Physalis Jam
An extraordinarily tasty treat, especially alongside sweet pastries! You'll lick your fingers!
Valeria
Recipe author
Physalis Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
56 g
232 kcal
GI:
4
/
0
/
96
- When I was little, I was always drawn to the bright orange papery lanterns that sat on my grandmother's nightstand. I thought they were just some kind of flower meant to decorate the room. Imagine my surprise when I learned they're actually used in cooking — and that I'd already eaten physalis jam more than once (that turned out to be the name of the fruit). When I got older, my grandmother taught me to make that very jam, and now it's my turn to share this remarkably simple recipe with you. Start with ripe physalis: wash the fruits, prick them in a few places, and pour hot sugar syrup over them. To make the syrup, combine 2 cups (500 ml) water with 1 pound (500 g) sugar and heat over low heat until the sugar dissolves completely. Let the fruit sit in this syrup for about 6 to 8 hours. Then add another 1 pound (500 g) of sugar, heat the mixture, and cook for 7 to 10 minutes until the sugar dissolves. Set aside again for 6 to 8 hours. After that, add the remaining sugar, cook for 3 to 5 minutes, and let it rest one more time for 6 to 8 hours. Finally, ladle the finished jam into sterilized jars and seal with lids.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Physalis - 32 kcal/100g
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