Ground Cherry Jam Recipes
GROUND CHERRY JAM RECIPE
Ground cherry jam is a delicious spread with a surprising tropical flavor. Also called Husk Cherries or Cape Gooseberries, these little garden fruits make an excellent jam.
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 3
Steps:
- Husk the ground cherries and add them to a saucepan.
- Add the lemon juice and cook over low heat until the ground cherries have popped and released their juices. Give it a stir to break them up a bit.
- Add the sugar and cook over medium heat until the jam thickens, about 15 minutes.
- Pour into clean quarter pint mason jars, leaving 1/4 inch headspace and store in the refrigerator or process in a water bath canner for 5 minutes.
Nutrition Facts : ServingSize 4 quarter pint jars
GROUND CHERRY JAM
Ground cherries, also known as husk cherries, look a little like a tomatillo. They produce an orange-ish fruit that tastes somewhere between a tomato and pineapple.
Provided by hungryone
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Prepare ground cherries by grinding them in food processor. Measure 3 3/4 cups. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into fruit and add butter. Bring to a full rolling boil over high heat, stirring constantly. Immediately add all of the sugar. Bring back to a full rolling boil and boil exactly 4 minutes, stirring constantly. Ladle quickly into prepared jars. Process for 10 minutes in a boiling water canner.
Nutrition Facts :
GROUND CHERRY PRESERVES
Ground Cherry, a.k.a. Husk Tomato, is an orange fruit similar in size and shape to a cherry tomato. It is close kin to the tomatillo. The fruit is covered in papery husk. Flavor is a pleasant, unique tomato /pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors. Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. Fruits are excellent when dipped in chocolate, and can be dried and eaten. Cooking time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 40m
Yield 3 1/2 pints
Number Of Ingredients 4
Steps:
- Remove husks from ground cherries and wash.
- Boil water, sugar and lemon juice together for five minutes or until clear; skim.
- Add fruit and simmer until clear and tender.
- Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.
Nutrition Facts : Calories 337.5, Sodium 4.3, Carbohydrate 87.7, Fiber 0.1, Sugar 86.2, Protein 0.1
GROUND CHERRY PIE I
Steps:
- Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry.
- Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until golden brown.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 254.7 mg, Sugar 12.6 g
GROUND CHERRY FREEZER JAM
Easy ground cherry freezer jam. This recipe is easily doubled.
Provided by mnick07
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place ground cherries in a food processor; pulse until coarsely chopped. Transfer to a large saucepan.
- Stir sugar, lemon zest, and lemon juice into the cherries. Bring to a boil; cook, stirring occasionally, until ground cherries soften, about 15 minutes. Add lemon gelatin; stir until dissolved. Skim any foam off the top of the jam with a slotted spoon.
- Pour jam into two 8-ounce freezer-safe containers. Let stand until thickened and set, about 30 minutes. Transfer to the freezer.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 31.6 g, Fat 0.1 g, Protein 0.8 g, Sodium 28.7 mg, Sugar 29.5 g
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RECIPE: TYRANT FARMS' GROUND CHERRY PRESERVES - TYRANT FARMS
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Reviews 9Total Time 1 hr 5 minsServings 5
- Add butter to pan on medium heat. Once melted, add ground cherries and stir to evenly coat the fruit with butter. Cook and stir butter and ground cherries for a few minutes, then add 1/2 cup water to help prevent fruit scald and sticking.
- Add lemon juice and let cook and reduce for about 1 hour on medium heat (depending on quantity of ground cherries and desired thickness), stirring occasionally to prevent sticking. The more the ground cherries reduce, the faster they can potentially start sticking to the bottom of the pan.
- After one hour, prepare/sanitize your canning jars in a pot of boiling water - if you're not using a pressure canner.
- Mix in pectin. Bring the pot to a rolling boil stirring constantly to prevent sticking. Then add the sugar, bring to boil again for about 1 minute. Reduce or remove from heat after the preserves reach boil, continuing to stir to prevent sticking. Use a cold spoon from your freezer to spoon test the preserves to make sure they're as thick as you want them. If not, continue to cook and use the spoon test every 5 minutes or so until desired consistency has been achieved.
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Reviews 8Estimated Reading Time 2 minsServings 5
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
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- Ground Cherry and Roasted Beet Salad. If you’re looking for a healthier option than turning your berries into dessert, ground cherries make an excellent addition to salads.
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- Ground Cherry Jam. Now, on to our own Lydia Noyes shows us how to make and preserve ground cherry jam. This is an excellent way to enjoy the flavor of these fun little fruits long after the growing season has ended.
- Blistered Ground Cherries. If you want a quick, tasty, and impressive appetizer, give this recipe a try. The result is a taste from somewhere with balmy breezes and turquoise waters.
- Ground Cherry Chutney. If you can make jam or butter out of it, chances are you can make a chutney out of it too. And ground cherries are no exception.
- Ground Cherry Gin and Tonic. At one of the farmer’s markets where I bought ground cherries, the gentleman farmer told me I was missing out on the best way to enjoy these little golden sweets.
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5/5 (13)Category JamCuisine QuebecoisEstimated Reading Time 4 mins
- 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).
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5/5 (1)Estimated Reading Time 4 mins
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