Physalis Jam: 5 recipes

Physalis jam may seem exotic due to its main ingredient - the fruits of the physalis plant, reminiscent of cherry tomatoes in appearance. Its distribution and fame came to Russia only in the post-war period, but until now many still don’t know what kind of plant it is. Products from physalis can not be found in every store, and jam from it is generally something of a kind of fiction. Fruits are more used as a decorative element in cooking (especially as decoration for a cake).

Nevertheless, physalis jam is, and it is very simple to make at home. The popularity is slowly starting to gain momentum and with the help of the current fashion for healthy eating - the benefits and usefulness of fruits and all dishes prepared from it cannot be denied.

Many people will like the bright color of jam - it resembles sunny amber or honey. Its taste may seem unusual - sweet with spicy acidity instead of sugary sweet. Physalis jam, due to its unobtrusive sweetness, can become a simple dessert, it is not necessary to jam it with something neutral - a waffle or cookies.

Composition and calorie content

Simple jam consists of just 3 ingredients. These are the fruits of physalis itself, sugar and water. If desired, some housewives add spices and aromatic herbs (for example, cinnamon, coriander, cloves or mint) to them. Also, the supplement in the form of other fruits and berries, and sometimes even vegetables, will not spoil the taste.

For jam use two types of physalis - vegetable and berry. From a vegetable dessert it turns out with a spicy bitterness, real gourmets can appreciate it. This can be corrected with various additives or, for example, citrus fruits (orange and mandarin). Small fruits of berry physalis give jam a sweet taste (sometimes sweet and sour, it all depends on the variety used). It is more familiar, its taste is similar to a dessert of strawberries and pineapple.

Jam is not rich in proteins and fats - they just have nowhere to come from. The main component - the fruits of physalis - is low-calorie. There are only 53 kcal per 100 g, and they mainly account for carbohydrates. The ratio of BZHU is 1: 1: 28. But, of course, it is worth remembering that the calorie content of jam directly depends on the amount of added sugar. Therefore, the sweeter such a product, the more kcal it contains. Ready jam will contain 283 kcal, and a whole jar of 500 ml can cover half the daily requirement.

Why useful physalis jam

Physalis jam has healing properties no worse than raspberry jam known to all. It can help with colds, coughs, sore throats, and even with an abscess. All thanks to the rich nutritional value - it is determined by vitamins A, C and group B, phosphorus, calcium and other useful macro- and microelements.

Physalis Jam contains useful organic acids (ascorbic, succinic and others), antioxidant substances, phenols and glucose. Pectins will help in building bone tissue.

It is an excellent diuretic and helps not only reduce the risk of stones in the urinary system, but also get rid of existing ones.

The systematic use of products from physalis will ensure the intake of the necessary substances for the body, normalizing its work and protection from harmful factors.

1. Cold remedy. Vitamin C has the main effect - its content in physalis is twice as much as in lemon, and is comparable only with rosehips.Ascorbic acid contained in jam favorably affects the body, strengthening immunity and exerting a neutralizing effect on the common cold virus. In China, for example, physalis itself and its products have long been used as a remedy for influenza.
2. Eye health. Physalis jam is not inferior to carrots and blueberries in vitamin A content, and carotenoids support eye health. Regular use of such a product helps to increase the range of vision and increase its contrast.
3. Anti-inflammatory effect. As you know, some inflammation in the body can cause serious diseases. Antioxidants that can be found in physalis products can help fight inflammation in the body and improve overall health. Their effect extends to both ordinary muscle pain and inflammation in the blood vessels and heart disease. Therefore, physalis jam is very useful for people suffering from hypertension.
4. Strengthening the nervous system. It is proved that B vitamins have a beneficial effect on the nervous system, helping the body to protect nerve cells from irritating factors. A healthy nervous system is a healthy organism as a whole, since most of the body's functions are carried out through it.
5. Carbohydrate wealth. A high carbohydrate content allows you to quickly get enough, and you don’t have to eat much. Therefore, physalis jam (especially with a minimum sugar content) is an excellent product for proper and wholesome nutrition, the use of which does not harm the figure and weight.
6. The fight against cancer cells. Antioxidants can fight cancer. Physalis products also contain unique nutrients that slow the growth of cancer cells. Therefore, dishes from these fruits are recommended to be used both for prevention and for the restoration of the body during chemotherapy.
7. Caring for expectant mothers. The most important trace element for maintaining pregnancy is iron, which is rich in physalis jam. The usual daily iron requirement for pregnant women is about 27 mg. The need for it increases due to the possible occurrence of anemia in expectant mothers - during pregnancy it is often not enough due to the development of the fetus. Therefore, it is important to help the body provide additional consumption of foods rich in this trace element. Physalis jam is one such assistant. A few tablespoons can cover half the daily requirement for iron.
8. Remedy for diabetes. Physalis jam does not contain cholesterol, and the carbohydrates it contains practically do not affect the level of glucose in the blood. Therefore, such a sweet dessert will not harm the health of people with diabetes.
9. Reducing the risk of degenerative diseases. Degenerative diseases include atherosclerosis, arthritis, sclerosis and other ailments associated with negative changes in cells under the influence of free radicals in the body. Vitamin A, a natural remedy that does not break down even when boiled, helps minimize the risk of diseases.
10. Preservation of youth. The previously mentioned radicals accelerate the aging process of the skin. In this case, again, antioxidants come into the fight. To help them - copper, which makes the skin more elastic, improving its structure. In addition, the copper in the jam will help get rid of age spots and stop premature skin aging.
11. Improving digestion. Jam made from vegetable physalis is a storehouse of fiber. It has a beneficial effect on the functioning of the gastrointestinal tract, improves the digestion process and eliminates bloating and flatulence.

