Rinse physalis well, remove the stem and cut in half.
Put the physalis in a saucepan and cover with sugar. Leave it overnight.
Simmer the berries for 15 minutes after boiling.
Cool the jam, then put it on the fire again and cook for 30 minutes after boiling. Cool completely again.
In the jam, add the orange zest and juice from half an orange. Cook the jam for about 40-50 minutes until the desired density.
Put the jam in sterile jars and roll it up.