How to can ground cherry jam AKA husk cherries from our canning recipe (below). Husk or Ground cherries are related to the tomatillo or hot house tomato. They do not, however, taste like a tomato. Fresh, they have a pineapple or citrus taste. Cooked, they take on more of the taste of a tart Granny Smith apple. The recipe for this jam / jelly is below. The video will also have links to other recipes of ours.
Ground Cherry Jam
AKA Husk Cherries
2 lbs Ground / Husk Cherries
1/2 cup Lemon Juice
6 cups Sugar
1 box Fruit Pectin
1/4 tsp Real Butter
To Make As Shown:
2 Additional Cups Sugar
1 Tablespoon Cinnamon
Prepare ground / husk cherries by grinding them in a food processor. Measure 3 3/4 cups of cherries into a large saucepan. Add lemon juice, pectin, and butter. Bring to a full rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a full rolling boil over high heat (again, stirring constantly) and hold at a rolling boil for 4 minutes. Place into jars. Process in a water bath canner for 10 min. Turn off heat and remove lid. Wait 5 min. Remove jars to a towel covered surface. Yield (as shown) was eight 1/2 pints and one 1/4 pint.
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