Amlas are an Indian super food and are greatly valued in traditional medicine for their vitamin C content, their ability to strengthen the immune system and keep respiratory ailments at bay. They are, currently, in season, and this Honey-Amla Preserve is a good way to trap their virtues in a jar for the rest of the year. Paired with wild forest honey and fragrant saffron, this no-cook preserve is as much an artisanal treat as it is medicine.
- 6-8 Amlas, cut along their sections and the seed discarded
- ½ cup Wild Forest Honey
- 8-10 strands of saffron
- Place the chopped Amlas in a clean and dry glass jar. They should fill only half the jar.
- Sprinkle the saffron strands on top.
- Top with the honey, making sure you leave about 2 inches of space empty on top. The Amlas will begin to water as they stay in the jar, so this empty space will get filled up.
- Screw the lid on and leave in a cool and dark spot. The Amlas will soften in a few days, after which you can eat them as a tonic or use in recipes.