Ground cherries were a new plant for me this year. I only had one plant and it flourished, so next year I will aim for more. I saved my harvest all season to make jam. Here's how I did it!
This is what my harvested ground cherries looked like, still in their husks. The husks dry and get papery. Ideally they will all be a yellowish color, but I grabbed my last harvest when it started to freeze, so a few of them stayed green.
The first thing to do is husk them all. I got about a cup of ground cherries from this harvest. Just enough to make some jam, but this is why I'll grow more next year. The yellow ones are the most ripe but the green ones taste fine too, at least I think so!
Next I boiled the ground cherries with 1/4 cup of water, 1/8 cup of lemon juice, and 1/3 of a box of pectin. Once the ground cherries started to burst, I mashed them as well as I could and then added 3/4 cup of sugar and stirred it all together. It starts to gel pretty quickly.
Once it's all gelling, I poured it into this freezer safe container. It's about a half pint, I think. Doesn't that look tasty?
There it is, all golden and tasty! I froze this and will be able to use it all winter. It's perfect for getting that tomato taste in an easy to use jam!
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