the fruit before using).

In a clean, dry glass jar add whole amlas or wedges. If using them whole, do remember to prick them with a fork so the honey gets absorbed.

Pour honey over Amla wedges till they are totally immersed in it. Close the top with a muslin cloth or lid and keep the jar in the sunlight for 5-7 days.

The fruit will leach water so don’t worry. Just let it bleed all the water. Amla wedges will settle at the base full of honeyed goodness.

Once that’s done, take another dry and clean bottle. Transfer the fruit minus the liquid in the new bottle and add fresh honey.

The preserve is ready to eat.

Exposure to sun ensures the longevity of the preserve.

Use the leftover thinned down honey for second batch. I just keep it in the fridge till the next use or sometimes mix it in juices smoothies etc.

If using fresh sun-dried amla, just wait till all the water dries up and then you can put it straight in the honey. No need to change twice.

Both methods work fine. Be sure to keep the preserve in hot sunlight for a few days. Keep making a new lot when the first is about to finish.

Enjoy this delicious and healthy preserve daily to reap its full goodness.

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One thought on “Indian Gooseberry | Amla Preserve In Honey

  1. Pingback: Sundried Indian Gooseberry Supari|Candy | Spinning a Yarn Of Life

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