The most delicious recipes for making physalis jam for the winter, how to make jam and store it

Physalis, a member of the nightshade family native to the Americas, has a rich flavor, making it a popular winter treat for housewives. However, only the berry (strawberry) and vegetable (Mexican tomato) varieties are edible. This delicacy is used as a filling for baked goods or as an accompaniment to tea.

Subtleties of cooking

There are certain recommendations for all varieties:

• Jam is made only from ripe physalis. It is thoroughly washed with warm water. A difficult-to-remove waxy coating complicates this process; it will need to be scraped off.
• Washing the berries will be easier after soaking them in boiling water for a few minutes. This helps remove the bitter taste.
• For cooking, it's best to use a wide enamel container. This is often done in a basin.
• The berries are pierced several times to ensure they are well soaked in syrup.
• The treat is cooked in several stages with breaks for soaking in syrup.
• When cooking, you need to remove the foam that appears on top, which is also edible.

The treat is stored in a glass, sterilized, airtight container to prevent it from turning sour.

How to choose physalis for jam?

Final ripening is characterized by a dried calyx. Only edible varieties are used for harvesting. The ornamental physalis, known as the Chinese lantern, is poisonous; it is small and bright yellow. Edible berries are much larger. Edible varieties have a more muted color, reminiscent of cherry tomatoes.

Cooking methods

Thanks to its rich flavors, this jam is extremely popular. There are several ways to prepare this delicacy. The key is to prepare the berries for cooking. Each recipe requires the same preparation. The berries are peeled, washed with hot water, and pierced.

Ripe physalis jam with plum

This delicious product is prepared from the following ingredients:

• plum (0.8 kilograms);
• physalis (1.7 kilograms);
• sand (2.4 kilograms);
• 0.4 liters of water;
• citric acid - at your discretion.

The plum is cut into pitted wedges. The physalis is dipped in boiling water for half a minute and then cut. The sugar is stirred into the water until dissolved. The main ingredients are added and the fruit is left for three hours.

After this period, bring everything to a simmer over low heat and cook for 15 minutes. When the fruit becomes translucent, add citric acid and cook for 8 minutes.

Fragrant physalis jam with ginger

This combination achieves an excellent anti-inflammatory effect. The remedy will help with colds and infections.

To cook it, you need:

• physalis (1 kilogram);
• sand (1.2 kilograms);
• ginger root (30 grams);
• a glass of water.

The ginger root is peeled, washed, dried, and sliced ​​into small pieces. The ginger is dropped into a pan of water and brought to a boil, then cooked for 2 minutes. Sugar is gradually added, stirred, and brought back to a boil. The parboiled berries are placed in a saucepan, the sugar-ginger mixture is added, and the mixture is left to steep for an hour. The pan is placed on the stove and cooked until translucent. Remove from the heat while still warm.

Physalis jam with pear and apple

To prepare a pear-apple delicacy, you will need:

• 1 kilogram each of physalis, apples, and pears;
• 3 kilograms of sugar;
• 1 lemon.

Prepare the physalis: core the apples and pears (skin is optional), and cut everything into small pieces. Place them in a saucepan for several hours. Then, over low heat, simmer until boiling, skim off any foam, and simmer until done, with a rich honey color and translucent berries. Scald the lemon, squeeze out the juice, and pour it into the mixture.

Physalis jam with lemon

To prepare, you will need the following ingredients:

• one kilogram each of strawberry physalis and sugar;
• lemon;
• a pinch of citric acid;
• a glass of water.

Cut a dried and washed lemon into thin slices, removing the seeds. Add water, simmer for five minutes, add half the sugar, and simmer for another five minutes. Pour the mixture over the prepared berries. Place over low heat for 10 minutes, avoiding strong boiling. Stir, and let the jam sit overnight. In the morning, add the remaining sugar, simmer for 10 minutes, stir, and add citric acid.

Jam made from juicy strawberry physalis

The following products are used for preparation:

• half a kilogram of strawberry physalis;
• two glasses of sugar;
• 4 tablespoons of water;
• a quarter of a lemon;
• 1 cinnamon stick.

Fill a heavy-bottomed saucepan with water and sugar, heat over low heat until the sugar dissolves, and add cinnamon. Add a washed, peeled, seedless lemon, cut into slices, bring to a boil, and simmer for 15 minutes. Add the prepared berries and simmer for another 1/3 of an hour. Then remove the saucepan from the stove and discard the cinnamon to avoid overpowering the aroma.

The next day, bring the contents to a boil and cook for a third of an hour. Cooking can be repeated intermittently (the longer you cook, the thicker the product will be).

Recipe with added orange

The following composition of ingredients is used:

• 1 kilogram each of physalis and sugar;
• orange (1-2 pieces);
• a pinch of ground cinnamon (to taste).

Place the prepared, pierced berries in a container with sugar and leave them at room temperature for 24 hours, shaking occasionally, until the juice forms. If the syrup doesn't flow easily, add a little water. Place the oranges in hot water for 10 minutes, then wipe them dry, cut them, and remove the seeds.

Bring the physalis to a boil in a saucepan. Add the oranges and ground cinnamon; stir everything together and remove from the heat. Let the saucepan sit at room temperature for 24 hours. Then simmer the contents for 20-30 minutes.

A recipe for an unusual pineapple physalis

It has a sweeter taste, and to prepare it you will need:

• 1 kilogram of fruit;
• water (1 glass);
• sugar (1.2 kilograms);
• citric acid (3 grams).

Steep the pierced berries with sugar for 3-4 hours. Heat until boiling, then simmer for another five minutes. Cool, then heat again until boiling, then add citric acid. Bring the mixture to a boil.

Storage Features

The berries are stored in a cool, dry place in small ventilated boxes or lattice crates.

Ripe berries can be stored for no more than 2 months. High temperatures accelerate ripening, as well as spoilage. It's important to regularly check the condition of the berries and remove any that have spoiled.