The transition from light summer frocks to fall sweaters can be disheartening. Make it easier on yourself with this ground cherry jam without pectin with hints of citrus and ginger, a perfect ode to fall.
Transitioning from light summer dresses to cozy fall sweaters can be a bit disheartening. However, I find solace in savoring the flavors that this season has to offer. One way to enjoy autumn is by making ground cherry preserves with a touch of citrus and ginger, creating a perfect harmony of fall flavors.
The Peruvian ground cherry, known as Quebec's most unusual fruit, pairs wonderfully with the boldness of ginger and the zestiness of lemon and lime. This delectable jam turns the season into a culinary celebration, allowing us to embrace the change with open arms and excited taste buds.
The Magical Fall of Montreal
I have been hearing about Montreal's fall from before I even moved here.
You would think that with all the summer excitement of festivals, drinking sangria on patios, and nights too hot for a blanket, people wouldn't be clamouring for what is basically the equivalent of a calendar layover everywhere else.
But now that October is about to begin and fall is in the air, I couldn't be more excited for the changing season. I am breathlessly anticipating the falling leaves, strong gusts of winds, and woolen socks.
But the thing that is most on my mind as the temperatures dip down is a bright, punchy jam, smeared thickly on crusty bread and eaten with a steaming cup of tea in bed, crumbs be damned.
And with Quebec's bounty of ground cherries (cerises de terre) still crowding the stalls at the farmers' markets, honouring this in-between season couldn't be easier.
What are Ground Cherries?
As a fruit lover, I frequently explore different fruits to enjoy, and one of my recent favorites is ground cherries. These small, yellow-orange fruits are enclosed in a delicate, papery husk that resembles a lantern. Ground cherries belong to the same family as tomatillos - the nightshade family - and share a similar taste, a blend of sweet and tart. They are also known as Cape gooseberries, goldenberries, or husk cherries.
Here are some key features of ground cherries:
- Scientific Name: Physalis peruviana
- Size: About the size of a cherry tomato (0.5-1 inch in diameter)
- Color: Yellow-orange when ripe
- Taste: Sweet and tart, with notes of pineapple, vanilla, and tomato
Ground cherries can be eaten raw or used in various dishes, such as salads, desserts, or sauces. They also possess numerous vitamins and minerals, including vitamin C, vitamin A, and potassium. One of the delicious ways to enjoy ground cherries is by making ground cherry jam, which captures their unique flavor and can be enjoyed year-round.
Ingredients for Ground Cherry Preserves
- Ground cherries: a fruit that is similar in taste to a mix of pineapple, mango, and tomato. If ground cherries are not available, they can be substituted with a mix of pineapple, mango, and tomato.
- Sugar: a sweetener that can be substituted with honey, maple syrup, or agave nectar.
- Lemon juice and zest: a sour flavoring agent that can be substituted with lime juice or vinegar.
- Lime juice: a sour flavoring agent that can be substituted with lemon juice or vinegar.
- Ginger: a spice with a warm, slightly sweet flavor that can be substituted with ground ginger or fresh turmeric.
- Star anise: a spice with a licorice-like flavor that can be substituted with anise or fennel seed.
- Salt is a seasoning that can be substituted with any other salt or seasoning you choose.
- Jars: containers to store the final product.
See recipe card for exact quantities.
Directions
Sanitize jars for canning:
If canning the jam, wash jars and place them in a hot water bath canner. Boil for 10 minutes.
Prep ground cherries:
Remove husks from ground cherries and dispose of any bruised or damaged fruit. Wash the cherries.
Grate ginger, zest and juice lemon, and juice lime. Combine lemon and lime juices.
Cook ground cherry jam:
In a heavy-bottomed pot, mix ground cherries, sugar, lemon zest, and citrus juices. Bring the mixture to a boil and then simmer on medium heat for 30-40 minutes, stirring occasionally. If the jam remains very liquid, continue cooking for up to 20 minutes more.
