Physalis jam: 4 regular recipes

Physalis from the Solanaceae family is known as an ornamental, medicinal and edible plant. There are several 10 types of physalis, one of them is vegetable, which almost everyone grows in their summer cottage. Physalis fruits of this variety reach the size of an average tomato, and its yield is very high. Good taste properties and compatibility with other fruits allow you to stock them up for the winter in a variety of ways - marmalade, compote, jelly. And naturally - physalis jam. Which can be served as a dessert on its own, or used to make cheesecakes, shortbread pies and hot cheese sandwiches.

Physalis jam with lemon, master class with photos

The jam comes out a beautiful emerald color. By the way, for the most catchy taste, lemon is added to the physalis jam. In a word, this jam is extraordinary and absolutely worth trying.

2 kg physalis
2 kg sand
1 lemon (optional)

There is nothing complicated in the recipe for physalis jam; the ratio of fruit and sugar is 1:1. But the fruits of physalis are extraordinary and require the most painstaking processing.

The fruits of physalis are in a husk, it must be removed, and the fruits themselves must be carefully washed a couple of times. The fact is that the fruits of physalis have a greasy, oily coating on them, which needs to be removed.

We cut the prepared physalis fruits of small size into four parts, large ones into the smallest slices.

Cover the chopped physalis with sugar and leave for 1-1.5 hours at room temperature.

During this period of time, the physalis covered with sugar will give juice, mix everything well and you can start making the jam.

Cook the physalis with sugar until it boils, while doing this, do not forget to stir so that nothing burns. It is better to remove the foam formed during boiling.

After boiling, cook the jam for 5 minutes and turn off. Let the jam cool one hundred percent and repeat cooking for five minutes.

Again, let the jam cool one hundred percent and put the jam on the fire for the 3rd time. If desired, add finely chopped lemon with the skin.

Ready-made physalis jam is stored in the same way as any other jam. For the winter it needs to be rolled up in sterilized jars. These are, perhaps, all the secrets of making this exotic jam. Experiment and discover the newest tastes! Bon appetit!

Physalis jam with citrus fruits

Citrus fruits are one of the best “buddies” for physalis. Specifically in jams with them, you can safely experiment with spices - vanilla, ginger, cardamom, anise, star anise.

700 gr. physalis;
2 oranges;
1 lemon;
a pinch of cinnamon;
900 gr. Sahara;
100 ml water.

Peel the lemon, cut into slices, discard the seeds.
Pour water into a saucepan on the stove, add lemon, add 300 g of sugar and, stirring, bring the syrup to a boil.
Pour it over the chopped physalis and set aside to cool.
Using a small grater, remove the noticeable layer of skin - the zest - from 1 orange. Be careful not to grab the snow-white layer adjacent to it - because of it, the jam may acquire a bitter taste.
Peel both oranges completely, separate them into slices, remove the snow-white membrane from them, and remove the seeds.
Place the physalis on the stove, boil for 10 minutes, then remove and let cool.
Add orange slices with zest to it, return to the heat, and bring to a boil.
Add cinnamon and cook the mixture over moderate heat for 15 minutes.
Pour hot jam into jars and roll up the lids.

Physalis and apple jam

For a harmonious fusion of flavors, it is recommended to choose sweet and sour apples (greenish), but if you decide to add pears to the jam, it is better to choose yellowish, small and fragrant apples.

500 gr. physalis;
400 gr. apples;
1 kg sugar;
2 gr. citric acid.

Peel the apples, core them and cut into slices.
Add whole physalis to them and mix the fruits with sweet sand.
Keep the dishes in the kitchen for 5 hours - the released juice will dissolve the sugar.
Place the pan with the raw materials on the stove and, stirring, bring to a boil.
Reduce temperature and simmer everything for about 30 minutes.
5 minutes before readiness, add citric acid, stir thoroughly, turn up the heat until it bubbles and transfer the jam into jars and put them under the lids.

Physalis jam with zucchini

The main secret to successfully creating this recipe is the choice of zucchini. They must be milky (young). If desired, they can be replaced with zucchini or pumpkin.

300 gr. physalis;
600 gr. zucchini;
900 gr. Sahara;
6 pieces of cloves;
200 ml water.

