Mango-physalis jam for single households

Ingredients for 2 servings:

• 320 g mango(s)
• 80 g physalis
• 200 g gelling sugar, 2:1
• 1 cl orange juice
• ½ lemon(s), the juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

makes 2 glasses of 212 ml each

Peel the mango, cut into small pieces, and place in a bowl. Remove the leaves from the physalis, quarter them, and add them to the bowl. Add the lemon juice and mix well. Place everything in a saucepan and turn the heat up to high. Add the gelling sugar and fruit juice and mix well. Bring to a boil once, stirring constantly, then reduce the heat until the mixture is just bubbling. Simmer for 5 minutes, stirring frequently, until the fruit becomes a puree, then turn off the heat. If the jam is still too chunky for your taste, mash everything with a regular potato masher and stir. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist-off), seal immediately, and let cool. The cellar is still ideal for storage.