Physalis Jam ｜龍珠果果醬
This jam is made with whole physalis berries — no peeling required! Naturally rich in pectin, they set beautifully and pair well with other tropical fruits.**這款果醬可直接用整粒龍珠果烹煮，無需去皮。富含天然果膠，易於凝固，也可與其他熱帶水果搭配使用。
Ingredients
- 150 g Physalis 龍珠果
- 50 g Caster sugar 砂糖
- 2 tablespoon Water 水
- 2 tablespoon Fresh lemon juice 檸檬汁
Instructions
- Cook physalis, lemon juice and water over medium heat until tender. Use a potato masher to lightly mash the fruit.
- Gradually add sugar and stir until dissolved.
- Turn to high heat. Boil until it reaches the setting point. Done.
- 將龍珠果、檸檬汁與水放入小鍋，以中火煮至果肉變軟，再用馬鈴薯壓泥器稍為壓碎。
- 加入砂糖拌勻，讓其完全溶解。
- 轉大火煮至果醬達到凝固點即可完成。
Notes
🍯 Yves Tips!
Physalis can be cooked whole — no need to peel!
龍珠果可整粒煮成果醬，無需去皮！
龍珠果可整粒煮成果醬，無需去皮！