Vegetable fizalis is good not only in unsweetened preparations. Jam, cooked from this vegetable, is also obtained at altitude, especially if it is supplemented with citrus fruits or other fruits.
How to brew jam from vegetable physalis - recipe with lemon
Ingredients:
- vegetable physalis - 990 g;
- granulated sugar - 990 g;
- lemon - 130 g;
- water filtered - 290 ml.
Preparation
Before using vegetable physalis for the preparation of jam, it must be cleaned of "covers", thoroughly washed in warm water and held in boiling water for an additional two minutes.
Fruits can be cut into slices or at will left intact, but in the latter case they need to be pierced in several places through a toothpick. From a half portion of sugar and water, cook sugar syrup, while adding lemon, sliced together with peel, and pour sweet aromatic, slightly cooled liquid prepared physalis. We place the workpiece on the plate, add the remaining sugar and heat it up with frequent stirring to a boil. Cook the jam for five minutes, turn off the fire and let the treat cool. Repeat the process of five-minute boiling and cooling to the desired density of jam, then pack it on dry sterilized jars and leave it under the "coat" before cooling down.
Similarly, jam from vegetable fizalisa with orange, which is added in the desired amount instead of lemon when cooking the syrup. Be sure to get rid of the bones, which often accompany citrus, so that their inherent bitterness does not spoil the taste of delicacy.
Jam from vegetable fizalisa with plum and apples
Ingredients:
- Physalis - 995 g;
- granulated sugar - 1,3 kg;
- apples - 320 g;
- plums - 320 g;
- water filtered - 280 ml;
- citric acid - ¼ tsp.
Preparation
Vegetable fizalis is perfectly combined when making jam with apples or plums. In this case, we will prepare a treat with both of them.
We prepare physalis, having cleared it and having washed off carefully a sticky coating. We sustain the fruit in boiling water for a couple of minutes, and then cool and cut into four parts. Plums mine, cut in half, remove the bones, and divide the halves into two parts. The apples are also cleaned, cut out the cores, and the flesh is shredded with lobules, which are cut in half in two.
Sugar is combined in a saucepan with water, heated with continuous stirring to a boil, then pour them slices of physalis with fruit and leave for a couple of hours. Now warm up the workpiece to a boil, cook a couple of minutes and again leave it to cool. We repeat the procedure until the desired density of jam is obtained, after which we pour it hot over a sterile container, seal it sealed and put it under a "coat" for natural self-sterilization.