This is the recipe I referenced when I shared the recipe for Ground Cherry Salsa … AKA Cape Gooseberry Salsa … AKA Husk Cherry Salsa … AKA Peruvian Cherry Salsa … AKA Salsa di Alkekengi … AKA Those-Little-Orange-Thingies-in-the-Paper-Lanterns Salsa. Whatever you call them, the fruit have a unique blend of pineapple and tomato flavors and makes a tasty jam that couldn’t be easier to prepare.
The cherries are husked, rinsed, and placed in a pot with sugar, along with whatever pectin you prefer. I added a little lemon and rosemary just to see how it would taste. In the end, 3 quarts of ground cherries produced 6 small jelly jars (3 half-pints). At $5.00 a quart, this isn’t the cheapest jam to make. Remember, too, that husked ground cherries are considerably less in volume than those still wearing husks. I wish these were the only problems.
I chose to use pectin because it yields more jam than if I relied on the fruit’s natural gelling properties. It can also be made in 1 day whereas jamming without pectin is a 2 day affair. Using pectin, however, resulted in a jam that was a bit too thick for my tastes. This is why I hate discovering a new item at the end of our growing season. I’ll have to wait until next year before I can make more of this jam. Whether I use pectin, I’ll use at least 4 quarts of ground cherries. Either way, I’ll have a tasty jam that’s hopefully easier to spread. While I’m at it, I’d also like to bake a pie with this fruit. (Thanks, Gretchen. Do take a few minutes to check out her fantastic blog, where every recipe is critiqued by 3 very discerning foodies.)
Hmm … Maybe I can get some sort of discount if I buy ground cherries by the crate.
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Ground Cherry Jam Recipe
- 3 1/2 cups ground cherries, husked & rinsed
- 1/4 cup lemon juice
- 1/2 cup water
- 1 box pectin
- 2 rosemary sprigs
- 3 cups sugar
- pinch of salt
- Place the ground cherries, lemon juice, water, pectin, and rosemary into a heavy bottomed pot over med-high heat. (See Notes)
- After they’ve softened a bit, use a potato masher or wooden spoon to mash the cherries to the consistency you prefer.
- Bring the mixture to a rolling boil (see Notes). Add salt and sugar. Stir well.
- When the jam returns to a rolling boil, continue heating for 1 minute and then take off the heat. Remove the rosemary sprigs.
- Place hot jam immediately into clean, sterile jars, cap, and place in a boiling water bath for 10 minutes.
- Remove from bath, set on a clean kitchen towel away from drafts, and do not disturb for 24 hours to allow the tops to properly seal.
- Once sealed, store in a cool, dark place. (See Notes)
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Directions may vary slightly depending upon the pectin being used. Be sure to follow the directions on your pectin’s packaging,
A rolling boil is one which continues even while the pot’s contents are stirred.
In the event that a jar does not seal properly, the jam is still good but must be refrigerated and used within a couple of weeks, You can also place the jar in the freezer. I’ve enjoyed jam that has been frozen for several months.
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A scheduling change
It’s no secret that we’re coming to the end of the Bartolini recipe file. I do have a few more recipes, along with a few from Dad’s family, to share but certainly not enough to continue publishing a weekly recipe. So, although I’ll continue to post on Wednesdays, it just won’t be every Wednesday.
Did you hear that? It was a sigh of relief from Zia who just now learned that, after 5 years, I won’t be asking if she has another recipe for me or if she remembers the time when …
(Psst. I’ll still post, just not as often.)
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It’s déjà vu all over again …
Since today’s post featured a rather unusual jam, I thought we’d continue down that road and take you back to my Fig Jam with Balsamic and Black Pepper recipe. This is a delicious jam and it pairs very well with pork roasts. You can read all about it HERE.
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Coming soon to a monitor near you …
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