Strawberry Tomato (Physalis) Jam

• 400 grams Edible strawberry tomatoes (physalis)
• 160 grams Granulated sugar (or caster sugar)
• 50 ml Water
• 1 from 1/2 a lemon Lemon juice

1. Peel the flaky outer shells off the strawberry tomatoes and wash them.
2. Please get rid of any damaged or badly scratched tomatoes.
3. Add the tomatoes to a pan along with the sugar and water and place it over medium heat.
4. When the edges of the pan start to bubble, turn the heat down to low.
5. Stir the mixture to prevent it from burning, and cook it down while squashing the tomatoes.
6. When it has cooked down and thickened a little, mix in the lemon juice and stop the heat.
7. The jam will thicken as it cools so don't worry if you think it's still a little too runny.
8. Transfer the jam to a sterilised jar while it's still hot and put the lid on.
9. Let it cool to 80C, where the jar should still be quite hot to handle, and turn the jar upside-down.
10. By turning the jar upside-down it will prevent drops of water from gathering on the lid so you can keep it for longer.
11. Once the jam has cooled, it's ready to use.
12. Be careful not to burn yourself while cooking this recipe!

strawberry tomatoes, sugar, water, lemon juice

Taken from cookpad.com/us/recipes/147915-strawberry-tomato-physalis-jam (may not work)