Peel the skin of the zucchini, remove the seeds and cut the pulp into small cubes.
Place the chopped physalis on the zucchini.
Pour water into a saucepan on the stove, add sugar and, stirring, prepare the syrup.
Pour the freshly boiled syrup over the berries and vegetables and wait for the consistency to cool.
Place the jam on the stove, bring to a boil, reduce heat and simmer for 8-10 minutes, remove from heat and let cool one hundred percent.
Repeat the short-cooking process two more times.
When the jam boils for the last time, throw in the cloves.
Without waiting for it to cool for the third time, pour the treat into jars and roll up the lids.

Physalis jam: 8 favorite recipes

Physalis is a plant of the nightshade family, used for decorative and food purposes. In fact, only two varieties of physalis are edible: berry (or strawberry) and vegetable (Mexican tomato). From any of them you can make preparations for the winter. Physalis jam can be made from any type of edible fruit, but different recipes must be used. Among the recipes given, you can probably find one that suits you specifically.

Culinary secrets

Regardless of the chosen recipe and the variety of physalis used, when making jam from it, you must adhere to several general tips.

Only mature physalis is suitable for jam. Before production, it is removed from the boxes and washed in warm water. This process is complicated due to the fact that the berries are covered with a waxy coating, which is difficult to remove.
It will be easier to wash the physalis if you put it in boiling water for a couple of minutes before doing this. The same manipulation will help get rid of the bitter taste, which is characteristic of almost all nightshades, including physalis.
It is best to cook jam in an enamel bowl with a wide bottom. Most housewives use the basin for this purpose.
Physalis fruits must be pierced in several places before cooking, otherwise they will not be able to properly soak in the syrup.
Physalis is usually cooked in several steps, in between which it is simply soaked in syrup.
When cooking jam, it is imperative to remove the foam that forms on the surface. There is no need to throw it away - it is tasty and can be eaten with tea.

You can store physalis jam only in tightly closed glass containers, otherwise it may turn sour.

Physalis berry jam

What is necessary:

strawberry physalis – 1 kg;
sugar – 1.2 kg;
water – 0.5 l;
vanilla, cinnamon, ginger - to taste and desire.

How to cook:

Wash and sort the physalis, prick the berries and put them in a basin. If it is not important for you that the berries remain whole, you can cut them in half - then they will be soaked in syrup even better.
Boil water and, adding sugar in parts, dissolve it one hundred percent.
Pour hot syrup over the physalis and leave for 4 hours.
Place on heat (it should not be high), bring to a boil and cook, stirring, for 10 minutes.
Leave until completely cool.
Add spices if you decide to use them.
Bring the jam to a boil and cook for a quarter of an hour.
Sterilize the jars and pour the brewed and slightly cooled jam into them.
Twist tightly, turn over and leave to cool in a dark place.

After cooling, the jam can be stored in the pantry, because it does not sour even at room temperature.

Strawberry physalis jam with lemon and cinnamon

What is necessary:

strawberry physalis – 1 kg;
sugar – 1 kg;
lemon – 2 pcs.;
water – 150 ml;
cinnamon – 1 stick.

How to cook:

Prepare the physalis by carefully washing it, drying it and pricking it in several places.
Rinse the lemons thoroughly and pat dry with a napkin.
Without peeling, cut the lemons into thin slices and remove the seeds from the lemon slices.
Boil water and, adding sweet sand to it in small parts, cook a thick syrup.
Place lemon slices and a cinnamon stick into the syrup and cook everything together for 10 minutes.
Add physalis and continue cooking the jam for 20 minutes.
Remove the cinnamon. Place the jam in sterilized jars and seal tightly.

A soft cinnamon scent, mixed with notes of citrus, gives the jam a seductive aroma. The slight sourness significantly improves the taste of this sweet.

Physalis vegetable jam with orange

What is necessary:

vegetable physalis – 1 kg;
sugar – 1 kg;
orange – 1 pc.;
cinnamon - to taste.

How to cook:

After washing and drying the physalis, pierce any fruit in several places with a toothpick.
Add sugar and refrigerate for 8-12 hours.
Place on fire and bring to a boil. Cook for 10 minutes.
Wash the orange. Along with the zest, cut it into small cubes and place it together with the released juice in a bowl of jam. Add cinnamon. Stir. Cook for 5 minutes.
Leave for 6-8 hours so that the jam is infused and the physalis is better saturated with syrup.
Bring to a boil. After boiling for 5 minutes, place into sterilized jars. Wrap them tightly with metal lids and turn them over. After cooling, put it in the cellar or in the coldest corner of the pantry.

