Homemade Physalis Jam

Physalis abound in our farm and they are one of my favourite summer fruits. Physalis fruit have a definite sweet taste when ripe, but preserve a slightly acidic/ sour aftertaste that I simple love. Rich in antioxidants, a good source of vitamins A, B and C and carotenoids this fruit is also rich in other nutrients that contribute to our dietary needs. The jam, strongly aromatic and  with a golden colour is absolutely divine and soon became part of my daily summer breakfast routine.


Ingredientes:

• 2 kg physalis
• 1 kg sugar
• 2 cinammon sticks
• juice of 1/2 lemon

Prepare the physalis by removing outside husk or covering and wash them. Put the sugar in a big pan and place the physalis on top and mix well with a wooden spoo. Bring to boil and add a bit of water, 2 sticks of cinammon and the juice of sugar and the lemon juice and boil for 10 minutes. With a wooden spoon mix all once in a while  and continue boiling till a little will set when tested. Pour into prepared jars and seal.