Do you know what a Ground Cherry is? Yeah, I didn’t either. So when I started to get bags full of them, I had absolutely NO idea what to do with them!
I tried a bite and found that they were very sweet! The first time I used them I made a salsa verde, as I assumed they were just smaller tomatillos! It worked, but I really wanted to know what I could actually DO with these things!
So when I found myself with about 3 bags of these ground cherries, I thought to myself “Maybe I could make JAM with them?????”
Well 5 jars of beautiful ground cherry jam jars later, the answer to that question was a resounding YES! It makes for a very subtle jam, but when it’s slathered on a piece of toast with some peanut butter, it’ll give peanut butter and grape jelly a run for it’s money.
Ground Cherry Jam
From A Year in the Heritage Gardens
- 3 cups of ground cherries, husks removed
- 3 cups of sugar
- 1 package pectin
- 1/4 cup fresh lemon juice
- 1/2 cup water
- In a large pot, combine the ground cherries, lemon juice, water and pectin and bring to a boil.
- Once they are brought to a boil the cherries will start to burst, however feel free to mash them with a potato masher to speed up the process
- Add the sugar all at once and bring to a boil again
- Once it is brought to a boil for the second time, continue to boil for about 2 minutes.
- Pour into sterilized mason jars and cover tightly. Once they have popped, you know you are good. If they do not pop, then just stick them in the fridge once they have come to room temperature.