Physalis jam with orange has a pleasant amber color and emits an appetizing aroma. It can be served with tea or used to make confectionery.

Physalis vegetable jam with lemon and ginger

What is necessary:

physalis – 1 kg;
sugar – 1 kg;
orange – 1 pc.;
lemon – 1 pc.;
water – 0.25 l;
ginger root – 30 g.

How to cook:

Wash the physalis, prick it and add sugar.
After washing the citrus fruits, cut them into randomly shaped pieces.
Peel the ginger root and cut into small pieces.
Mix lemon, orange and ginger root. Grind this mass with a blender.
Add a glass of water to the bowl with physalis and place it on the stove. Bring to a boil and cook for 5 minutes.
Add citrus fruits and continue cooking for the same amount.
Remove the jam from the heat and leave for 2 hours. Then bring to a boil again and cook for 7-8 minutes. Repeat the function 2 more times.

After this, all that remains is to put the jam into jars, close, cool and put in the pantry for the winter.

Physalis jam with apples

What is necessary:

physalis – 1 kg;
greenish apples – 0.5 kg;
sugar – 1.5 kg;
citric acid - a pinch.

How to cook:

Wash the vegetable physalis by blanching for 2-3 minutes. Cool, dry, cut any fruit into 2 parts.
Wash the apples and cut out their core. Cut the fruit into small slices.
Place apples and physalis in one container, cover with sugar. Leave in a cool place for 6 hours. During this period of time, apples with physalis will release a lot of juice.
Place over low heat and cook until tender, stirring constantly. The readiness of the jam is determined as follows: drop syrup onto a saucer and observe; if the drop does not spill, the jam can be removed from the heat and placed in jars.
Add citric acid, stir, cook for a minute and fill the prepared jars with jam.

Their physalis jam with apples has a harmonious taste and a pleasant caramel color.

Physalis jam with apples and pears

What is necessary:

physalis – 1 kg;
reddish apples – 1 kg;
pears – 1 kg;
sugar – 3 kg;
lemon – 1 pc.

How to cook:

Wash the fruits and dry. Cut into slices.
Add sugar and leave for several hours.
Place over low heat and cook until the mixture acquires a honey color and thickens.
Squeeze the juice from the lemon and add to the jam.
After cooking the fruits for 5 minutes, remove the bowl from the heat.
Wait until the physalis jam has cooled down slightly.
Place it in sterilized jars to preserve it for the winter.

The jam prepared according to this recipe is excellent at room temperature, so it will keep you and your family happy all winter.

Physalis and pumpkin jam

What is necessary:

physalis – 0.5 kg;
pumpkin – 1 kg;
sugar – 2.5 kg;
lemon – 1 pc.;
vanillin - on the tip of a knife.

How to cook:

Pass the physalis and pumpkin separately through a meat grinder or chop using a blender.
Add sugar and stir.
After an hour, put it on the fire and cook for half an hour.
Pour in lemon juice, add grated lemon zest and vanilla.
Cook for another 2-3 minutes.
Place in jars prepared in advance and seal.

This extraordinary jam looks great and smells delicious. It will be hard for your guests to guess what products you made it from. If desired, you can replace the pumpkin with zucchini. The jam will have little color to the rest, but its taste will not be affected.

Physalis jam with plums

What is necessary:

physalis – 1kg;
peeled plums – 0.5 kg;
sugar – 1.5 kg;
water – 0.4 l;
citric acid - a pinch.

How to cook.

Make syrup from sugar and water.
Cut the plums and physalis into pieces and pour hot syrup over them. Leave for 4 hours.
Place over low heat and cook for 15 minutes after boiling.
Add lemon, cook for a few more minutes.

All that remains is to pour the jam into the jars and screw them tightly. For the winter, you can put the jam in the pantry.

Physalis jam is an extraordinary dessert. But you will probably like it, you just have to try it.

Strawberry and vegetable physalis jam for the winter - recipes

I suggest making delicious, fragrant jam from strawberry physalis and would like to introduce you to 3 recipes for preparing it for the winter. Physalis is an unfamiliar culture; when you treat an unfamiliar dessert, rarely can anyone figure out what it is made from. Meanwhile, you can cook it for the winter using different methods. Today there are approximately 10 species of plants. The strawberry variety of the plant used to cook the dessert is the yellow one. In addition to jam, jams, jams, raisins and marshmallows are made from the desired fruits.

