Physalis Jam

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Physalis jam is a peculiar and unusually tasty preparation from physalis, familiar to everyone and very beloved by many. The stunning amber color of such an unusual jam almost always whets the appetite, and its delicate and incredibly pleasant taste can satisfy the claims of even fastidious gourmets. It is absolutely not necessary to cook this extraordinary jam from vegetable physalis - both Peruvian physalis and raisin (pubescent or strawberry) will be very suitable for this

Classic Physalis Jam

Making physalis jam is not difficult at all. First, the fruits must be freed from the caps, rinsed thoroughly, and then, given their size, the fruits must be pierced through with a pin or a toothpick. If vegetable physalis is taken, then in order to avoid an unpleasant odor from the finished product, and a bitter taste that does not cause delight, the sticky substance should be washed off with special diligence from all fruits. This variety of physalis is sometimes blanched and cooled for about a minute and a half or two, throwing it back on a sieve. If suddenly the fruits are large, then it is best to cut them into 2 - 4 parts - not only so that they boil better, but also for the greater convenience of their subsequent use. Ripe fruits will be fragrant and incredibly tasty. Strawberry physalis also makes an incomparable jam (unlike vegetable, it is not blanched).

The jam is cooked not in one, but in three whole stages. Sugar you need to take 1, 2 kg (for 1 kg of physalis). The pan is filled with fruits without caps, and the top is filled with uncooled syrup. Preparation of syrup usually does not cause any difficulties: 0.5 kg of sugar must be dissolved in water (0.25 l), heating and stirring thoroughly. Physalis, after it is poured with hot syrup, must be set aside for 5 - 6 hours - so that it will stand well. When this happens, add another pound of sugar. All components are brought to a boil, after which the mass is boiled for 5 minutes and allowed to stand one more time. At the final, third stage, after adding the last 200 g of sugar, the physalis jam is cooked on a small flame until cooked, which is determined quite easily - it is ready if its droplet does not spread over the saucer. Before the end of cooking, many housewives add vanillin or a cinnamon stick. The cooled treat should be distributed in clean, washed jars.

You can cook physalis jam without water at all. In this case, half the total norm of granulated sugar is poured into the previously washed and well-punctured physalis fruits, which are then placed in the refrigerator for two days. They are waiting for the fruits to give juice, and they begin to cook the jam as described above.

The most beautiful and extremely tasty is a hermetically sealed and slightly undercooked physalis jam. It is prepared in the same way, the only difference is that, after placing it in jars, it is quickly rolled up, without waiting for full readiness. All jars must be sterilized in advance in boiling water (1 liter - 20 minutes, 0.5 liters - 15).

Physalis jam with zucchini or pumpkin

It should be noted that jam with a very delicate taste is made from vegetable physalis in combination with zucchini or pumpkin. Undoubtedly, it is worth trying such a delicacy. The following ingredients are needed: sugar - 1, 2 kg, physalis - 1 part, and zucchini or pumpkin - 2 parts. Vegetables must be thoroughly washed and peeled, then passed through a meat grinder and, adding sugar, cook the jam (not in three, but in one step), gradually stirring it. To give a special flavor to the physalis jam at the final stage of cooking, some housewives add vanillin or lemon juice. While it has not cooled down, it must be poured into containers and, having properly corked, turn the containers with a treat over.

Physalis jam with plums

Especially fragrant and tasty jam. The ingredients are needed as follows: for 3 kg of sugar - physalis - 2 kg, plums - 1 kg, as well as a little bit of citric acid. At the very beginning of the cooking process, the physalis, peeled from the caps and scalded with boiling water, is cut into small pieces (quarters are preferable). Well-washed plums are cut in the same way. Then sugar syrup is prepared: water (3 glasses) is poured into a saucepan with pre-poured sugar, everything is mixed and placed on the stove. Wait until all the sugar dissolves and the syrup boils (ideally, it gets a homogeneous consistency). Only after this is the ready-made syrup removed from the stove. Plums and physalis should be combined in an enamel bowl and covered with hot syrup, leaving for several hours. Next, the bowl is placed on low heat and the jam begins to cook, stirring it regularly and removing the froth. After boiling, it needs to be boiled for about another ten minutes - the fire can be turned off when the physalis fruits begin to become transparent and acquire a beautiful amber hue. At the end, add a little citric acid. The finished jam is poured into jars, rolled up and turned over all the jars until they cool completely.