Physalis jam: a recipe for making jam for the winter - beautiful and tasty.

In this recipe you will learn how to make physalis jam so that the berries remain beautiful and whole - as if they came straight from the garden.

Preparing jam begins with clearing the physalis berries from the box and washing them thoroughly. No need to cut.

Place them in a pan of boiling water and blanch for 5-10 minutes. Then we put the fruits in a colander and let the water drain.

While the physalis is drying, prepare the syrup. All proportions in the recipe are calculated for 1 kg of peeled physalis.

Add 2.5 cups of sugar to 500 ml of water and boil for 2-3 minutes and remove from the stove. Place the berries in the hot syrup and leave for 2-3 hours.

After the time has passed, add another half a kilo of sugar and put the pan on the fire and, stirring constantly, cook until the sugar dissolves.

Next, we boil our jam in two stages.

Stage one - immediately after dissolving the sugar, bring the syrup with physalis to a boil and cook for 10 minutes, then immediately remove from the heat.

Stage two: after 5-6 hours, place the pan on the stove, bring to a boil and cook for 10-15 minutes.

That's all - now you know how to make physalis jam. All that remains is to put it into jars.

You can spread both cold and hot jam. But each method of packaging the workpiece has its own subtleties.

Method 1: pour the cooled jam into dry, clean jars, cover them with parchment or film. Attention: jam should be stored in a cool, dry place.

Method 2: pour the hot jam into pre-prepared jars, cover the containers with iron lids and place them in a pan with water heated to 85 degrees for subsequent pasteurization for 10-15 minutes. Cork.

Now you know how to make physalis jam at home. Served with tea, it will delight and surprise guests. Since physalis berries in jam turn out beautiful and elastic, they can be used to decorate baked goods in an unusual way in winter.