Tomatillo (Jam berry, husk tomato)

Mexican husk tomato "Tomatillo".
An annual plant, rustic and easy to grow, bushy and upright, it will produce small yellow flowers with a dark central mark. 
The medium-sized fruit is a light green and harvested from around the middle of July and is surrounded by a husk and harvested like a tomato and this is also why it is called a "Husk tomato".
But is also known as a Ground cherry or Jamberry.
Original vegetable!
Mid-season variety for outdoor cultivation. The period from germination to the beginning of maturation is 110-116 days. The plant is semi-spreading, 60-80 cm high.
The fruits are flat-round, weighing 28-41 g, in technical ripeness - light green, in biological - yellow. The fruits have a pleasant peculiar sweet and sour taste, contain a large amount of pectin, which gives them gelling properties.
Used fresh, for pickling, salting, making jams, jams and jellies.
Sowing: grown by sowing seeds into the ground in late April - early May or 50-day-old seedlings, planting it in early June. Plant placement scheme 40-60 cm.
Care: the optimum temperature for plant growth and development is +20+25°C. With the strong growth of the bush, its garter is necessary.
Harvest: as the covers open. Fruits until late autumn. Yield 3 kg/m2.

* Physalis is valuable in many ways. The fruits, which have a delicate texture and do not leak when pressed (unlike tomatoes), are suitable both for fresh consumption and for various types of processing, including canning. The list of products that can be prepared from it is huge. Here are just some recipes:
1. Pickled physalis:
Filling: for 1 liter of water - 50 g of sugar, 40 g of salt, 10 g of 70% acetic acid, a pinch of cinnamon, 5-8 buds of cloves, 4 allspice peas, bay leaf. To marinate, take ripe fruits, blanch (dip in boiling water for 30 seconds), then cool and place tightly in sterilized 0.5-liter jars. Pour the hot marinade mixture over the fruits. Further steps are the same as for canning tomatoes.
2. Physalis salted:
Physalis is salted like cucumbers and tomatoes. Place the prepared ripe fruits along with spices in jars. For 1 kg of physalis, take 30 g of dill, 4 g of horseradish root, 3 g of garlic, 1 g of red capsicum. You can also use blackcurrant leaf, tarragon, basil, mint leaf, parsley, celery and other aromatic additives, but the total weight of spices should not exceed 50 g per 1 kg of fruit. Pour the spiced fruits placed in jars with brine (60 g of salt per 1 liter of water). Cover the jars with a clean cloth and leave to ferment for 7-10 days at room temperature. Remove the mold, drain and boil the brine, immediately pour it into jars and roll up. Store in the refrigerator.
3. Physalis jam: for 1 kg of fruit, prepare syrup from 500 g of sugar and 500 g of water. Just 1 kg of fruit will require 1-1.5 kg of sugar. The fruits are cleaned, sorted by size, washed and pricked. Pour boiling syrup over the fruits, bring to a boil, remove from heat and let stand for at least 8 hours. Then cook 6 times (with an interval of 8 hours), each time evenly adding 100 g of sugar while stirring until dissolved, bringing to a boil and turning off. When cooked, the fruits do not soften and become transparent. You can add vanillin, citric acid, and crushed lemon peel to taste.
You can also make salad, candied fruits, sauce, vegetable stew and jelly from physalis.
4. Vegetable physalis for the winter.
Ingredients: 1 kg of vegetable physalis, 1 liter of water, 3 tbsp. l. sugar, 1 tbsp. l. salt, 3 tbsp. l. 9% vinegar, 1 tbsp. l. vegetable oil, 3 bay leaves, 10 black peppercorns.
1. Peel the physalis from the casings, rinse with water, cut into halves, fill the jars to the hangers (cuts up).
2. Boil water, add sugar, salt, bay leaf, pepper, boil for 5 minutes.
3. Remove from heat. Add vinegar and vegetable oil, stir and fill the jars to the top.
4. Roll up, turn over onto lids and cool under a blanket.
Store at room temperature.