Physalis – Jam with Tangerine, Vanilla and Cinnamon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g physalis
- 4 mandarin (s)
- 1 teaspoon vanilla extract
- 1 stick cinnamon
- 80 g preservin suar, 3: 1
- 2 teaspoons orange liqueur
Print Recipe
Pin Recipe Instructions
- Quarter the physalis and remove any hard remains of the stalk. Squeeze the mandarins, measure out 60 ml of juice and add to the physalis quarters. Bring to the boil together with vanilla extract, cinnamon stick and preserving sugar. Flavor with orange liqueur and continue to cook for 3 minutes, stirring constantly, until the small kernels have loosened from the fruit.
- After the gel test, fill a glass with a twist-off lid that has been rinsed with hot water to the brim, close it tightly and let it stand upside down for approx. 5 minutes.
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