Friday, 28 March 2014

RASBHARI KA JAM (CAPE GOOSEBERRY JAM)


To save on time and to simplify the process of preparing a post, I usually try to make a monthly recipe planner. It helps me plan my whole schedule i.e. from grocery shopping to cooking/ baking & composing the food clicks. However, it happens several times that all my plans go flying out of the window when I spot certain seasonal gems that result in posts such as the Spring Garlic Pilaf and now this one. A jam post was nowhere near my plan of things. However, seeing these plump juicy beautifully orange-ish cape gooseberries, I lost my heart to them. They happen to be in season for a very short time and I realized that to enjoy them for long, these beauties needed to be preserved and what better than jam! And it was then, that I also realized that my only other post on jam was this Sweet & Spicy Tomato Jam two years back!


For this jam post, I thought of reducing the sugar and swapping some amount with a natural sweeter and honey is all that is available here. It seemed like a good idea since this would mean that in future I can swap the sugar completely with honey. However, the only problem is that the taste of honey is not something my family enjoys much. To overcome that problem and to camouflage its flavor I chose to add the sweet warm notes of cinnamon. Also, you may swap cinnamon with green cardamom. This recipe can be easily halved. 

I am so glad I made this jam...it felt like letting in the morning sun shine – golden bliss, warm, caressing and its bright colors will enliven your mood!  

1 kg grams (6 cups) Cape Gooseberries
1½ cup Sugar
½ cup Honey
½ quill Cinnamon, optional (add one quill for stronger cinnamon notes)
2 tbsp orange juice
2 tbsp lime juice




Wash and gently wipe the cape gooseberries with a kitchen towel. I roughly pureed 2 cups of the berries and sliced the rest. (Slice the larger ones horizontally in three,  but not too thin, and smaller ones in halves). 

Take a heavy bottom non-reactive pot and add all ingredients. Put on medium heat and stir the ingredients. Once the sugar melts and the mixture begins to boil (approx 3-4 minutes), reduce the heat to medium low and cook for approximately 25-30 minutes. 

Check for done-ness of jam. I did the first check for done-ness when the jam had been cooking for nearly 25 minutes and then proceeded to cook it for further 5 minutes till it reached the desired consistency.

Once the jam reaches the desired consistency, remove from heat and transfer hot in dry sterilized containers keeping a half an inch space at the neck of the bottle. Screw the lid tightly and turn the jar upside down to allow the heat to create a vacuum. 



Let the jam cool completely and store it at a cool dark place. Once opened, refrigerate the jam. It should keep well for a few weeks.

NoteFeel free to add either all sugar or all honey to the jam, whatever fancies you.

Note: Since I wasn't too sure what texture the jam would eventually have, to be on the safer side, I puréed 2 cups and sliced the rest. And I am really pleased with the end result J
 
Thanks for visiting and see you soon again! 

43 comments:

  1. Wow!! Loved the jam ..looks so yumm..amazing pics...

    ReplyDelete
  2. For us here it's goose berry season and I'm so going to prepare this!
    The jam looks amazing.

    ReplyDelete
  3. These berries are very expensive here and somehow i never to experiment with them in my kitchen, Jam sounds a better option to cook with them.. Wonderful recipe.

    ReplyDelete
  4. That looks beautiful!!! I never used Cape gooseberries. Are they the same as tomatillo?

    ReplyDelete
  5. This is a super jam recipe. Loved your clicks

    ReplyDelete
  6. Thats some thing healthy and yummy in the jar :) 2nd pic is amazingly mind blowing :)
    Never heard to cape gooseberries :(

    ReplyDelete
  7. Loved the first pic and the jam too! Cape gooseberries - new to me.

    ReplyDelete
  8. I have never had gooseberries. This jam looks amazing! I wish I could try it right now. :)

    ReplyDelete
  9. Not sure if I can find gooseberries over here. May I can but I bet it will be exorbitant in price. Delicious and looks so good. Finally, I see you post in blogger.

    ReplyDelete
  10. Wow......... Jam looks mouthwatering, inviting too!!

    ReplyDelete
  11. Looks amazing, your pictures makes me drooling.....

    ReplyDelete
  12. Love tomatillo! The jam must be very tasty!

    ReplyDelete
  13. I've never made jam before because it seems so scary to make! You've made it seem so easy, and beautiful, that I just might have to dig in and try one of these days! :)

    ReplyDelete
  14. I've never tried gooseberry jam in my whole life! I am sure this tastes great... I've smitten with your pics!

