Ground Cherry Jalapeno Pepper Jelly

Sweet meets heat in this homegrown ground cherry jalapeno pepper jelly | www.pickytoplenty.com
Sweet meets heat in this homegrown ground cherry jalapeno pepper jelly | www.pickytoplenty.com

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.

Ground cherry jalapeno pepper jelly | www.pickytoplenty.com
Ground cherry jalapeno pepper jelly | www.pickytoplenty.com

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.

Garden fresh jalapeno peppers and ground cherries come together in this sweet pepper jelly | www.pickytoplenty.com
Garden fresh jalapeno peppers and ground cherries come together in this sweet pepper jelly | www.pickytoplenty.com

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 Pepper Jalapeno Pepper Jelly|www.pickytoplenty.com

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’.

Use up those garden-fresh ground cherries in this jalapeno pepper jelly | www.pickytoplenty.com
Use up those garden-fresh ground cherries in this jalapeno pepper jelly | www.pickytoplenty.com

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.

Ground cherry jalapeno pepper jelly — great over a warm brie or cool cream cheese | www.pickyotplenty.com
Ground cherry jalapeno pepper jelly — great over a warm brie or cool cream cheese | www.pickyotplenty.com


8 thoughts on “Ground Cherry Jalapeno Pepper Jelly”

  • This recipie is great! Although if your new to canning it leaves a lot to figure out!
    I made it without Jalapeno seeds but I suppose if you want it spicy you could leave them in. This recipe turned out exactly as I was hoping. Smells spicy but is sweet with some tang, hence Red Wine Vinegar . This is the first time I have made jam or jelly so I had to look up the “how too” of basic things. Like how long to pre heat Jars, how tight do I make the lids,do I tighten after, do I leave in seeds, how pureed should it be, how much foam do I actually have to take off the top and why, if the Jelly is to liquidy after add more pectin on next batch or Google ” what do I do if my jam or jelly is to runny” and it will instruct how to fix.
    This is just so tasty and my family was questioning my crazy craving at first. But now they love it.
    Thank you for sharing .

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