Strawberry Tomato (Physalis) Jam

Strawberry Tomato (Physalis) Jam

The old man who works in the fields behind my house picked lots of strawberry tomatoes for me so I made them into a jam.
Usually these tomatoes are stolen by the monkeys that come down from the nearby mountains.

Ingredients: one 240 ml jar

Edible strawberry tomatoes (physalis)
400 g
Granulated sugar (or caster sugar)
160 g (40% weight of the tomatoes)
50 ml
Lemon juice
from 1/2 a lemon


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!

Story Behind this Recipe

Edible strawberry tomatoes don't really have a unique taste of their own (if I had to describe it, it would be like a faint tomato taste) so I can't eat a lot of fresh ones in one go.