Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, strawberry tomato (physalis) jam. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Strawberry Tomato (Physalis) Jam is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Strawberry Tomato (Physalis) Jam is something that I have loved my whole life.
Strawberry Tomato (Physalis) Jam Edible strawberry tomatoes don't really have a unique taste of their own (if I had to describe it, it would be like a faint tomato taste) so I can't eat a lot of fresh ones in one go. ＊Please adjust the amount of sugar according to the tartness of the tomatoes. Physalis peruviana, a plant species of the genus Physalis in the nightshade family Solanaceae, has its origin in Peru. The plant and its fruit are commonly called Cape gooseberry, goldenberry, and physalis, among numerous regional names.
To get started with this recipe, we must prepare a few ingredients. You can have strawberry tomato (physalis) jam using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry Tomato (Physalis) Jam:
- Prepare 400 grams Edible strawberry tomatoes (physalis)
- Make ready 160 grams Granulated sugar (or caster sugar)
- Get 50 ml Water
- Get 1 from 1/2 a lemon Lemon juice
Cut the limes and orange in half and squeeze it. Mix all the ingredients for the jam in a saucepan. Bring to a boil, stirring continuously. Remove the pan from the heat and let the jam cool down.
Instructions to make Strawberry Tomato (Physalis) Jam:
- Peel the flaky outer shells off the strawberry tomatoes and wash them. Please get rid of any damaged or badly scratched tomatoes.
- Add the tomatoes to a pan along with the sugar and water and place it over medium heat. When the edges of the pan start to bubble, turn the heat down to low.
- Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.
- When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.
- The jam will thicken as it cools so don't worry if you think it's still a little too runny.
- Transfer the jam to a sterilised jar while it's still hot and put the lid on. Let it cool to 80°C, where the jar should still be quite hot to handle, and turn the jar upside-down.
- By turning the jar upside-down it will prevent drops of water from gathering on the lid so you can keep it for longer. Once the jam has cooled, it's ready to use. Be careful not to burn yourself while cooking this recipe!
This homemade strawberry and tomato jam is the result of a bit of experimentation. It is a super jam and works as well on a cheeseboard as it does on toast. homemade strawberry and tomato jam. What could be more summery than strawberries and tomatoes. Both are sunshine fruits full of colour, juice and flavour. Much like Hildegard's favorite fruit, the apple, golden berries contain a high amount of pectin.
So that is going to wrap it up for this special food strawberry tomato (physalis) jam recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
