Physalis berry is an exotic culture that is grown as an ornamental plant. Meanwhile, physalis fruits are very useful. This fruit contains vitamin C, amino acids, polysaccharides, minerals and beta-carotene, and has a fragrant and tasty fruit. Physalis makes a good jam, which is used for filling and decorating confectionery, as an independent dessert.
To make physalis jam, it is better to use the varieties Pineapple, Confectionery, Marmalade and Strawberry. These varieties are distinguished by a pronounced aroma that lasts for a long time during heat treatment. For the preparation of desserts, take only ripe fruits, unripe berries will give a bitter taste. The jam is obtained with an unusual taste, beautiful and aromatic.
1 kg of physalis requires: 1 kg of sugar, 500 ml of water.
Cooking method:
- Ripe physalis berries are peeled from the capsule and washed in hot water. Pour boiling water for 2-3 minutes, then discard in a colander. As soon as the glass is water, the berries are pierced in several places for better syrup soaking.
- 500 g of sugar are poured into the water and the syrup is boiled. As soon as the sugar is completely dissolved, the syrup is kept on fire for 3-4 minutes, removed from heat and the berries are poured. Physalis is infused in syrup for 3 hours.
- Then put the jam on medium heat, add the remaining sugar, mix well and cook for 10-15 minutes, remove from heat and let stand for 6 hours.
- After the second infusion, the jam is boiled for 15-20 minutes, not forgetting to stir.
- Hot jam is poured into sterilized dry jars, rolled up and stored.
