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


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