Contraindications to consumption

The main contraindication in the consumption of physalis jam is individual intolerance to the fruit. It is recommended to start by eating only two teaspoons in order to avoid unpleasant situations and not harm your body. If no side effects occur, you can not be afraid to use jam in large quantities.

In addition to possible allergic reactions, it is not recommended to use jam in large quantities for people suffering from heartburn, gastritis or a stomach ulcer. High acidity of the product will only aggravate the situation with the gastrointestinal tract. Therefore, remember that even the good should be in moderation.

How to choose physalis for jam

It is worth paying more attention to what physalis to use for making jam. For this, only edible species are used - vegetable and berry (or strawberry). Like other representatives of the nightshade genus, the immature fruits of the physalis can cause allergic reactions, and sometimes they are completely poisonous.

Do not use green fruits for making jam, as they still contain solanine. The berries should be bright yellow or orange, and the surrounding shell in the form of a Chinese lantern should be dry and burst (these factors will reliably indicate that the physalis is ready for collection). Another distinctive feature is the taste - inedible physalis fruits are very bitter.

Before you start to cook the fruits, they must be well treated with boiling water. Such an operation will relieve their surface of the sticky film left from the outer shell. In itself, it is harmless, but it very much harms the taste of the finished product - it will be unpleasant due to bitterness.

Therefore, jam from ripe physalis will have an amber hue and a sweet-sour taste. It is these signs that will help determine that the product will only benefit the body.

How to make physalis jam: recipes

Physalis jam without boiling

This cooking method preserves more useful properties in the finished dish due to the lack of heat treatment.

For jam you will need:

• physalis fruits - 1 kg;
• sugar - 0.5 kg.

Cooking:

1. Physalis fruits need preliminary preparation - they must be thoroughly washed in hot water. This is necessary to remove the sticky substance from the surface of the fruit.
2. After washing, grind the physalis into small pieces and put in a saucepan (or any other deep container).
3. Add sugar to the chopped physalis. After thorough mixing, leave the future jam for several hours at room temperature until the sugar is completely dissolved.
4. This jam can be rolled up in jars or just stored in the refrigerator.

Note: if desired, various spices can be added to jam - cinnamon, citrus zest or clove.

Physalis Jam with Cinnamon

To prepare it, you will need the following ingredients:

• berry physalis - 1 kg;
• sugar - 0.5 kg;
• drinking water - 500 ml;
• citric acid - 1 g;
• ground cinnamon - 1 tsp (you can take 1 stick instead of ground cinnamon).

Cooking Jam:

1. To remove the adhesive film from the surface of the physalis, you need to rinse the berries with hot water and keep them in boiling water for 3 minutes.
2. After the required time, drain the water and cut the fruits into 4 parts - so they soften faster. If you want jam with large berries, then you do not need to cut them. Just pierce them with a toothpick so that syrup gets into them during the cooking process.
3. Before cooking, you need to prepare a syrup - mix water, sugar, citric acid and cinnamon in a saucepan and cook it for 10 minutes.
4. Add physalis to the syrup and cook over low heat for 20 minutes, stirring constantly.After turning off the fire, cover the jam with a lid and cool to room temperature.
5. After cooling, cook the mixture again for about 30 minutes and roll in cans hot.
6. After spinning the jars, put them in a shady place upside down.

Note: if a cinnamon stick was used in the preparation, it must be pulled out after the first cooking.

If you leave the jam to cool for the whole night - it is better to infuse.

Physalis jam with apple and pear

Ingredients for Jam:

• berries of physalis - 1 kg;
• pear - 1 kg;
• apples - 1 kg;
• granulated sugar - 0.5 kg;
• water - 500 ml;
• citric acid - 1 g;
• ground cinnamon - 1 tsp (you can take 1 stick instead of ground cinnamon).

