Falsa Jam Recipe | Grewia Asiatica Berry Jam | Kitchenstagram
Falsa, also known as Grewia Asiatica, Falsa Jam is a unique preserve made from the small, deep purple fruit of the falsa plant. This seasonal berry, cherished in South Asia, carries a naturally tangy-sweet flavour that makes it perfect for summer treats. When turned into jam, the fruit’s zesty taste balances beautifully with sugar, creating a spread that is both vibrant and delicious.
Falsa or Grewia Asiatica, is a rare and seasonal summer berry native to the Indian subcontinent. Resembling blueberries in appearance, these tiny purple fruits pack a burst of tangy-sweet flavour and are revered not just for their taste, but also for their remarkable cooling and medicinal properties.
Loaded with vital nutrients like potassium, vitamin A, C and K, Falsa is a powerhouse of antioxidants. Its juice is celebrated for aiding digestion, soothing acidity and helping regulate blood pressure and cholesterol levels. Often recommended in Ayurveda, Falsa also supports liver function and can relieve symptoms of anemia, respiratory ailments and urinary issues. Applied topically, its juice may even help treat skin concerns like acne and eczema.
Homemade falsa jam not only captures the fleeting season of this fruit but also preserves its refreshing essence in a jar. It’s a delightful way to enjoy falsa long after summer sun has set.
Ingredients
500 gm Falsa
250 gm Sugar
1 tbsp Pectin
1 tbsp Water
Preparation
- Step 1: In a large plate combine the falsa berries and sugar. Now squeeze the berries with your hands, until pulpy.
- Step 2: In a pan add the mashed falsa berries and bring to a boil. Cook until soft and turn off the heat.
- Step 3: Allow the mixture to cool a bit. Then strain the cooked falsa and press the seeds and pulp against the sieve.
- Step 4: In a bowl combine water and pectin. Add the pectin mixture to the falsa pulp and stir to combine.
- Step 5: Add the strained falsa pulp in the pan again. Cook until the jam thickens.
- Step 6: Allow the jam to cool completely before transferring it to a clean jar. Store it in the refrigerator.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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