Raaz Avalyache Jam ~ Star Gooseberry Preserve
Cup measure used 1 cup = 240ml | Total time: 45 mins | Yield: a small jam jar
- 350 grams (2-1/2 cups) star gooseberries (raaz avale)
- 300ml (1-1/4 cups) water
- 300 grams (1-/1/2 cups) granulated white sugar (adjust to taste)
1. Remove stalks and wash the gooseberries in a couple of changes of water. Keep aside.
2. Wash and sterilize a glass bottle to store the preserve. You can either boil the bottle in a pot of water or place the bottle in an oven heated to 200 degrees C for about 15 minutes or place the bottle in a short cycle in your dishwasher. Once done there should be no moisture inside the bottle or its cap.
3. Add the water and sugar into the heavy based pan and cook the mixture on a medium heat till it begins to bubble.
4. Add the gooseberries and stir every now and then till the colour changes from pale green to brownish-red. Take care to see that the heat is maintained on a medium low and the sugar syrup doesn’t caramelize. If the colour of the preserve does not look red it is okay. Remove when the syrup is still a bit runny as it will harden as it cools. If you wait for the colour to change you could risk over caramelization of the sugar.
5. Remove the pan from heat and using a clean, dry spoon transfer the preserve (while it is still hot) into the sterilized container and seal the cap tight. Keep the bottle aside to cool completely. If sealed properly you should hear a ‘pop’ sound when you try to open the bottle.
6. Once opened use up within 2 weeks or refrigerate for a longer shelf life.
The preserve can be enjoyed as is. It is not spreadable like traditional jams due to the presence of the stone (seed) inside the gooseberries, but they do get softened due to the cooking so you can chew the small ones and discard the bigger ones.