This homemade physalis jam is a delightful treat with a sweet and slightly tangy flavor. The addition of lemon juice and zest enhances the fruity taste of the physalis. Enjoy it on your favorite breakfast items or as a flavorful topping for desserts.
Ingredients: 500g fresh physalis. 400g granulated sugar. 1 lemon juice and zest.
Instructions: Wash and remove the husks from the physalis fruit. In a large saucepan, combine the physalis, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally until the physalis start to break down and release their juices. This should take about 20-25 minutes. Once the mixture thickens and reaches the desired jam consistency, remove it from the heat. You can test the consistency by placing a small amount on a chilled plate and checking if it sets. Pour the hot physalis jam into sterilized jars, leaving a small headspace at the top. Seal the jars immediately. Allow the jars to cool at room temperature, and the jam will continue to thicken as it cools. Label and store the physalis jam in a cool, dark place. It can be enjoyed on toast, with yogurt, or as a condiment for various dishes.
Prep Time: 15 minutes
Cook Time: 30 minutes
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