Use a simple recipe to cook unusual physalis jam for the winter. Original and delicious, with citrus notes and a pleasant sourness, the delicacy will not only diversify your family tea parties, but will also bring great benefits to the body.
Step-by-step cooking recipe
Peel the physalis from the dry shell, pour boiling water over it, make several punctures on each berry with a toothpick so that they do not crack when cooking.
Slice the lemon into thin slices, peel the ginger and grate it on a coarse grater.
Place lemon slices in a saucepan, pour 100 ml of water and boil over low heat for 5 minutes after boiling.
Add half the sugar, stir. Boil the syrup, stirring, until the sugar is completely dissolved (about 5 minutes).
Put the physalis berries in the boiling syrup, add ginger, mix gently and boil over low heat for 10 minutes after boiling. Remove the workpiece from the heat and leave for 12 hours.
Then add the remaining sugar, stir, bring the jam to a boil and boil, stirring, for 15 minutes.
Pour boiling physalis jam into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled delicacy in a cool dark place.