    ReplyDelete
  15. Absolutely beautiful! Those gooseberries have such a lovely colour to them and the jam is just fantastic. I try and have a calendar of sorts but like you I get distracted by the produce section at the store. What I try to do is check the store or market first and then make a calendar...that doesn't always work either :)

    ReplyDelete
  16. Beautiful gooseberry jam never tried it though.
    U are so organised with monthly planner may be a post on that too would really help me :).

    ReplyDelete
  17. I've never had or seen a gooseberry before! I'm sure it makes for a lovely jam!

    ReplyDelete
  18. Delicious gooseberry jam. I admire your planning, mine never ever planned post. I always draft and post and click on the same day. So no post in draft till my blogging.

    ReplyDelete
  19. Never tasted these fruit before, wondering how the taste like?

    ReplyDelete
  20. I've never had a gooseberry before. They sure are beautiful and the jam looks wonderful!

    ReplyDelete
  21. the texture of the jam look awesome... never knew could make jam from these little beauties...

    ReplyDelete
  22. I like gooseberries but I usually eat them fresh and never as jam. I shall try look for gooseberry jam in specialty store.

    ReplyDelete
  23. I like Amla and they are so healthy! Never thought of making a jam, but this is a brilliant idea :-)

    ReplyDelete
  24. What a gorgeous jar of jam! I'm not at all familiar with Cape Gooseberries so it's hard to know what this jam would taste like, but I bet it's delicious! I love homemade jam and toast for breakfast!! Wish I had a jar of this!

    ReplyDelete
  25. the jam is looking beautiful. i have had rasbharis some years ago. we just have them plain and never make a jam. but preserving seasonal fruits is something which even i do.

    ReplyDelete
  26. Fantástica mermelada tengo Physalis en mi jardín y las preparo para jugo ,buena idea,abrazos

    ReplyDelete
  27. The honey and cinnamon sound delicious in this jam. Wish I had some for my toast for breakfast!

    ReplyDelete
  28. I love the color and the texture of this jam! An irreplaceable food on the breakfast table!

    ReplyDelete
  29. This jam looks really awesome. Love cape gooseberries so glad you changed your schedule. Funny in French we call them 'earth cherries'.

    ReplyDelete
  30. A lovely jam! It looks wonderful.

    Cheers,

    Rosa

    ReplyDelete
  31. This definitely is a gem recipe! love the photography as always and what a great recipe to add to my recipe collection!

    ReplyDelete
  32. Never had gooseberries but heard and seen them several times on food blogs. I can't wait to actually taste it one day after learning about this - jam looks so delicious!

    ReplyDelete
  33. Wow! I remember eating these in India. The berries are delicious and I can only imagine how amazing this jam must be. Please send some over!
    As always your clicks are gorgeous!!

    ReplyDelete
  34. wow the jam looks real tempting...this jam is something new to me

    ReplyDelete
  35. I have never seen Cape Gooseberries, they are so pretty...and the jam just sounds delicious, I would love to taste it.
    Hope you are having a great week :D

    ReplyDelete
  36. I love gooseberries! I'm not always able to find them when they're in season, but they're so, so good. Love this jam -- brilliant idea. Thanks so much.

    ReplyDelete
  37. This jam looks too good to be true, delicious job :D
    Love the colour!

    Cheers
    Choc Chip Uru

    ReplyDelete
  38. How much I miss Rasbhari in Chennai...enjoyed eating these fruits in Rajasthan. Love the colour and texture of the jam. Good to know that you do planning for your blogposts...

    ReplyDelete
  39. Jam looks very appetizing.. likes its color & texture.. Do visit my space when you are free..

    ReplyDelete
  40. Hi. Thanks for dropping by and for those encouraging words. These berries aren't available in my city and I do not remember tasting them too. Home made jam is always a great idea and i'm impressed to hear that the posts are planned for the month. I'm never able to do that.

    ReplyDelete
  41. A couple of clarifications - Cape Gooseberries are not gooseberries, which are a green, cool climate fruit. Cape gooseberries are a sub-tropical, and they are not related to gooseberries. they are not tomatillos either. They have in common that they grow in a husk, but the tastes are completely different, and they too are a completely different plant family. it is rare to see Cape Gooseberries (or Physalis) in greengrocers as they are very perishable.

    ReplyDelete
    Replies
    1. Thanks Anonymous for your time and the trouble you took for 'clarification'.

      Cape Gooseberries or Physalis may be rare in the part of the world you stay but its pretty common in my part of the world albeit available for short period of time during the year.

      Delete

IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com