Large-size emblica fruits are selected and put in tap water for two days, then pricked thoroughly with stainless steel fork.
The fruits are kept in 2% alum and 0.5% sodium sulphate solution for 5 minutes.
Fruit and sugar (1.5 Kg sugar per 1 kg fruit) are placed in alternate layers and then left for 24 hours.
The following day, the sugar would be dissolved. The fruits are taken out from the syrup and boiled and 2 g citric acid is added per Kilogram of sugar at boiling point. The syrup is strained and the fruits are kept in hot syrup for 24 hours.
On the third day, again the fruits are taken out from the syrup and boiled till the sugar percentage reaches 70 - 72°. At this stage the fruits are kept in hot syrup.
Preserve is ready for use after 15 - 20 days.
DATE: May 1995
* * * * * * * * * * * * *