Husk Cherry Preserves

husk cherry jam

Husk Cherries are delicious. If you’re getting tired of eating them as finger food-try cooking them with sugar. Here’s a recipe. I made a compote, effectively, because I didn’t feel like adding pectic, or waiting a day…

Ground Cherries Preserves

yield 4 quarter-pint jars

1. Place the following in a preserving pan (a heavy, bottomed, stainless steel or enameled cast iron pot) and place over med-low heat the following ingredients:

  • 1lb 9oz husked ground cherries (which was 5 pints’ worth)
  • 1 small lemon juiced (about 3 Tbs)
  • 2 cups sugar

2. Remove pot from heat once all sugar granules are dissolved, pour into a bowl and place in fridge with a piece of parchment paper and a plate to cover top of bowl.

3. The next day, pour the mixture back into your preserving pan and bring to a boil. It will take about 8-12 minutes for your preserves to set, depending on the type of pan you use and possibly the sugar.

4. [optional] Mash some or all of the ground cherries with a potato masher to whatever consistency you prefer. I like to do this because it varies the consistency of the spread and pops out the seeds from about half of the berries.

5. Ladle hot preserves into hot jars and seal in waterbath (please refer to instructions for this in many of the other Canning & Home Food Preservingtagged posts) or ladle into one or two larger jars and place in the fridge; it will keep (if you don’t gobble it all up) anywhere between 3-6 months.

Taken from HipGirlsHome.com

What I did:

2 cups husk cherries, 1.5 cups sugar (I would GREATLY reduce this quantity, by half, and then taste), Splash of Lemon juice, and I added water since it seemed so dry in the pot. I added too much, so just add a splash, and cover the pot so that all the moisture is trapped in, mash occasionally so let out more moisture, and vary the texture. Cook until it looks goopy. With so much water in mine, I let it cook for like 10-15 minutes, but will probably take less time than that. Then, I poured the hot liquid into a stainless steel bowl that was sitting in ice cubes and water (to distribute the cool). Then, let cool for a while til it was cool enough to refrigerate. I served it on fresh angel food cake. It was SO GOOD. Even my cousin who said she would definitively not like it, tried it, and enjoyed it! Win!

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