Do not forget to rinse the berries before using them under hot water until the remnants of the adhesive are washed off the surface of the physalis.

Cooking:

1. Before cooking, you need to prepare a syrup - mix water, sugar, citric acid and cinnamon in a saucepan and cook it for 10 minutes.
2. Peel apples and pears and cut into small pieces, make punctures in the physalis with a toothpick.
3. Add physalis and fruit to the syrup and cook over low heat for 20 minutes, stirring constantly. After removing the jam from the heat and cool.
4. When the jam has cooled to room temperature, boil it again for 20 minutes and distribute it hot in jars.
5. Cool closed cans upside down in a dark place. Some housewives cover the containers with a towel - it is believed that this way the jam is even better sterilized.

Healing Physalis Jam with Citrus and Ginger

This jam is a real blow to the virus with vitamin C. It will be useful to any housewife if the household gets sick, but they don’t want to drink a bitter medicine.

For jam you need:

• physalis (berry variety) - 1 kg;
• sugar - 1 kg;
• water - 250 ml;
• lemon - 1 pc.;
• orange - 1 pc.;
• ginger - 30 g (root).

Cooking:

1. Rinse physalis thoroughly from a wax film on the surface, then hold the fruit in boiling water for 3 minutes.
2. After the required time, drain the water and pierce the fruit with a toothpick.
3. Ginger cut into small slices. Peel citrus fruits and grind together with ginger to a puree state.
4. Mix physalis with water in a saucepan and cook to a boil. Once the water begins to boil, boil for 5-10 minutes and add the ginger-citrus mass. Boil another 10 minutes, then turn off the heat, cover the jam with a lid and cool.
5. Repeated cooking is necessary after cooling - jam must be cooked for 10 minutes 2 more times, after which it can be rolled up in jars in hot form.
6. After twisting, turn the cans over and put in a dark place for cooling.

Physalis jam with zucchini

In this recipe, it is better to use vegetable physalis. The jam is very tasty and appetizing. It is very difficult to understand which ingredients are part of the composition.

To prepare it, you will need the following ingredients:

• physalis - 0.5 kg;
• sugar - 2.5 kg;
• water - 250 ml;
• zucchini - 1 kg;
• lemon - 1 pc. (or citric acid - 1 g).

Cooking:

1. After washing, grind the physalis to a puree state together with the zucchini.
2. Add sugar and mix thoroughly.
3. Leave the mixture for several hours at room temperature so that the jam is better infused.
4. After time, put the jam on the fire and cook it with constant stirring for 30 minutes. Add lemon juice (or citric acid) and boil for another 5 minutes.
5. After the finished jam can be moved to the banks for a spin.
6. Turn jars of hot jam upside down and cool at room temperature.

Jam storage rules

“Correct” physalis jam can stand for a long time in a cupboard and be stored for several seasons with other twists, if certain conditions are observed during its preparation:

1. It is necessary to strictly observe all points of the recipe and not reduce the cooking time, even if it seems that the jam has already reached the required consistency. Remember that the temperature achieved during this heat treatment (72 ° C) negatively affects the unfavorable microflora - it simply dies under such conditions.
2. Jars and twist lids must be sterilized.The sterilization process is no different from cooking - you just need to place the cans and lids in a pot of boiling water for 5 minutes. This time is enough to sterilize the container.
3. An unopened jar of jam should be stored in a place protected from sunlight and with low humidity (up to 80%). The room temperature must not fall below 0 ° C and rise above 25 ° C. Such conditions will not only preserve the jam itself, but also all the beneficial substances contained in it.

An open jar must be stored in the refrigerator and kept there for no more than a week, since jam is an excellent environment for the development of various bacteria that can cause dangerous diseases (such as tetanus).

Interesting facts about physalis

1. Physalis fruits can be used instead of tomato. They are perfect for a salad. Since they are very similar, many will not immediately notice the difference.
2. The berry variety of physalis is used as a flavoring. The fruits are dried and added to the products instead of seasoning. A sweet aftertaste with a bitterness aftertaste may seem interesting, and the long-known dish will become new thanks to the addition.
3. Water tincture of physalis will help relieve swelling and bruises - just make a compress.
4. Physalis can be added during the preservation of pickled cucumbers, tomatoes and cabbage.
5. In China, a delicious sauce is made from physalis, which is served along with seafood.
6. There is a type of physalis used specifically for jams due to its high pectin content. It is called - jam grade.
7. The name "physalis" comes from the Greek word "physo", that is, swollen. He received this name because of the peculiarities of the growth of fruits and their shell.
8. It is believed that a decorative physalis in the form of a herbarium will drive away evil spirits and bring happiness and prosperity to the house.
9. Physalis was also brought to Russia along with potatoes and tomatoes from South America, but the plant never gained popularity (unlike its two competitors).