Remember those ground cherries I told you about? If my last post didn’t convince you to add these to your garden next year then this post will. I have a bumper crop this year and I am picking about a bowl full of the little lanterns off the ground daily.
While these little treasures store well in their husks, they are also great for canning — my new addiction.
Since making peach pepper jelly the other day I have been dying to make one with ground cherries. The only trouble was finding a recipe.
In my research on canning I have learned two key rules: Use a non-reactive pot (stainless steel); and stick to the recipe.
Faced with no recipe for a ground cherry pepper jelly, I chose to improvise. The ground cherry is a member of the tomatillo family and I managed to find a canning recipe for a tomatillo pepper jelly on a canning forum. I adapted the recipe and the result is a sweet jelly with a hint of heat (I will add more peppers for the next batch).
If you too are overwhelmed by ground cherries, try preserving them in this pepper jelly. It makes a great appetizer over a warm brie or cool cream cheese or a great gift.
Ground Cherry Jalapeno Pepper Jelly
- 1 Jalapeno (next time I plan to increase this to two, or toss in another kind of hot pepper)
- 2 C ground cherries, husk removed
- 1 medium green pepper
- 2 1/2 C red wine vinegar
- 10 C sugar
- 1 pouch Certo
Combine ground cherries, peppers and vinegar in food processor until pureed. Put puree and sugar in pot and bring to a boil stirring constantly.
Remove from heat and skim foam from top of jelly. Add pectin.
Return to a boil and cook for two minutes, stirring constantly. Remove from heat and stir five minutes.
Pour jelly into sterilized jars leaving a 1/4 inch head space. Process jars in a water bath for 10 minutes. Listen for that glorious ‘pop’.
Pepper jelly can be used as an appetizer poured over brie, wrapped in puff pastry and baked or over cream cheese as a dip or as a sandwich spread or glaze for meats. This recipe yielded 12, 125 ml jars of pepper jelly.