How to make physalis jam: two interesting recipes

Physalis jam is made in Russia from two edible varieties - vegetable and strawberry.

For jam you need to use only ripe physalis berries. Their preparation consists of freeing the fruit from a box that resembles a Chinese lantern and rinsing it in water.

Then it is immersed in boiling water for 3-5 minutes, then placed in a colander and allowed to drain.

Small berries are boiled whole, larger ones are cut in half or into quarters. Before cooking, whole fruits can be pierced in several places so that they are better saturated with syrup.

To improve the taste, you can add spices such as cinnamon, ginger, coriander, cloves, and vanilla to the jam.

The classic dessert is made from three ingredients - physalis, sugar and water. If desired, you can add citrus fruits - lemon or orange, as well as other fruits and vegetables. The fruit goes well with apples, pears, and plums. Vegetable physalis jam is often cooked with pumpkin or zucchini. A delicious dessert is made with the addition of citrus fruits and nuts.

Nutritional value of classic physalis jam:

Squirrels	1 g
Fats	1 g
Carbohydrates	70 g
Calorie content	273 kcal

Classic recipe

Ingredients for jam for 1 kg of peeled physalis berries:

granulated sugar – 600 g;
water – 150 ml.

Step-by-step recipe for physalis jam with pictures:

1. Peel the berries from the lanterns.

2. Wash each fruit thoroughly with your hands.

3. Physalis is covered with a sticky waxy layer. To remove it, the berries need to be immersed in boiling water for 4-5 minutes.

4. Then place in a colander and let the water drain.

5. Remove the stems from the berries. Small specimens can be left whole, large ones can be cut in half.

6. Transfer the fruits to a saucepan.

7. Cover with sugar.

8. Pour in water.

9. Stir and let the sugar dissolve completely.

10. When the granulated sugar has dissolved, put the pan on the fire.

11. Bring to a boil and remove the lid.

12. Reduce heat and cook for 30 minutes, skimming off foam and stirring.

13. After half an hour, turn off the stove.

14. Cover the pan with a lid and leave the jam until it cools completely.

15. Return to heat, cook for 30 minutes.

16. Transfer the hot jam into sterilized jars, seal, turn over, and let cool.

Green physalis jam

Various preparations for the winter are made from the fruits of physalis. They can be pickled, salted, and candied. But one of the most popular preparations is, of course, jam. It can be prepared from both ripe and unripe fruits. Green physalis jam is tender, with a pleasant aroma and slight sourness. By preparing it for future use, you can enjoy this original delicacy throughout the cold months. To make this delicious preparation, you only need two ingredients: physalis and sugar. It is recommended to use light green, dense fruits.

Sugar – 800 grams;
Purified water – 150 ml;
Physalis – 1 kg.

How to make delicious jam from green physalis

Cut the physalis. Depending on the size of the fruit, these may be halves or quarters.

Prepare the syrup. Pour sugar into a deep saucepan and pour water. Bring to a boil and cook the sweet mass over low heat for 5–7 minutes.

We wait until the syrup acquires a uniform consistency.

Place pieces of physalis into hot syrup.

Cook the jam for 50–60 minutes. At the same time, we try to mix carefully so as not to damage the shape of the physalis.

Pour hot jam into glass jars and seal. This preparation is stored in a pantry or cool cellar for 8–10 months.

If desired, you can add lime or lemon juice, as well as chopped orange or lemon zest to the jam made from unripe physalis. You can cut citrus fruits into slices along with the peel.

You can add both pieces and whole physalis fruits to boiling syrup. It depends on your aesthetic and taste preferences. If whole fruits are used, it is recommended to prick them with a toothpick before immersing them in syrup and blanch them in boiling water for one to two minutes, then drain them in a colander.

In syrup

Ingredients:

physalis – 1 kg;
granulated sugar – 1.1-1.2 kg;
water – 500 ml.

