• Wash the gooseberries with water. Take them in a saucepan, add enough water for them to immerse well.
• Cook them on stove-top until they are done. Cooked berries will have crack on top. It will take hardly 15-20 minutes to cook.
• Let the berries cool well. Drain the water, remove the seed from the berries, Take them in a blender, along with cardamom, cloves and pepper and blend until smooth.
• You don't need to add any water while grinding the gooseberries. If you feel the mixer is getting stuck while grinding, then add just 2-3 tablespoon of water to get a smooth mixture.
• Heat a non-stick deep saucepan, add the ground gooseberry mixture and jaggery, let it cook until it comes together well.
• Keep the flame simmer, never make it high, or else the jam might burn at the bottom. Keep stirring often. The jam splatters as it cooks, so make sure to scrap the sides as you stir
• Keep the flame simmer and stir it often. To check the done-ness of the jam, drop a spoon of jam on a plate, if it, stays in one place and doesn't run, then the jam is done and ready.  If it is runny, cook for another 2-3 minutes. 
• Once done, let it cool completely in the pan. Transfer it to an air-tight container and refrigerate.

How to Serve

• We tried it on a crisp toast and loved the taste of the jam.  The jam itself tastes like Chywanprash and those who love the taste of it, will very well like this homemade healthy alternative to it.