Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, strawberry tomato (physalis) jam. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Filed Under: Jam, Seasonal Summer, Tomatoes Tagged With: Pomona Pectin, Strawberries, Tomatoes. This Strawberry Tomato jam recipe treats tomatoes like the fruits they are, and blends them with the sweetness of strawberries for a unique tasting spread. Add Jello and stir until Jello is dissolved.
Strawberry Tomato (Physalis) Jam is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Strawberry Tomato (Physalis) Jam is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 400 grams Edible strawberry tomatoes (physalis)
- Get 160 grams Granulated sugar (or caster sugar)
- Prepare 50 ml Water
- Get 1 from 1/2 a lemon Lemon juice
The result is sweet and savory, with a thick jam-like texture with. Tomatoes and strawberries are sunshine fruits, but one doesn't usually think of them together. Well, they are indeed perfect partners and combine in this unique, sweet and savory jam! Dare to be different in this sweet but not too sweet recipe.
Steps to make Strawberry Tomato (Physalis) Jam:
- Peel the flaky outer shells off the strawberry tomatoes and wash them. Please get rid of any damaged or badly scratched tomatoes.
- 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.
- Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.
- When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.
- The jam will thicken as it cools so don't worry if you think it's still a little too runny.
- 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.
- 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!
Learn how to make a small batch of homemade strawberry jam! Or maybe you don't have a canner. In my strawberry and tomato jam I dare to be different and bring together two classic summer fruits in a dance of sweet and savoury perfection! This strawberry and tomato jam makes the best of these summer sunshine fruits and keeps them in preserved perfection for those duller times when we need. This strawberry-tomato jam crostini is a great way to highlight fresh tomatoes during the summer season.
So that’s going to wrap it up for this exceptional food strawberry tomato (physalis) jam recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
