- 500 gms Fresh Amla
- 500 gms Fresh/Dried Khajoor
- 750 gms Sugar (optional)
- 2 Limes, Juiced
- 1 Litre Water
- Salt to taste
Prep: 15 minutes
Cooking: 3 hours
- Bottle Sterilization: 10 minutes each (before & after).
- Wash and pat dry fresh amla and khajoor.
- Cut them into small pieces, get rid of the seeds.
- Now churn them into a smooth paste/pulp, using a blender.
- On medium heat, place a heavy bottom pan with the pulp in it. Add sugar, water and lime juice.
- Let it cook on simmer heat until the sugar melts without getting caramelised for approximately 2 hours. Turn up the heat to medium and boil gently, stirring often, for another 30 minutes.
- Skim off any foam that forms on the top.
- Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar) or cook for some more time until it attains a glaze and becomes somewhat translucent.
- Place a small amount on a plate and refrigerate until it’s cool but not cold. If it’s firm – neither runny nor hard, it’s ready.
- Pour the marmalade into clean sterilised glass jars and seal with the lids. Store it at ambient temperature. It may take 24-48 hours for the natural pectin to set up properly.