Preparing jam:

Prepare the fruits and place them in a container for jam.
Make syrup from water and 500 g of sugar: heat until the sugar dissolves, then bring to a boil and cook for 3-4 minutes.
Strain the hot syrup and immediately pour over the berries. Cover the container with gauze and leave the physalis in the syrup for 3-4 hours.
After 3-4 hours, add the rest of the sugar and put on fire. Heat with gentle stirring until the sugar is completely dissolved.
After boiling, cook for 10 minutes. Then remove from heat for 5-6 hours until completely cooled.
After 5-6 hours, add another 100-200 g of sugar and cook for 15 minutes.
Cool the finished jam, then put it into dry, clean jars, cover with parchment paper and store in a cool, dry place. You can spread the hotpot jam, cover with lids, place in a pan with water and pasteurize at 85-90 degrees for about 15-20 minutes.

The physalis berries in this jam come out whole, well soaked in syrup.

With lemon

Ingredients:

physalis berries – 500 g;
granulated sugar – 400 g;
cinnamon stick;
lemon zest – 60 g.

Preparation:

Place peeled and washed fruits in boiling water for a couple of minutes.
Place in a saucepan, cover with granulated sugar, and leave for the berries to release their juice.
After about half an hour, add water and put on low heat.
Cook until boiling with constant stirring.
When it boils, add lemon zest and cinnamon.
After a few minutes, remove the cinnamon.
Cook the jam for about two hours.
Transfer the finished jam into sterile jars and seal. Once cooled, store for storage.

Excellent jam is made from physalis with lemon and cinnamon

Physalis jam

Good afternoon, dear guests of the blog “Secrets of the Brownie”. On the distant island of Cyprus, jam is made not only from berries and fruits, but also from vegetables: zucchini, tomatoes, physalis. It was there that I first tried physalis jam; it is also called Peruvian cherry or strawberry tomato or Cape gooseberry. There are different recipes for physalis jam. You can make physalis jam with oranges, you can cook physalis jam with lemon, and you can add ginger. In preparing physalis jam, there are general approaches in the preparatory period and features depending on what you want to add to physalis - orange, lemon or ginger.

Before making physalis jam, you should properly prepare the berries. It is better to collect physalis fruits on a dry, sunny day and immediately remove the covers. Sometimes because of them, physalis fruits may have a bitter taste. It is a well-known rule that it is better to pick fruits on the day of cooking. Read about other rules for making jam from different berries here.

Peeled berries have a slightly oily, waxy coating. To get rid of it, pour boiling water over the berries and dry.

Be sure to pierce the physalis berries with a toothpick or sterile needle. This is necessary so that they do not crack during cooking. Large fruits can be cut.

So, the berries are ready and we proceed to the immediate preparation of physalis jam.

For 1 kilogram of berries you will need 1 kilogram of sugar, 200 ml. water and 1 lemon.

Prepare sugar and lemon syrup. To do this, wash the lemon, cut it into thin slices, carefully remove the seeds (they can give unnecessary bitterness), pour the lemon slices with water and boil for 5 minutes.

Then, add half the sugar (500 grams) to this broth and cook the syrup for 5-6 minutes, stirring until the sugar is completely dissolved.

Place the previously prepared physalis fruits into the prepared hot syrup and cook over low heat for 10 minutes, stirring occasionally and not letting it boil violently.

Physalis is cooked in several stages, so it is better to cook it in the evening, then leave it overnight (8-10 hours), and the next day in the morning finish cooking it completely.

After years of being in sugar-lemon syrup for 8-10 hours, add the remaining sugar (another 500 grams) and cook for another 10 minutes, stirring occasionally.

At the end of cooking, be sure to add natural flavors: lemon or orange zest, ginger, mint, cinnamon, lemon balm, vanillin, citric acid, lemon juice. They will improve the taste of physalis jam.

You can do an experiment. Divide the jam into several parts, and put a different flavor in each part, and on dark winter evenings arrange a tasting of unusual physalis jam.

To make physalis jam with orange you will need:

1 kilogram of physalis fruits prepared previously in the indicated manner;

1 kilogram of granulated sugar;

1 kilogram orange;

Physalis jam should be cooked in several stages.

First, sprinkle the prepared physalis berries with granulated sugar and leave them for 10-12 hours until the juice appears and the sugar dissolves.

If the sugar has not dissolved, which usually happens when whole rather than chopped berries are used for jam, then add a little water before cooking.

