Gooseberry Jam

Sterilise the jars, to be used for storing the jam, using hot water. Keep them aside for drying

Rinse the gooseberries under running water and then transfer them in a pot of boiling water to soften for 10-12 minutes

Keep the pot covered and boil them on Low heat until they soften(not completely, but you should be able to break each into 2. That’s when they are ready)

Deseed and chop the gooseberries into smaller pieces

Blend them into a purée without using any water

Transfer the puréed gooseberry in a deep steel wok/saucepan(use steel vessel to avoid any chemical reaction and change in colour of the purée)

Bring to a boil on high heat

Ignore the frothy layer while boiling as it will vanish as the jam cooks

After 10 minutes, add sugar and mix well

Reduce heat to medium as the purée turns golden in colour and starts to thicken

Add the ground cinnamon and cook until jamlike consistency is reached

Take off heat and transfer into sterilised jars

Let cool completely, before you can dig in.

Refrigerate for upto 5-6 months and enjoy with rotis, wraps,sandwiches..