Ground Cherry Jam Recipes

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GROUND CHERRY JAM



Ground Cherry Jam image

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

2 pounds ground cherries
1/2 cup lemon juice
6 cups sugar
1 box fruit pectin
1/4 teaspoon butter

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 JAM RECIPE



Ground Cherry Jam Recipe image

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

3 cups Ground Cherries, husked, (about 5 pints in husks, or 2 pounds)
1 cup Sugar
2 Tablespoons Lemon Juice

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

BC CHERRY JAM



BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

Steps:

  • Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Steps:

  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

GROUND CHERRY FREEZER JAM



Ground Cherry Freezer Jam image

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

2 cups husked and pitted ground cherries
2 cups white sugar
1 lemon, zested, or to taste
1 ½ teaspoons lemon juice
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

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

GROUND CHERRY PRESERVES



Ground Cherry Preserves image

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

3 pints husk tomatoes (ground cherry fruits)
3 cups water
1 1/2 cups sugar
1/3 cup lemon juice (fresh is best)

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

EASY CHERRY JAM



Easy cherry jam image

Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends

Provided by Anna Glover

Categories     Condiment

Time 1h15m

Yield Makes 4 x 150g jars

Number Of Ingredients 3

2kg cherries , pitted, ½ roughly chopped, ½ halved
1.2kg jam or preserving sugar (with added pectin)
2 lemons , juiced

Steps:

  • Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
  • After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
  • Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein

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