Physalis jam for the winter

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

How to cook 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. For jam, only ripe fruits are used. They are taken out of the boxes and washed in warm water to completely remove the wax coating that covers the berries. This process can be greatly simplified if you lower them for a few minutes in boiling water. This procedure will also get rid of the bitter taste characteristic of nightshade.

Jam is prepared in an enamel pan with a wide bottom or basin. In order for the berries to be 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 the most delicious physalis jam.

Physalis vegetable jam

Ingredients:

• 950 g vegetable physalis;
• 470 ml of drinking water;
• 1 kg 100 g of 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 the slow heating. Cool the finished syrup.
2. Release the physalis from the boxes, wash it under running water, spread it on a towel and dry it. To boil water. Put the berries in a colander and scald them with boiling water.
3. Cut each fruit in half, put in a container for cooking 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 the heat level to a minimum and boil the delicacy for another eight minutes. Remove from stove, cool until barely warm. Repeat heat treatment after six hours. Pack the hot jam in jars, having previously sterilized them, roll up hermetically with lids and cool, wrapped in a warm cloth.

Physalis pineapple jam recipe

Ingredients:

• 0,5 liters of filtered water;
• 1 kg of granulated sugar;
• 1 kg of peeled physalis.

Preparation:

1. They clean the physalis from the boxes. Washed in warm water and pierced in several places near the stem.
2. Spread the prepared berries in a pot of 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. Prepared fruits are folded into a container in which jam will be prepared.
3. Half a kilogram of sugar is dissolved in half a liter of water. Put on the burner and turn on medium heat. The syrup is boiled for two minutes. Pour and berries, stir and leave for a couple of hours.
4. The remaining sugar is poured in and sent to the stove. Cook from the moment of boiling for about ten minutes and remove from the burner. They insist five hours. Then repeat the heat treatment procedure. Cool, lay out in sterile jars, tighten the lids and send for storage in a cool room.

Physalis berry jam

Ingredients:

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

Preparation:

1. Clean the physalis from the boxes, sort and rinse. Prick each fruit with a toothpick. Put the berries in a bowl.
2. Boil water in a saucepan. Pour sugar into it in parts, stirring until the crystals dissolve. Pour the fruit with hot syrup 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 stove and cool completely. Return to heat and cook for 15 minutes.
4. Sterilize the jars, pour the slightly cooled jam into the prepared glass container, tighten the lids tightly and send for storage in a dark, cool room.

How to cook physalis green 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. Wipe the fruits with a napkin to remove excess moisture.
2. Cut the berries: large quarters, small – in half. Sugar is poured into a deep saucepan, poured in water and put on fire. Bring to a boil and cook for seven minutes.
3. Sliced ​​​​fruits are laid out in hot syrup and put on the stove. Cook for an hour, stirring gently so that the pieces retain their shape. 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 cook physalis yellow jam

Ingredients:

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

Step-by-step recipe:

1. Physalis is released from the boxes. The fruits are washed under running hot water. Each berry is pierced in several places with a toothpick.
2. Place in a jar to make jam. Fall asleep with sugar and clean in the cold for 12 hours.
3. The container is put on fire, brought to a boil and boiled for ten minutes, stirring occasionally. Wash the orange. Cut the citrus into small pieces along with the zest. Send everything to a container with jam and stir. Boil 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. Hot delicacy is laid out in sterilized glass containers and tightly twisted 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 fruits, 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 warm cloth and cool.

Recipe for physalis jam with ginger

Ingredients:

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

Preparation

1. Physalis berries are freed from boxes. Sort the fruits, removing wrinkled and spoiled. Washed in warm water. Pour boiling water over and dry.
2. With a needle or toothpick, three punctures are made in each berry. 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. Survive the first signs of boiling. Warm up for three minutes.
4. Pour granulated sugar into the ginger mixture in portions, stirring at the same time. Boil the syrup until smooth. Spread the fruits of physalis in it, mix. Remove from the burner, cover with gauze and stand for two hours.
5. After the allotted time, put the container on the stove and cook the jam until a thick consistency is obtained. Be sure to remove the foam. 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 mint sprigs;
• 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. Lay out on a towel and pat dry.
2. Wash the apples, cut each fruit in half and cut out the core. Berries cut into four parts. Chop fruits into pieces. Put everything in a bowl and cover with sugar. Infuse until the juice stands out.
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. Carefully remove 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 lemon;
• 1 kg of beet sugar;
• 1 cinnamon stick;
• 1 kg of strawberry physalis.

Preparation

1. The physalis taken out of the 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. Remove bones.
3. Bring water to a boil in a saucepan. Add sugar in small portions and boil a thick syrup over low heat.
4. Lemon slices are placed in syrup. A cinnamon stick is also sent here. Cook for another ten minutes. Berries are added and continue to cook for another 20 minutes. The cinnamon stick is removed. Hot delicacy is packaged in sterilized jars and hermetically sealed.

Terms and conditions of storage

To ensure long-term storage of physalis jam, you must 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. Subject to all recommendations, jam can be stored in a cool room for up to a year.

Conclusion

Physalis jam recipe – 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.