During the last 10 minutes of cooking, add star anise and grated ginger to the pot. Once the jam has finished cooking, remove the pot from heat.
Divide jam into jars:
To jar the jam, pour it into clean, sterilized jars carefully using a ladle. Wipe the jar rims with a wet towel. If you plan to store the jam in the fridge, seal the jars, let them cool, and refrigerate. The jam can be enjoyed with cheese, charcuterie, or on toast.
Process jars for canning:
If you plan to can the jam, place the metal jar lids in hot water for a few minutes. Then, seal the jars and process them in a hot water bath canner for another 10 minutes. Finally, let the jars cool for 24 hours, listening for 'pop' sounds.
What to Pair With Ground Cherry Jam?
Ground Cherry Jam is replete with strong Asian spices that fair well against the warm, exotic flavour of the ground cherries.
I love it paired with:
- goat cheese;
- a strong blue Stilton;
- A washed rind cheese like Brie or Camembert;
- Cultured butter;
- Pork or other strong charcuterie;
- Pâté;
- Pan-seared duck, especially Asian-style;
- Cream cheese;
- Walnuts and other nuts.
Variations
Making Ground Cherry Jam with Pectin
To make ground cherry jam with pectin, follow these steps:
- Wash and prepare ground cherries by removing the husks.
- Combine ground cherries, pectin, and sugar in a large saucepan.
- Bring to a boil over medium-high heat, stirring constantly.
- Once boiling, remove from heat and skim off any foam.
- Pour into sterilized jars and seal.
Ground Cherry Freezer Jam Recipe
To make ground cherry freezer jam, use these ingredients:
- 4 cups husked ground cherries
- 1 ½ cups sugar
- ½ cup water
- ¼ cup lemon juice
- 1 package (1.75 oz) of powdered fruit pectin
Follow the steps in the "Making Ground Cherry Jam with Pectin" section, but instead of pouring your jam into sterilized jars, let it cool and then transfer it to freezer-safe containers. Store it in the freezer until ready to use.
The texture of this jam will be more like ground cherry jelly - a lot more set and less liquid.
Ground Cherry Pineapple Jam
Ground cherry pineapple jam is made by combining equal parts ground cherries and pineapple chunks in a saucepan, along with sugar and pectin. Follow the same procedure as in the "Making Ground Cherry Jam with Pectin" section for a delicious tropical twist on your jam.
FAQs
Yes, you can substitute honey for sugar in ground cherry jam. For best results, use about ¾ cup of honey for every 1 cup of sugar in the recipe. This will provide a similar sweetness level while adding a unique flavor to your jam. Keep in mind that jam made with honey will be more loose.
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Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Ground cherry jam
Equipment
- Kitchen towels
- paper towels
Ingredients
- 2 lb ground cherries peeled and washed (you should have about 1.5 lbs left after removing the husks and throwing out any inedible fruit)
- 2.5 cups sugar
- 1 lemon juice and zest of
- 1 lime juice of
- 3- inch knob of ginger grated
- 2 star anise pieces
- 1 pinch salt about ½ tsp
- 2 pint-sized jars
Instructions
- If canning, thoroughly wash jars and arrange them in a hot water bath canner. Bring pot with jars to a boil, and process on a rolling boil for 10 minutes.
- Remove the husks from all of your ground cherries, throwing out any fruit with black spots or mold. Wash fruit carefully.
- Grate ginger, zest lemon, and juice both the lemon and lime. Set ginger aside, but feel free to combine the lemon and lime juices.
- Combine ground cherries, sugar, lemon zest and the citrus juice in a large, heavy-bottomed pot. Bring pot to a boil, stirring occasionally. Lower heat to medium and continue simmering until all the ground cherries have burst and dissolved, about 30-40 minutes, stirring occasionally (your whole house will smell like a confectioner's shop). If the jam remains very liquid, continue cooking for up to 20 minutes more.
