This golden berry jam (physalis jam) has become my favourite. It has an incredibly delicious taste and the perfect tanginess, so you will want to eat it with everything. It works well on toast for an everyday breakfast, or on cheese for a weekend appetizer.
¿What’s golden berry/physalis?
Golden berries, also known as physalis, is a small, orange fruit that’s sweet and also slightly tangy. The fruit is inside a husk that protects it from bugs and pests. It can be eaten raw by peeling it and rinsing eat beforehand. In this case, we will make a golden berry jam (physalis jam) that is extremely delicious. It has the classic sweetness found in a jam with the perfect touch of acidity. Also, the taste of this fruit is really special. I’m a big fan of how it tastes in a jam.
How to make a golden berry jam (physalis jam)
This golden berry jam is made like all others. You need the same weight of sugar and fruit so that the sugar can do its job of preserving the fruit for a long time. They are cooked until slightly thickened. If you have a sugar thermometer, this is achieved when you reach 104°C/219°F. Then let it cool down completely and add lemon juice. If at the end you feel it’s a bit too thick, you can add a bit of boiling water to thin it down. We’ve made jams here before when we made my pineapple and mango jam.
How long does golden berry jam (physalis jam) keep
The nice thing about jams is that the high concentration of sugar prevents bacteria from developing. This foof conservation technique has been used for centuries! That’s why you can refrigerate this golden berry jam (physalis jam) for up to 6 months or freeze it for up to a year. You can technically freeze it for longer than that, but the taste will begin to deteriorate. It’s not only a great idea to have at home but it’s also a great idea for gifting to the people you love!
Uses for the jam
I feel like this jam won’t get the immediate hype it deserves. However, without exaggerating, this golden berry jam (physalis jam) is one of my favourite jams for its flavour. I’ve had it on buttery toasts, which is always nice. Yet, I have to say that it’s also extremely good on top of appetizers and as part of your cheese board. When I made it, I poured it onto a brie cheese and my friends who came over where over the moon about how good it was and how easy it is to make. I know that when you try it, you’ll want to add it to everything.
Golden Berry Jam (Physalis Jam)
- 250 g Golden Berries / Physalis
- 250 g sugar
- 2 tbsp water
- 1 tsp lemon juice
- Peel and rinse the golden berries/physalis fruits.
- Cut the fruits in half and place them in a large pot along with the sugar and water.
- Cook over medium heat until it thickens slightly. If you have a sugar thermometer, cook it until it reaches 104°C/219°F.
- Remove the jam from the pan and let it cool completely. If when it cools down you notice it's too thick, add a bit of boiling water to thin it down.
- Add the lemon juice and refrigerate for up to 6 months.