Goose Berry Jam - ఉసిరికాయ జామ్ - Usirikaya Jam - గాయత్రి వంటిల్లు - Indian Recipes

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Recipe Text


    Gooseberries – 500gms

    {Steam Cooked Gooseberry Pulp – 410gms (1 1/2Cups)}

    Sugar – 385gms (3Cups + 1/2Of 1/8Cup)

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash gooseberries and pat dry them with a clean dry cloth. Take 100ml water in a microwave safe bowl and place this bowl in the centre of a microwave safe plate. Spread the gooseberries in a microwave safe plate all around the water bowl in the centre. Place this plate in microwave oven and cover it with a lid or bowl. Cook the gooseberries on high power for 5 minutes. If the gooseberries are not soft, cook them on high power for few more minutes. Cool the steam cooked gooseberries.

    Using mixer grinder, make powder of sugar.


    When the gooseberries are cool to touch press and separate the seeds. Using a mixer grinder, crush the cooked gooseberries without adding any water. By stirring with a spoon crush the cooked gooseberries in mixer grinder to get a fibrous paste.

    Take a heavy bottomed pan and add gooseberry paste and powdered sugar. Mix the ingredients and cook on high flame stirring till the mixture thickens. Take care while stirring the hot mixture as it bubbles and may cause skin burns. Cook the mixture till it reaches 115oC on candy thermometer. Once the required temperature is reached, switch off the flame and allow the jam to cool for 5 minutes. While the jam is still hot transfer it into clean and dry jars and cool completely. Once the jam is cooled to room temperature, cover the jar with lid and store either in refrigerator or even at room temperature.

    Points To Remember:

    Steam cooking the gooseberries in microwave oven helps in removing the seeds easily. Cover the plate of gooseberries and water bowl with a bowl or plate so that when cooked steam develops from the water in the bowl and the gooseberries would get partially cooked.

    Cool the steam cooked gooseberries before removing the seeds so that it would not burn fingers.

    As we are not adding any water, it is advisable to powder the sugar than directly adding it so that it mixes well with the gooseberry paste.

    It is always advisable to use candy thermometer to get the right texture when making jams. At 115oC the jam gets soft texture as sugar syrup reaches soft ball stage. On cooling it further thickens and hence it is advisable to switch off the flame once the jam reaches 115oC.

    Transfer the jam into clean and dry glass jars while the jam is still hot. It is easy to pour the jam into bottles while it is hot as on cooling it thickens and sticks to the ladle and becomes difficult to transfer. Also the jam spreads evenly in the jar while it is hot or else it would fall in lumps.

    Sugar quantity appears more but to cut the tartness of gooseberries that much is required.

    Use this jam as spread on hot toasts.

    Early morning have a spoon of this jam during winters to keep good health.

    Enjoy !!!!!!!!!!!!!!

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