- In the last 10 minutes, add whole star anise and ground ginger to pot. Remove pot from heat.
- Very carefully (and preferably using a ladle), pour jam into clean, prepared (and sterilized, if canning) jars. Wipe the rims with a wet towel.
- If jam is to be kept in the fridge, just close the lids and let it cool down on the counter. It will thicken further in the fridge. Enjoy on crackers with (very) sharp cheddar, on baguette with goat cheese, along with a charcuterie platter, or just with peanut butter on toast.
- If canning, ladle some boiling hot water from the hot water bath canner into a small saucepan, and sink the new metal lids for the jars into it (no need to soak the rings that secure the lids). After a couple of minutes, place the metal lids on the jars and secure with the rings, using just the tips of two fingers to screw them down (i.e., don't fight to screw them on thoroughly). Lower jars back into hot water bath canner (you may need to pour out some water at this point), and process at a rolling boil for another 10 minutes. Remove jars from pot and let cool on counter for 24 hours, waiting for the all-important 'pop' sounds.
BARBARA F LYONS says
I'm curious about the star anis; it's not in the mix very long. Are we to leave the 2 pieces in the jam- are they edible?
kseniaprints says
Hi Barbara! The star anise gives the gem a unique smell and contributes to the flavour. They are not really edible and have a very strong flavor, which is why I only have them for a short time. You can leave it in the jam, but you cannot eat them due to their hard texture. I recommend fishing them out if possible.
BARBARA F LYONS says
Thank you, that's what I suspected. I suggest that be added to the recipe.
Amy says
I happen to have some cherries from a friend and came upon this recipe, and it's such a treat! Perfect for spreading on toast or pairing with cheese.
Gia says
The ginger with cherry is amazing! It really warms up the jam. I served mine on a charcuterie board for girls night. Will definitely make this again.
Trish says
I tried making this jam and it was so tasty! My family loved it too, thanks for sharing!
Jade says
This jam is unique and definitely delicious! It's actually my first time to make something like this and it's the perfect pair for the butter cookies I baked. yum!
Jessica says
I think I must have found this recipe almost as soon as you posted it!! I read it on Wednesday evening and was making jam on Thursday!
I grew up eating ground cherries as my gran had lots of the bushes in her garden. She called them Physalis.
Most people ignored them as a fruit saying they were just for decoration. But my grab made all sorts with them including jam.
So when I saw your jam I was transported back.
Anyway I made the jam, I followed your freezer method and it worked perfectly. It is a little more set than a traditional jam but it was perfect as part of our cheese board today!!
Thanks for taking me back down memory lane
Molly says
This is SOOOO good. I planted 1 ground cherry plant for fun but didn't really know what to do with the fruits. I didn't have star anise, so I left that out. Just had this on toast with goat cheese, amazing. I converted the recipe to grams to scale down for my 9oz ground cherries, worked well.
kseniaprints says
I know, that's how I ended making it - didn't know what to do with ground cherries! Haha, now they're my son's favorite berry.
Karen says
I received some of these in my CSA so I made this jam and added a little pineapple. It’s just a ramekin full. Will it keep in the fridge for a couple of weeks?
kseniaprints says
Absolutely! I find it keeps without issue for 3-4 weeks. Just avoid dipping used spoons or little fingers into it ;p
Carol-Anne Barnes says
We have so many ground cherries at our allotment. They're invasive and pop up everywhere! We only allow them grown in pots as a result but they're still everywhere. Must be birds and squirrels helping to distribute the berries and seeds 🙂 I'm thrilled to have finally found a delicious use for them other than as a garnish or in a salad. My jam turned out perfect! The flavour reminds me of the chewy ginger candies I love. Thanks for the recipe.
kseniaprints says
Ground cherries are such an amazing crop!
Glenda Livingston says
The ginger and anise are a brilliant addition to this jam.
kseniaprints says
Agree!