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Strawberry Tomato (Physalis) Jam
Strawberry Tomato (Physalis) Jam

Before you jump to Strawberry Tomato (Physalis) Jam recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably choose many items out of habit. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? A superb healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to strawberry tomato (physalis) jam recipe. You can cook strawberry tomato (physalis) jam using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Strawberry Tomato (Physalis) Jam:
  1. Use 400 grams Edible strawberry tomatoes (physalis)
  2. Prepare 160 grams Granulated sugar (or caster sugar)
  3. Take 50 ml Water
  4. Provide 1 from 1/2 a lemon Lemon juice
Instructions to make Strawberry Tomato (Physalis) Jam:
  1. Peel the flaky outer shells off the strawberry tomatoes and wash them. Please get rid of any damaged or badly scratched tomatoes.
  2. 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.
  3. Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.
  4. When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.
  5. The jam will thicken as it cools so don't worry if you think it's still a little too runny.
  6. 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.
  7. 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!

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