Ground Cherry Jam – 20/09/2012

You may already have noticed our enthusiasm for ground cherries. While some of our partners share this fervour and admit their pint of ground cherries rarely makes it home, others have confessed a lesser love of this unusual fruit, notwithstanding its evocative French moniker, “amour en cage.”

We discovered the following recipe in 2010; it’s since become a fall classic at the farm. It is easy to make in smaller or larger quantities provided you keep everything proportional. We use it as a jam or as a dessert coulis. It is absolutely delicious. We are convinced it will make ground cherry lovers appreciate the fruit even more; we also believe it may turn some not-so-ground cherry lovers into avid fans.

Makes 8 to 10 250 ml jarfuls

  • 8 cups ground cherries (husked)
  • 4 cups granulated sugar
  • ½ cup water
  • Grated rind and juice of 2 lemons
  1. Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
  2. Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight in the refrigerator.
  3. Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses; seal at once.

Recipe sourced from http://www.recipegoldmine.com/canfruit/ground-cherry-jam.html#0f77UTaYhEIUEodk.99