Physalis jam for the winter

Physalis jam recipe will allow even a novice hostess to prepare a delicacy that can surprise guests. This plant of the family of nightshades is pickled and a variety of dishes are prepared from it. The berries have a sweet and sour taste with a slight bitterness.

How to make physalis jam

Step-by-step recipes for physalis jam with pictures will allow you to prepare a tasty and healthy treat. The main thing is to properly prepare the ingredients. Only ripe fruits are used for jam. They are taken out of the boxes and washed in warm water in order to completely remove the waxy coating that covers the berries. This process can be greatly simplified if they are immersed in boiling water for a few minutes. This procedure will also get rid of the bitter aftertaste typical of nightshades.

Prepare the jam in a wide-bottomed enamel pot or basin. So that the berries are well saturated with syrup, they are pierced in several places before cooking.

The delicacy is cooked in several stages. In the process of cooking, be sure to remove the foam. The jam is packaged in sterile dry glass containers and hermetically sealed.

Physalis jam recipes for the winter

Jam is made from vegetable, pineapple, berry, green, yellow and black physalis. You can diversify it by preparing a treat with apples, ginger, cinnamon, oranges, lemons or mint. There are many recipes for delicious physalis jam.

Vegetable physalis jam

Ingredients:

• 950 g of vegetable physalis;
• 470 ml of drinking water;
• 1 kg 100 g sugar.

Preparation:

1. The first step is to prepare the syrup. Combine water with sugar. Put on the burner and boil until transparent, turning on slow heating. Cool the prepared syrup.
2. Free the physalis from the capsules, wash under running water, spread on a towel and dry. To boil water. Put the berries in a colander and scald them with boiling water.
3. Cut each fruit in half, place in a cooking container and pour over the syrup. Stir and leave for five hours so that the berries are well saturated.
4. After the allotted time, put the container with the contents on medium heat and bring to a boil. Reduce heat to a minimum and cook the treat for another eight minutes. Remove from the stove, cool to a barely warm state. Repeat heat treatment after six hours. Pack hot jam in jars, after sterilizing them, roll up hermetically with lids and cool, wrapping them in a warm cloth.

Pineapple physalis jam recipe

Ingredients:

• 0.5 l of filtered water;
• 1 kg of granulated sugar;
• 1 kg of peeled physalis.

Preparation:

1. Physalis is cleaned from the boxes. It is washed in warm water and pierced in several places near the stalk.
2. Put the prepared berries in a saucepan with boiling water and blanch for five minutes. Throw in a colander and leave to glass all the liquid. Lay out on a towel and dry. The prepared fruits are put in a container in which the jam will be prepared.
3. Half a liter of water is dissolved in half a kilogram of sugar. Put on the burner and turn on medium heat. The syrup is boiled for two minutes.Pour in berries, stir and leave for a couple of hours.
4. Pour the remaining sugar and send it to the stove. Boil from the moment of boiling for about ten minutes and remove from the burner. They insist for five hours. Then the heat treatment procedure is repeated. Cooled, laid out in sterile jars, tightened with lids and sent for storage in a cool room.

Berry Physalis Jam

Ingredients:

• 500 ml of drinking water;
• 1 kg 200 g beet sugar;
• 1 kg of berry physalis.

Preparation:

1. Clear physalis from boxes, sort and rinse. Chop each fruit with a toothpick. Put the berries in a basin.
2. Boil water in a saucepan. Pour sugar into it in portions, stirring until the crystals dissolve. Pour the hot syrup over the fruits and leave for four hours to soak the berries.
3. Put on fire, bring to a boil and cook for ten minutes, stirring occasionally. Remove from heat and cool completely. Return to the fire and cook for 15 minutes.
4. Sterilize the jars, pour slightly cooled jam into prepared glass containers, tighten the lids tightly and send for storage in a dark, cool room.

How to make green physalis jam

Ingredients:

• 800 g granulated sugar;
• 1 kg of green physalis;
• 150 ml of purified water.

Preparation:

1. Peel the fruit from the boxes and wash thoroughly under running hot water. Rub the fruit with a napkin to remove excess moisture.
2. Cut the berries: large quarters, small ones in half. Sugar is poured into a deep saucepan, water is poured in and put on fire. Bring to a boil and cook for about seven minutes.
3. Sliced ​​fruits are spread in hot syrup and placed on the stove. Cook for an hour, stirring gently so that the pieces retain their shape. The fire should be slightly below average.
4. The jam is poured into glass jars and rolled up with tin lids. The containers are turned over, wrapped in a warm jacket and left to cool completely.

How to make yellow physalis jam

Ingredients:

• 1 kg of yellow physalis fruit;
• 1 orange;
• 1 kg of granulated sugar.

Step by step recipe:

1. Physalis is freed from boxes. The fruits are washed under running hot water. Each berry is pierced in several places with a toothpick.
2. Placed in a bowl for making jam. Fall asleep with sugar and put in the cold for 12 hours.
3. The container is put on fire, brought to a boil and cooked for about ten minutes, stirring occasionally. The orange is washed. Cut the citrus into small pieces along with the zest. Send everything into a container with jam and stir. Boil for another five minutes.
4. The jam is left to infuse for six hours. Then the container is put back on the stove, and cooked from the moment of boiling for five minutes. A hot treat is laid out on sterilized glass containers and tightly screwed with tin lids. Turn over, wrap with a warm cloth and leave to cool completely.

