Ground cherry jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
310 kcal
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Course
Condiments
Ground cherry jam
Description
The Ground Cherry Jam recipe starts by removing husks and any defective fruit from about 2 pounds of ground cherries, leaving roughly 1.5 pounds for use. These are combined with 2.5 cups sugar, lemon zest, and the juice of lemon and lime in a large pot. The mixture is brought to a boil, then simmered on medium heat until the cherries burst and dissolve, about 30-40 minutes. If the jam is still too liquid, additional cooking extends up to 20 more minutes to reach desired thickness.
The last 10 minutes of cooking incorporate whole star anise and freshly grated ginger for aromatic spice notes complementing the fruit's natural tang and sweetness. The jam’s texture is thick and spreadable once cooled, balanced with citrus and warm spice undertones.
This jam can be jarred into pint-sized containers suitable for canning or refrigerated storage and enjoyed on bread, crackers, or as a condiment with cheese or meat.
Ingredients
- 2 lb ground cherries peeled and washed (you should have about 1.5 lbs left after removing the husks and throwing out any inedible fruit)
- 2.5 cups sugar
- 1 lemon juice and zest of
- 1 lime juice of
- 3- inch ginger grated, knob
- 2 star anise pieces
- 1 pinch salt about ½ tsp
- 2 pint-sized jars
Instructions
- If canning, thoroughly wash jars and arrange them in a hot water bath canner. Bring pot with jars to a boil, and process on a rolling boil for 10 minutes.
- Remove the husks from all of your ground cherries, throwing out any fruit with black spots or mold. Wash fruit carefully.
- Grate ginger, zest lemon, and juice both the lemon and lime. Set ginger aside, but feel free to combine the lemon and lime juices.
- Combine ground cherries, sugar, lemon zest and the citrus juice in a large, heavy-bottomed pot. Bring pot to a boil, stirring occasionally. Lower heat to medium and continue simmering until all the ground cherries have burst and dissolved, about 30-40 minutes, stirring occasionally (your whole house will smell like a confectioner’s shop). If the jam remains very liquid, continue cooking for up to 20 minutes more.
- In the last 10 minutes, add whole star anise and ground ginger to pot. Remove pot from heat.
- Very carefully (and preferably using a ladle), pour jam into clean, prepared (and sterilized, if canning) jars. Wipe the rims with a wet towel.
- If jam is to be kept in the fridge, just close the lids and let it cool down on the counter. It will thicken further in the fridge. Enjoy on crackers with (very) sharp cheddar, on baguette with goat cheese, along with a charcuterie platter, or just with peanut butter on toast.
- If canning, ladle some boiling hot water from the hot water bath canner into a small saucepan, and sink the new metal lids for the jars into it (no need to soak the rings that secure the lids). After a couple of minutes, place the metal lids on the jars and secure with the rings, using just the tips of two fingers to screw them down (i.e., don’t fight to screw them on thoroughly). Lower jars back into hot water bath canner (you may need to pour out some water at this point), and process at a rolling boil for another 10 minutes. Remove jars from pot and let cool on counter for 24 hours, waiting for the all-important ‘pop’ sounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 78g | 26% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 63g | 126% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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