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Groundcherry Jam

September 13, 2010

Groundcherries are odd little things that Amie discovered via her mom this year.  As a birthday gift to her mom, we made a small (very expensive) batch of jam with some groundcherries from the farmer’s market.  We referenced recipes here and here for techniques and sugar ratios.

Groundcherries, husked and washed

Groundcherries, after their first round of cooking


  • 3 cups groundcherries, husked and rinsed
  • 1 1/2 cups sugar
  • 3 tablespoons water
  • Zest of 1/2 of a lemon
  1. Bring the water and sugar to a boil.  Yes, 3 tablespoons of water doesn’t seem like much, but it will dissolve the sugar.  Boil for 2 minutes.
  2. Add groundcherries and lemon zest, return to a boil.  Reduce heat and simmer for 5 minutes, stirrin constantly.
  3. Remove from heat and allow to cool.  Cover with a towel and refridgerate overnight.
  4. Return to a boil, reduce heat and simmer for approximately 15 minutes.  Transfer into hot sterilized jars.  Process for 5 minutes.

Yield: 4 x 4 oz.

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