Physalis, the golden-orange berry encased in a delicate paper husk, holds a reputation not only for its distinctive taste but also for its medicinal benefits. Commonly found in traditional remedies, it has properties that may support immunity, reduce inflammation, and help cleanse the body of oxidative stress.
This jam blends fresh physalis with zesty lemon and warm ginger to create a spread that’s not just delicious—it’s healing. Ideal for breakfasts, desserts, or even as a glaze for roasted dishes, the jam is a sweet, citrusy delight with subtle earthy depth from the ginger. Packed with vitamin C and bioflavonoids, it helps fight fatigue, supports healthy skin, and adds brightness to your plate and palette alike.
Perfect for the cooler seasons or as a year-round superfood addition, this jam is natural, sugar-conscious, and extremely easy to prepare.
🧂 Ingredients (Yields ~2 small jars)
- 500g fresh physalis (husks removed)
- Juice and zest of 1 large lemon
- 2-inch piece fresh ginger (grated)
- 150g raw honey or organic cane sugar (adjust to taste)
- ¼ cup water
- Pinch of salt
- Optional: 1 cinnamon stick or star anise for warmth
- Sterilized jars for storage
👨🍳 Instructions
- Prep the Physalis Start by removing the paper-like husks from each physalis fruit. Rinse thoroughly to remove any sticky residue or dust. Place the cleaned berries in a medium saucepan.
- Add Flavorful Boosts Grate the ginger directly into the pot, followed by the lemon juice and zest. If you’re including cinnamon or star anise, toss that in now to infuse the jam with subtle warmth.
- Start Cooking Add the water and pinch of salt. Heat the mixture over medium heat until the fruits begin to soften and burst—about 10 minutes. Stir frequently to prevent sticking.
- Mash & Sweeten Use a potato masher or fork to gently crush the berries as they soften. Then add your honey or sugar. Stir thoroughly, allowing the mixture to simmer gently and thicken. Keep stirring to avoid crystallization or burning.
- Cook Until Jammy Simmer for an additional 15–20 minutes. The ginger should melt into the mixture, and the jam will start to coat the back of a spoon. Taste and adjust sweetness or acidity as needed.
- Test for Readiness Drop a spoonful on a cold plate—if it wrinkles when you push it, the jam is ready. Otherwise, simmer a few more minutes. Remove the cinnamon or star anise before bottling.
- Sterilize & Store Pour the hot jam into sterilized jars while it’s still warm. Seal tightly and let cool at room temperature. Store in the fridge for up to 3 weeks or preserve longer through proper canning.
🧠 Serving Ideas
- Spread on toast with ricotta or cream cheese
- Dollop over warm oatmeal or yogurt bowls
- Use as a glaze on roasted chicken or vegetables
- Pair with cheese platters for a unique tangy twist
- Stir into sparkling water or tea as a fruity infusion
💡 Pro Tips & Variations
- Add dried chili flakes for a spicy version.
- Blend with mango or pineapple for a tropical fusion.
- Swap lemon with orange for a sweeter citrus profile.
- Use maple syrup instead of honey for a vegan twist.