Physalis Jam - a twist

Physalis or CapeGooseberry Jam was what was cooking in my kitchen a few days back. While this is not my first attempt at making jam, this is my first attempt at making jam from this fruit, mostly because I either was too lazy or had too little time to experiment with and make jam from it; the fruit also being very seasonal. The idea to make jam from it came from looking the fruit up on google; with it came many variations in recipes. I first discovered it in a local market a few years ago and picked it up out of curiosity. At that point in time I did not know what to do with it. I asked a friend and she wove me a nostalgic story about how she and her siblings would pick these fruit that would grow wild in their home town and just eat them. I ate quite a few of these fruit too. I like their sweet and tart taste.

I used 300 g of Physalis; 200 g of Demerara Sugar, and the juice of 1 1/2 limes to make the jam. I prepared the fruit by easing them with salt and water and cutting them into quarters.

Mix the sugar and lime juice in a cup of water and bring this mixture to boil in a thick bottomed pan on high heat. Once the sugar has completely dissolved and the mixture is bubbling, add the chopped physalis to the pan. Wait till the mixture comes to a boil again and then lower the heat so that the mixture in the pan is simmering.

I tested it to see if it was done after about 30 minutes.

How to test if a jam is done? 

• Place a few drops of the jam on a cold spoon and put the spoon in the fridge for a couple of minutes. 
• Take the spoon out and push at the jam with a finger; if it wrinkles, it is done. 

If not, continue to simmer till it is done; checking at 5 minute intervals. My jam was done in about 45 minutes.