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Strawberry Tomato (Physalis) Jam
Strawberry Tomato (Physalis) Jam

Before you jump to Strawberry Tomato (Physalis) Jam recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

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Even though most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. You may already know that most of the vitamins you need each day can be found in numerous vegetables, but you will also be able to find required potassium in vegetables as well. For instance, broccoli has a good amount of potassium to present you with your daily recommended allowances. Spinach can also be something that you might want to start eating more of as it includes a lot more vitamins and minerals than other vegetables.

By following some of the suggestions above you will see that you will end up living a healthier life. Also if you eliminate all the processed foods that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to strawberry tomato (physalis) jam recipe. To cook strawberry tomato (physalis) jam you only need 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Strawberry Tomato (Physalis) Jam:
  1. Prepare 400 grams Edible strawberry tomatoes (physalis)
  2. Provide 160 grams Granulated sugar (or caster sugar)
  3. You need 50 ml Water
  4. Take 1 from 1/2 a lemon Lemon juice
Instructions to make Strawberry Tomato (Physalis) Jam:
  1. Peel the flaky outer shells off the strawberry tomatoes and wash them. Please get rid of any damaged or badly scratched tomatoes.
  2. 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.
  3. Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.
  4. When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.
  5. The jam will thicken as it cools so don't worry if you think it's still a little too runny.
  6. 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.
  7. 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!

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