How to Prepare Perfect Strawberry Tomato (Physalis) Jam

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Before you jump to Strawberry Tomato (Physalis) Jam recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.

We are all aware that consuming healthy snacks can help us feel better inside our bodies. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy types contributes to a more balanced feeling. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it's hard to find healthy foods for treats between meals. Finding goodies that will help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks that you can use when you need a quick pick me up.

If you might be looking for a fast snack, you can't go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it's time for lunch break. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain options.

A large assortment of quick health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

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

The ingredients needed to prepare Strawberry Tomato (Physalis) Jam:

1. Use 400 grams of Edible strawberry tomatoes (physalis).
2. Get 160 grams of Granulated sugar (or caster sugar).
3. Provide 50 ml of Water.
4. Prepare 1 of from 1/2 a lemon Lemon juice.

Steps 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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