Jelly

Physalis variety "Jelly" – a mid-season type that starts fruiting 120‑130 days after sowing and reaches a height of up to 1.5 m. Plants have a powerful, spreading structure with highly branched stems, providing good resistance to wind loads.

The fruits of this variety are flat-round, weighing from 30 to 40 g, and have a rich plum aroma and taste. Unripe fruits are green, while fully ripe ones acquire a cream-violet color. The average yield is about 1.3–1.4 kg/m², making the variety economically attractive for commercial cultivation.

Physalis "Jelly" is valued not only for its taste qualities but also for its beneficial properties: the fruits possess anti-inflammatory and analgesic effects. Due to this, they are recommended both fresh and for making jam, jelly, marinades, and other canned products. The high shade tolerance of the variety allows it to be grown even in partially shaded conditions, expanding usage possibilities on various garden plots.