Bring the mixture to a boil, skim off the foam, remove from the stove and leave to cool.

When the berries have cooled, add peeled and finely chopped orange without seeds and cinnamon. Add cinnamon to taste and leave the mixture for a day.

Then bring the mixture to a boil and cook until thickened over low heat. The jam is ready if a drop of syrup does not spread across the saucer, but hardens.

Place the prepared hot physalis jam into prepared sterile jars. In this case, I prefer small jars with a capacity of up to 0.5 liters.

I hope that you will remember and enjoy the unique taste of physalis jam. And you can grow physalis yourself. This is a fairly unpretentious and productive crop. For my family, 10 physalis bushes are enough to prepare physalis jam for the winter.

Read about the features of growing physalis in my publication: “Vegetable physalis. Growing in the Urals."

to the article “Physalis jam”

Every time I look at physalis in the store and have no idea where to use it. But now I will know. Thanks for the recipe!

With orange

Ingredients for making physalis and orange jam:

Ingredients:

physalis fruits – 2 kg;
oranges – 2 pieces;
water – 1 glass;
granulated sugar – 1.8 kg.

Step-by-step preparation:

Peel the physalis fruits, wash them thoroughly, and blanch for 3 minutes. Then dry them, you can pierce each berry.
Peel the oranges and cut into small pieces.
Transfer the physalis to a large cooking container and cover with sugar. After half an hour, add water and put on fire.
Bring to a boil with constant stirring.
Add oranges and stir.
Reduce heat and cook for about 2 hours, skimming off any foam.
Pour the hot jam into sterilized jars, close the lids and cool upside down.
Place in a cool place for storage.

Physalis jam

Peeled berries have a slightly oily, waxy coating. To get rid of it, pour boiling water over the berries and dry.

Be sure to pierce the physalis berries with a toothpick or sterile needle. This is necessary so that they do not crack during cooking. Large fruits can be cut.

So, the berries are ready and we proceed to the immediate preparation of physalis jam.

For 1 kilogram of berries you will need 1 kilogram of sugar, 200 ml. water and 1 lemon.

Then, add half the sugar (500 grams) to this broth and cook the syrup for 5-6 minutes, stirring until the sugar is completely dissolved.

Place the previously prepared physalis fruits into the prepared hot syrup and cook over low heat for 10 minutes, stirring occasionally and not letting it boil violently.

With pumpkin

To make jam from vegetable physalis and pumpkin, you will need the following ingredients:

Gooseberry jam through a meat grinder

physalis – 400 g;
pumpkin – 800 g;
granulated sugar – 500 g;
a piece of fresh ginger root.

Step-by-step preparation:

Wash and peel the pumpkin and physalis. Cut the pumpkin into small cubes, physalis into quarters.
Combine sugar with water and cook syrup: bring to a boil and simmer for 3-5 minutes.
Place pumpkin and physalis in a saucepan or basin, pour sugar syrup.
Put on fire, bring to a boil, cook for five minutes. Remove from heat and cool completely.
Return to the heat and repeat the “cooking-cooling” process several times until the jam is completely cooked. During the last cooking, add grated ginger.
Pour the finished jam into jars while it is hot. Close with lids and cool.

Vegetable physalis goes well with pumpkin

With apples

Ingredients:

physalis – 500 g;
apples – 400 g;
citric acid – 2 g;
granulated sugar – 1 kg.

Step-by-step preparation:

Wash and peel the apples, remove the core, cut into slices, and place in a bowl for cooking.
Peel the physalis, wash it, leave it whole. Add it to the apples.
Add sugar and stir. Leave for 5 hours. During this time, juice will be released and most of the sugar will dissolve.
Place the pan on the fire and bring to a boil, stirring constantly.
Reduce heat, cook for 30 minutes.
Five minutes before it’s ready, add citric acid to the jam and mix well. Increase heat, bring to a boil and remove from heat.
Place in clean jars, seal and cool.

