Content
The most delicious recipe for physalis jam with orange includes not only a correctly calculated composition of products. A few processing and cooking secrets will help you create a real culinary masterpiece from an unusual vegetable. Adding simple, properly selected spices will give the jam a refined taste and amber color.
The secret of making vegetable physalis jam with orange
Physalis is not the most common garden crop in Russian latitudes. But everyone who is familiar with this vegetable notes its versatility, ease of processing and unusual pulp consistency.
Green or yellowish physalis berries, similar to small tomatoes, do not have their own distinct taste and aroma. Recipes for the best jams always include additional ingredients: oranges, lemons, plums, aromatic herbs and spices.
In order not to spoil the taste of the jam, it is enough to know a few features:
- The jam should be prepared on the day of picking the berries. When stored for a long time, they acquire a specific taste that is inappropriate for desserts.
- The harvest is harvested in dry weather and immediately cleared of the integumentary capsules that give the fruit a bitter taste.
- The skin of freshly picked berries is covered with a waxy coating, which affects the smell and taste during heat treatment.Therefore, physalis should be blanched for about 2 minutes, then thoroughly wiped with a clean cloth.
- The peel of the fruit is much denser than that of the usual fruits used for jam. The prepared physalis should be pierced with a needle or toothpick several times to ensure uniform saturation with syrup. On small specimens, one puncture is made at the stalk.
Large fruits are halved or cut into pieces before cooking. Desserts made from whole, small berries are especially appreciated.
How to choose the right physalis
Only fully ripened physalis is suitable for jam. Unripe fruits have the taste of green tomatoes and are used in marinades, pickles, and salads. The best time to make jam is September.
Today there are about 10 varieties of physalis. Not all of them are suitable for cooking. In jam recipes, the strawberry variety is most often indicated. Its fruits are small and yellowish in color. In addition to jam, the strawberry variety is suitable for drying, making jam, jam, and marshmallows.
The vegetable variety has larger fruits, comparable to cherry tomatoes. Peel color is light green. The variety has universal uses; it is equally good with sugar and in salted preparations. To make jam, vegetable physalis often has to be cut into pieces.
The main difference between food and decorative varieties is the ratio of the size of the fruit and the box. Poisonous berries are small, brightly colored. The box is large, half empty. Edible varieties of physalis are distinguished by large fruits of pale shades with a small cup of dry integumentary petals, which tend to crack.
Ingredients
The classic version of the recipe for physalis jam with orange includes the following components in equal parts (1:1:1):
- Vegetable physalis.
- Granulated sugar.
- Oranges.
Spices are added to the recipe to taste. Most often, cinnamon is chosen for such jam, obtaining a harmonious smell and slightly thickening the color. But for the recipe with orange, other seasoning options are also possible: mint, vanilla, several bouquets of cloves, a couple of cardamom grains, ginger.
During the first preparation of the recipe, it is recommended to add very few spices to the physalis with orange.
The balance of sweetness and acidity, as well as the consistency of the finished jam, depends on the presence of citrus fruits. The number of oranges in the recipe can be changed at will. Therefore, you should focus on your taste.
There are several ways to prepare oranges for jam:
- peel citrus fruits, separate them into slices, cut into small pieces;
- Without removing the skin, scald the oranges with boiling water and cut them together with the zest;
- the best balance of taste is obtained by peeling the entire number of citrus fruits, with the exception of one fruit;
- The seeds should be removed during any type of preparation, otherwise when infused, physalis jam will become bitter.
Sometimes lemon is added to the recipe for physalis jam with orange. This increases the amount of fruit acids, makes the taste richer and enhances the aroma. To make this addition, simply replace one orange in the recipe with lemon.
Step-by-step recipe for physalis jam with orange
When the ingredients are washed and dried, you can begin cooking.The recipe requires long-term infusion of physalis, so it is convenient to start cooking in the evening. For the same reason, you shouldn’t cut oranges in advance.
The process of making physalis jam with the addition of orange:
- Place all the prepared physalis in a cooking basin (enameled or stainless) and cover it with sugar.
- The fruits are left in this form for a period of 4 to 8 hours. If the physalis is cut into slices, the juice is released faster. If the berries are whole, leave them overnight.
- The settled mass is placed on low heat, allowing the remaining grains of sugar to melt. In the case of whole fruits, it is permissible to add 50 g of water to form syrup.
- After bringing the mixture to a boil, heat for no longer than 10 minutes, add orange slices and pour in all the juice formed during slicing.
- Boil the orange and physalis together for about 5 minutes and remove the container from the heat until it cools completely. Infuse the jam until the fruit is completely soaked - the physalis berries should become transparent.
- Repeat heating, add spices and boil the jam over very low heat for another 5 minutes.
The jam is ready for hot packaging. It can be placed in small sterile jars and sealed.
Spices that have a large form (cinnamon sticks, bouquets of cloves, mint sprigs) are added at the very beginning and removed before canning.
Terms and conditions of storage
The shelf life of physalis jam with orange depends on several factors, one of which is temperature. In the basement, cellar or refrigerator, the dessert will last until the next harvest. At room temperature or in the pantry, the shelf life of seaming is several months.
Factors that increase the shelf life of physalis and orange jam:
- periodically skimming foam during cooking;
- maintaining sterility during packaging, using metal lids;
- adding natural preservatives to the jam: spices, lemon juice or acid;
- If it is impossible to store in a cool place, boil the workpiece for an additional 15 minutes.
After packaging, hot workpieces are wrapped warmly to prolong sterilization.
Conclusion
Over time, each cook creates the most delicious recipe for physalis jam with orange on his own, based on a proven ratio of products and the classic cooking method. The addition of lemon, spices and herbs gives a varied taste to this delicious dessert. A change in the orange bookmark recipe allows you to adjust the sweetness and consistency of the finished jam.
