Ground cherries are a favorite in our home, so this year we took it upon ourselves to grow a bunch of them...or should I say a bush of them! We have an endless supply of ground cherries at the moment and I wanted to preserve them for winter. While using google to search for canning recipes I was very frustrated to find that unless you want jam or jelly there are not many recipes out there, so I took to the kitchen and created my own spicy ground cherry preserve as our family loves a bit of heat in our meals. I thought this would be a great recipe to share with everyone as its not over spicy but great on pork and other meats as well as crackers!
You will need : 8 cups of ground cherries, husked and pureed
5 cherry bombs, chopped
3 chili peppers, chopped with seeds
1 cinnamon stick
1 garlic clove, minced
1/4 cup lemon juice
5 1/2 cups sugar
1 package liquid pectin
In a medium saucepan combine the first 6 ingredients, stirring frequently over medium heat until reaching a boil. Add in 5 1/2 cups of sugar and continue to stir often to prevent sugar from burning to the bottom of your saucepan. Bring to a rolling boil. Remove from heat, add in liquid pectin and stir for 5 minutes. Ladle into prepared jars and process in a boiling water bath for 15 minutes.
This will make roughly 3 pints or 6 1/2 pint jars. Enjoy!
From our Homestead to yours!
All Recipes we share on our blog are made in our kitchen and yield to feed a family of 10-12.