Physalis jam for the winter

The recipe for physalis jam will allow even a novice housewife 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. 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 delicacy. The main thing is to prepare the ingredients correctly. Only ripe fruits are used for jam. They are removed from the boxes and washed in warm water to completely remove the waxy coating that covers the berries. This process can be greatly simplified by dipping them in boiling water for a few minutes. This procedure will also get rid of the bitter taste characteristic of nightshades.

Prepare the jam in an enamel pan with a wide bottom or basin. To ensure that the berries are well saturated with syrup, they are pierced in several places before cooking.

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

Recipes for making physalis jam for the winter

Jam is prepared 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.

Physalis vegetable jam

Ingredients:

• 950 g 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. Place on the burner and cook until transparent, turning on low heat. Cool the finished syrup.
2. Remove the physalis from the boxes, wash under running water, lay out on a towel and dry. To boil water. Place the berries in a colander and scald them with boiling water.
3. Cut each fruit in half, place in a cooking container and pour in syrup. Stir and leave for five hours so that the berries are well soaked.
4. After the allotted time, place the container with the contents on medium heat and bring to a boil. Reduce the heat level to low and simmer the treat for another eight minutes. Remove from heat and cool until barely warm. Repeat heat treatment after six hours. Pack the hot jam into jars, having previously sterilized them, seal them with lids and cool, wrapping them in a warm cloth.

Physalis pineapple jam recipe

Ingredients:

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

Preparation:

1. Clean the physalis from the bolls.Wash in warm water and pierce in several places near the stalk.
2. Place the prepared berries in a pan of boiling water and blanch for five minutes. Place in a colander and leave to drain all the liquid. Lay out on a towel and dry. The prepared fruits are placed in a container in which the jam will be prepared.
3. Half a kilogram of sugar is dissolved in half a liter of water. Place on the burner and turn on medium heat. The syrup is boiled for two minutes. Pour over the berries, stir and leave for a couple of hours.
4. Add the remaining sugar and put it on the stove. Cook 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. Cool, place in sterile jars, screw on the lids and store in a cool room.

Physalis berry jam

Ingredients:

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

Preparation:

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

How to make jam from green physalis

Ingredients:

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

Preparation:

1. Clear the fruits from the boxes and wash them thoroughly under running hot water. Wipe the fruits with a napkin to remove excess moisture.
2. Cut the berries: large ones into quarters, small ones into halves. Sugar is poured into a deep saucepan, water is added and put on fire. Bring to a boil and cook for seven minutes.
3. The chopped fruits are placed in hot syrup and placed on the stove. Cook for an hour, stirring gently so that the pieces retain their shape. The heat should be slightly below medium.
4. Pour the jam into glass jars and seal with tin lids. The containers are turned over, wrapped in a warm jacket and left until completely cooled.

How to make jam from yellow physalis

Ingredients:

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

Step by step recipe:

1. Physalis is released from boxes. The fruits are washed under running hot water. Each berry is pierced in several places with a toothpick.
2. Place in a container for making jam. Cover with sugar and refrigerate for 12 hours.
3. Place the container on the fire, bring to a boil and cook for ten minutes, stirring occasionally. The orange is washed. Cut the citrus fruit 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 steep for six hours. Then the container is placed back on the stove and cooked from the moment of boiling for five minutes. The hot delicacy is laid out in a sterilized glass container and tightly screwed with tin lids. Turn over, wrap in a warm cloth and leave until completely cool.

Unripe physalis jam

Ingredients:

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

Preparation:

1. Remove each fruit from the box and rinse thoroughly under running hot water, thoroughly removing the waxy coating.
2. Dissolve half a kilogram of sugar in half a liter of water. Place on fire and bring to a boil.
3. Prick the prepared berries with a fork and add to the 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. Place the delicacy in a sterile glass container, seal it tightly, turn it over and cool it, wrapping it in a warm cloth.

Small black physalis jam

Ingredients:

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

Preparation:

1. Peel the physalis fruits, place in a pan of boiling water and blanch for three minutes. Place in a sieve to remove excess liquid. Transfer to a saucepan.
2. Dissolve half a kilogram of sugar in half a liter of water. Place on the stove, heat until the crystals dissolve and boil for three minutes. Pour hot syrup over small physalis. Leave for three hours.
3. Add sugar to the jam at the rate of half a kilogram for every kilogram of berries. Stirring, heat the contents until the sugar dissolves. Cook for ten minutes over low heat. Remove from heat and let sit for five hours. Add 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 pan of boiling water. Seal tightly, turn over, wrap in a warm cloth and cool.

Recipe for physalis jam with ginger

Ingredients:

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

Preparation

1. Physalis berries are freed from boxes. They sort through the fruits, removing wrinkled and spoiled ones. Wash in warm water. Pour boiling water over and dry.
2. Using a needle or toothpick, make three punctures in each berry. Ginger root is peeled, washed and cut into thin slices. Transfer them to a saucepan and add water according to the recipe.
3. Place on the burner and turn on medium heat. The first signs of boiling are observed. Warm up for about three minutes.
4. Pour granulated sugar into the ginger mixture in portions, stirring at the same time. Boil the syrup until smooth. Place physalis fruits in it and mix. Remove from the burner, cover with gauze and leave for two hours.
5. After the allotted time, place 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, covered with tin lids and stored in a cool room.

Physalis jam with apple and mint

Ingredients

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

Preparation

1. Clear physalis from dry boxes. Wash the berries under running warm water and pour over boiling water. Place on a towel and dry.
2. Wash the apples, cut each fruit in half and cut out the core. Cut the berries into four parts. Chop the fruit into pieces. Place everything in a bowl and add sugar. Leave until the juice comes out.
3. Place 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 bowl and cook for another ten minutes. Carefully remove the branches.
4. Place the hot jam into jars, having previously sterilized them over steam or in the oven.

Physalis jam with cinnamon

Ingredients

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

Preparation

1. Physalis removed from 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 into thin circles without peeling. Remove the bones.
3. Bring water to a boil in a saucepan. Add sugar in small portions and cook the thick syrup over low heat.
4. Lemon slices are placed in syrup. A cinnamon stick is also sent here. Cook for another ten minutes. Add berries and continue cooking for another 20 minutes. Remove the cinnamon stick. The hot delicacy 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, jam can be stored in a cool room for up to a year.

Conclusion

The recipe for physalis jam is an opportunity to make a tasty and healthy treat for the winter. Using various additives you can diversify the taste of the dessert.

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