Secrets of making strawberry physalis jam for the winter

If you are not familiar with physalis, here are a couple of tips on how to prepare the fruits of the crop for cooking:

Remove the calyxes from the fruit immediately, as the berries will taste bitter if they are not released soon after picking.
After peeling, a sticky substance with a nasty odor may remain on the fruit. Therefore, experienced housewives always blanch the berries for 2-5 minutes before cooking.
The fruits have thick skin. Be sure to pierce the berry at the stem so that it is better saturated with syrup.

Traditional recipe for physalis jam (step by step)

Strawberry physalis berries will float in the syrup whole, so select not the largest ones.

Peeled berries - kilogram.
Sugar – 2.5 cups + 500 gr.
Water - half a liter.

How to make delicious jam:

Peel the fruit from the capsules, wash and prick at the stalk.
Blanch in boiling water for about 5 minutes, let the water drain. Place on a towel, dry slightly and place in a cooking container.
Boil the syrup, dissolving it in 500 ml. water 2.5 cups sugar. Boil for a few minutes and pour in the physalis.
Set aside for 2 hours and let the berries soak in sugar.
Add the rest of the sugar and place on the stove.
When the jam boils, cook for 10 minutes and remove the pan from the heat.
Let stand for 5 hours. Then bring it to a boil again.
Cook for 1/4 hour. Cool, pour into jars and store in a cold place for winter.

Physalis jam with lemon - a delicious recipe

Lemon will add sourness to the dessert, which is vital for those who do not like sugary-sweet treats.

Strawberry physalis - kilogram.
Lemon.
Sugar – 1 kg.
Water - a glass.
Citric acid – a pinch.

Step-by-step making of physalis jam:

Remove the seeds from the lemon and cut together with the zest into thin slices.
Fill with water, boil and cook for 5 minutes.
Add half the sugar. Continue cooking until the sand dissolves.
While the syrup is boiling, remove the physalis from the pods and blanch for a few minutes.
Let the water drain, fold into syrup.
After boiling, continue cooking for 10 minutes on low power.
Leave to soak for about night (that is, in the dark) (6-8 is enough).
In the morning, add the remaining sugar and cook again for 10 minutes after boiling.
Add acid, mix the treat and distribute into jars.

Cinnamon jam recipe

Add cinnamon to any jam and get a unique dessert for the winter. If you love the spicy smell of vanilla, add it to cinnamon, and the taste of physalis jam will only benefit from this.

Physalis berries - kilogram.
Sugar – 1.2 kg.
Cinnamon - a pinch.

Prick the peeled fruits, place them in a basin, sprinkle with half the sweet sand.
Leave it overnight (that is, in the dark) so that the berries have time to release juice (other times you have to keep it longer).
Add the rest of the sugar and let it cook.
Over high heat, wait until it boils, then reduce to moderate and cook for 10 minutes.
Remove from the burner and leave to steep for 5-6 hours.
Put the dessert back to cook. At the end, add cinnamon, stir, let it boil very much and remove the basin from the stove.

Physalis jam with dried apricots for the winter

Berries - kilogram.
Dried apricots - a large handful.
Sugar – 1.2 kg.
Lemon juice or acid.

Wash the berries, divide large ones into parts. Cut dried apricots into random sizes.
Place in a saucepan, add sugar and put on fire.
Cook from the beginning of boiling for about an hour, without forgetting to stir and remove the foam.
Just before finishing, add a pinch of citric acid. Distribute the cooled delicacy into jars and store in the cold.

Strawberry physalis and orange jam

Big orange.
Cinnamon – a pinch.
Sugar - kilo.

Recipe for making savory jam:

Prick the prepared fruits and sprinkle them with sand.
After a day, let it cook. Cook from boiling point for 10-15 minutes. Leave to cool.
Add the zested orange, add cinnamon and let the dessert sit for another day.
Bring to a boil. Remove immediately and cool. Pour, seal and refrigerate.

Video recipe: vegetable physalis jam

Good luck with your preparations!

Physalis jam recipes

Physalis is a plant of the nightshade family. Widely used for decoration and food purposes. Only 2 varieties are considered edible - berry (strawberry) and vegetable (Mexican tomato).

Let's look at several recipe options for making physalis jam for the winter.