Unripe Physalis Jam

Ingredients:

• 0.5 l of drinking water;
• 1 kg of sugar;
• 1 kg of unripe physalis.

Preparation:

1. Remove each fruit from the box and rinse thoroughly under running hot water, thoroughly rinsing off the wax film.
2. Dissolve half a kilogram of sugar in half a liter of water. Put on fire and bring to a boil.
3. Chop the prepared berries with a fork and send them to hot syrup. Stir and leave for four hours. After the allotted time, add the same amount of sugar and bring to a boil. Set aside and cool completely. Then put it back on the stove and cook for ten minutes. Arrange the treat in a sterile glass container, seal it tightly, turn it over and cool, wrapping it in a warm cloth.

Small black physalis jam

Ingredients:

• 1 kg of small black physalis;
• 500 ml of filtered water:
• 1200 g granulated sugar.

Preparation:

1. Peel the physalis, place in a saucepan with boiling water and blanch for three minutes.Throw on a sieve to get rid of excess liquid. Transfer to a saucepan.
2. Dissolve half a kilo of sugar in half a liter of water. Put on the stove, warm up until the crystals dissolve and boil for three minutes. Pour fine physalis with hot syrup. Withstand three hours.
3. Add sugar to the jam at the rate of half a kilogram for each kilogram of berries. While stirring, heat the contents until the sugar dissolves. Cook for ten minutes over low heat. Remove from the stove and stand for five hours. Pour in another 200 g of sugar for each kilogram of the main product. Cook from the moment of boiling for ten minutes.
4. Pour the jam into jars, cover with lids and sterilize for a quarter of an hour in a saucepan of boiling water. Seal hermetically, turn over, wrap with a warm cloth and cool.

Physalis jam with ginger recipe

Ingredients:

• 260 ml drinking water;
• 1 kg 100 g physalis;
• 1 kg 300 g sugar;
• 40 g of ginger root.

Preparation

1. Physalis berries are freed from boxes. Sort out the fruits, removing wrinkled and spoiled. Rinse with warm water. Poured over with boiling water and dried.
2. Three punctures are made in each berry with a needle or a toothpick. The ginger root is peeled, washed and cut into thin slices. Transfer them to a saucepan, pour in water according to the recipe.
3. Put on the burner and turn on medium heat. The first signs of boiling persist. Warm up for about three minutes.
4. Pour granulated sugar into the ginger mixture, stirring at the same time. Boil the syrup until smooth. Put the physalis fruits into it, mix. Remove from the burner, cover with gauze and incubate for two hours.
5. After the allotted time, put the container on the stove and prepare the jam until a thick consistency is obtained. Be sure to remove the foam. The jam is packaged in sterile jars, rolled up with tin lids and stored in a cool room.

Physalis jam with apple and mint

Ingredients

• 1 kg of apples;
• 3 sprigs of mint;
• 3 kg of sugar;
• 2 kg of physalis.

Preparation

1. Clear physalis from dry boxes. Wash the berries under running warm water and pour over with boiling water. Spread out on a towel and pat dry.
2. Wash the apples, cut each fruit in half and cut the core. Cut the berries into four parts. Chop the fruit into pieces. Put everything in a basin and cover with sugar. Insist until juice is released.
3. Put the container with the contents on low heat and cook, stirring constantly, until the dessert acquires a beautiful amber hue. Rinse the mint, add to the basin and cook for another ten minutes. Gently remove the branches.
4. Arrange hot jam in jars, after sterilizing them over steam or in the oven.

Physalis jam with cinnamon

Ingredients

• 150 ml of drinking water;
• 2 lemons;
• 1 kg of beet sugar;
• 1 cinnamon stick;
• 1 kg of strawberry physalis.

Preparation

1. Physalis taken out of boxes is thoroughly washed in hot water and dried on a towel. Prick with a toothpick or needle in several places.
2. Lemons are washed, wiped with a napkin and cut, without peeling, into thin circles. The bones are removed.
3. In a saucepan, bring the water to a boil. Add sugar in small portions and cook a thick syrup over low heat.
4. Lemon slices are placed in the syrup. A cinnamon stick is also sent here. Cook for another ten minutes. Add the berries and continue to cook for another 20 minutes. Remove the cinnamon stick. The hot treat is packaged in sterilized jars and hermetically sealed.

Terms and conditions of storage

To ensure long-term storage of physalis jam, it is necessary to strictly follow the recipe and properly prepare the glass container. Banks must be sterilized over steam or in the oven. The lids should also be boiled. If all recommendations are followed, the jam can be stored in a cool room for up to a year.

Conclusion

Physalis jam recipe is an opportunity to make a tasty and healthy treat for the winter.With the help of various additives, you can diversify the taste of the dessert.

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