1
Prepare the fruit
5 minWash and drain the husked physalis berries.
Jam
Made from the aguaymanto (physalis) fruit grown in the Peruvian Andes, this jam is prepared by husking the berries and simmering them slowly with sugar and lemon until thickened. The fruit's natural tartness keeps the jam from tasting overly sweet.
Step by Step
How to make it?
2
Bring to a boil
10 minSimmer the physalis berries with the sugar, lemon juice, cinnamon stick and water over medium heat for 10 minutes.
3
Thicken
15 minLower the heat and continue simmering, stirring, for another 15 minutes until the jam thickens, skimming off any foam.
4
Jar it
5 minRemove the cinnamon stick and ladle the hot jam into clean jars, sealing the lids tightly.
Reminder
Fill the jars while the jam is still hot and seal immediately for longer storage. Skimming off the foam while it boils keeps the jam clearer.
Editor's Note Editörün Notu
Adjust the amount of lemon juice to the fruit's tartness; very ripe aguaymanto may only need half a spoonful.
Admin DadaGastro · verified in test kitchen
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