Any apples are suitable for physalis and apple jam, but it is better to choose green, sweet and sour ones

With apple and pear

Ingredients:

physalis – 1 kg;
pear – 1 kg;
apples – 1 kg;
sugar – 1 kg;
water – 0.5 l;
citric acid – 1 g;
ground cinnamon – 1 teaspoon or 1 stick.

Preparation:

Combine sugar and water, add citric acid and cinnamon, put on fire, bring to a boil and cook for 10 minutes.
Wash all fruits. Make punctures in the physalis with a toothpick, peel the apples and pears, remove the core and cut into small pieces.
Transfer the prepared fruits to the syrup, cook, stirring constantly, over low heat for 20 minutes. After this, remove from heat and let cool.
After the jam has cooled, put it back on the fire and cook for another 20 minutes after boiling.
Place the jam in sterilized jars, seal, turn over, wrap and let cool. Then put it in the pantry for storage.

Green physalis jam

In addition to the fact that physalis is healthy, it has good taste, which is why it is used in cooking.
It is added to soups, stews, vegetable mixes, served as a snack with cucumbers and tomatoes, etc. Various preparations for the winter are made from the fruits of physalis. They can be pickled, salted, and candied. But one of the most popular preparations is, of course, jam. It can be prepared from both ripe and unripe fruits. Green physalis jam is tender, with a pleasant aroma and slight sourness. By preparing it for future use, you can enjoy this original delicacy throughout the cold months. To make this delicious preparation, you only need two ingredients: physalis and sugar. It is recommended to use light green, dense fruits.

Sugar – 800 grams;
Purified water – 150 ml;
Physalis – 1 kg.

How to make delicious jam from green physalis

Cut the physalis. Depending on the size of the fruit, these may be halves or quarters.

Prepare the syrup. Pour sugar into a deep saucepan and pour water. Bring to a boil and cook the sweet mass over low heat for 5–7 minutes.

We wait until the syrup acquires a uniform consistency.

Place pieces of physalis into hot syrup.

Cook the jam for 50–60 minutes. At the same time, we try to mix carefully so as not to damage the shape of the physalis.

Pour hot jam into glass jars and seal. This preparation is stored in a pantry or cool cellar for 8–10 months.

If desired, you can add lime or lemon juice, as well as chopped orange or lemon zest to the jam made from unripe physalis. You can cut citrus fruits into slices along with the peel.

With plum

Ingredients for jam:

physalis – 1 kg;
pitted plums – 500 g;
water – 400 ml;
sugar – 1.5 kg;
citric acid – 1 pinch.

Step-by-step preparation:

Prepare the syrup: let the sugar and water boil and cook for 5 minutes.
Cut the physalis and plums into pieces, place in a cooking container, pour in syrup, and let steep for 4 hours.
Then put on low heat, bring to a boil and cook for 25 minutes.
Add citric acid and cook for another two to three minutes.
Place in jars, close and store for the winter.

For jam with physalis, blue seasonal plum is best suited

Answers on questions

What are the benefits of physalis jam? In folk medicine, it is believed that physalis jam, like fresh fruits, strengthens the immune system and helps fight gastrointestinal diseases and hypertension. The product is used as a choleretic and diuretic, as well as for the prevention of colds.

What types of physalis are used for food? There are three types - berry, vegetable, decorative. The first two are edible, the last one is not eaten. Jam, jam, jelly, juice, marmalade, compote, sauce, and pie filling are prepared from physalis berries. Vegetables are pickled, salted, canned, dried, dried, made into caviar, salads, soups, and also made into jam, often combining it with pumpkin and zucchini.

What are the benefits of physalis?

Physalis contains many vitamins and minerals that are beneficial for the health of the human body. First of all, it should be noted that there is a large amount of vitamin C. But it is preserved only in fresh fruits and is destroyed during heat treatment.

However, all other beneficial vitamins and healing substances remain in it. At high temperatures, all harmful microbes that may be on the fruits die, which is why physalis jam turns out to be the safest and most beneficial for the body.

By blanching, you can ensure that the taste of physalis becomes especially pleasant. If you add cinnamon to it when making physalis jam, you will get a particularly tasty dessert.

In addition, it is cinnamon that increases the shelf life of the product, making it less vulnerable to microbes that can get into the container and begin the fermentation process.