Tuesday, September 24, 2019

Ground Cherry Jam with Ginger


My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam
adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries
1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.
juice and zest of one lemon
3-inch knob of ginger, grated
pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.







1 comment:

  1. Nice post thanks for sharing. i would like to eat it, but i don't like ginger very much i will make without ginger. let me tell you i was searching for Custom Boxes and i found this platform they make high quality on wholesale with free shipment worldwide.
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