Strawberry Tomato (Physalis) Jam

Name: How to cook Strawberry Tomato (Physalis) Jam - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

cookpad.japan

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.

Ingredient

Food ration :

1 serving

400 grams

Edible strawberry tomatoes (physalis)

160 grams

Granulated sugar (or caster sugar)

50 ml

Cooking instructions

* Step 1

Peel the flaky outer shells off the strawberry tomatoes and wash them. Please get rid of any damaged or badly scratched tomatoes.

* Step 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.

* Step 3

Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.

* Step 4

When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.

* Step 5

The jam will thicken as it cools so don't worry if you think it's still a little too runny.

* Step 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.

* Step 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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