Dessert with orange

The delicacy comes out amber in color, with a pleasant and gentle smell.

vegetable physalis - 1.5 kg;
granulated sugar - 1.5 kg;
orange - 350 g;
cinnamon - 1 tsp.

Wash the main ingredient, dry with disposable towels and pierce any fruit with a toothpick in several places.
Find the prepared physalis in an enamel container and cover with sweet sand. Cover and refrigerate for 12 hours.
After the time has passed, place on the stove, boil and continue cooking for another 10 minutes.
Rinse the citrus fruit and pour over it with boiling water. Cut into small cubes and add to the container with the main ingredient. Add cinnamon, stir and cook for 5 minutes.
Close and leave for 8 hours so that the main component is saturated with sweet syrup. After the time has passed, boil, cook for 5 minutes, stir.
Pack into sterile jars, close tightly, cool and store in the cellar or refrigerator. Vegetable physalis jam is served for tea or used to make savory pastries.

With apple

Vegetable physalis is used for production. The finished delicacy comes out with a pleasant harmonious taste and caramel color.

physalis - 500 g;
greenish apples - 250 g;
granulated sugar - 750 g;
citric acid on the tip of a knife.

Wash the main ingredient, remove the stems and place in boiling water. Cook for 3 minutes. Strain through a sieve, cool and dry. Cut any fruit into 2 equal parts.
Wash the apples, remove the seed box. Chop into medium sized slices. Combine the prepared ingredients in an enamel container, add sweet sand. Cover and leave in the refrigerator for 6 hours to release enough juice.
Set the heat to low and cook until tender, stirring constantly. The dish mixture must be thick and not spill over the surface of the plate. Production time can be increased as necessary.
At the very end, add citric acid and heat for a few more minutes. Pack the finished jam into sterile jars, close tightly and cool. Put it in the cellar or refrigerator.

With lemon and cinnamon

When the soft cinnamon aroma merges with notes of lemon fruit, a seductive scent emerges. Pleasant sourness only improves the taste of the finished dish.

physalis - 500 g;
granulated sugar - 500 g;
lemon - 1 pc.;
filtered liquid - 100 ml;
cinnamon - 0.5 sticks.

Slightly exotic and fancy

The main ingredient needs to be carefully processed: washed, dried. Create several punctures with a sharp wooden skewer.
Thoroughly wash the lemons, rinse them with boiling water and dry them with disposable cardboard napkins. No need to peel, chop into thin slices. Be sure to remove the seeds, otherwise the dish will taste bitter.
Pour the required amount of water into a small saucepan. Put on fire and bring to a boil. Add sweet sand in portions with constant stirring. Reduce the heating temperature and continue cooking until thickened.
Place lemon and cinnamon into the hot syrup and cook for 10 minutes. After the time has passed, add physalis and continue heating for another quarter of an hour. Remove the cinnamon stick and pack the physalis jam with lemon and cinnamon into sterile jars. Seal tightly, turn over, wrap in a warm blanket, and cool. Store in a cellar or refrigerator.

With plum

The dessert turns out not only tasty with a pleasant, gentle smell, but also healthy.

granulated sugar - 1.2 kg;
physalis - 900 g;
citric acid to taste;
filtered water - 1 l;
ripe, compacted plum - 400 g.

Before production, you need to carefully prepare the physalis: peel, wash well and place in boiling water for 30 seconds. Strain through a colander and wait for excess water to drain. Cool and cut into 4 parts.
Wash the plum, removing its snow-white coating. Divide into 2 parts, remove the pit. Chop into slices.
Let's move on to making sweet syrup. To do this, pour the required amount of water into a large saucepan, put it on the stove and bring to a boil. Add the sweet ingredient in small portions while stirring constantly. Cook until completely dissolved.
Remove the syrup from the stove, add the cooked fruit and stir. Cover and leave on the kitchen counter for 3 hours. Then boil and cook at low temperature for a quarter of an hour.
During manufacturing, it is necessary to frequently remove the foam from the surface so that the finished product has a neat appearance. During this period of time, the fruits become transparent, otherwise the cooking process will continue.
Add citric acid, stir and heat for another 8 minutes. Pack into sterile jars and close tightly with clean lids. Cool at room temperature and store in the cellar.

Physalis jam is an unusual and extraordinary dish; we told you how to cook it correctly above. Combining it with various seasonal fruits, you can get a real delicacy, and in winter you will amaze all your family and friends.