Sep 132015

jam2I thought eating ground cherries was going to be a fun family activity, but when we got them home, neither of the kids were crazy about the taste. Babe had been asking for jam for a while, so this seemed like a good time to do it. When I asked who was going to help, Bug was gung-ho, but Babe had better things to do. So we read the Little Red Hen and then I asked her again and she agreed to help.

While I know a fair bit about preserving by fermentation, canning and jamming is not within my area of expertise. What I can tell you is that this jam is so good and the quantity is so small, that I wouldn’t worry about it going bad before it’s eaten up. We used half the jar the next morning on our plantain pancakes. I used this recipe as inspiration.

6-10 dates, finely chopped (adjust depending on how sweet you like it. 8 dates was very sweet)
2 pints of ground cherries, husked
1 T ginger, grated
1/4 cup filtered water
jam11 lime

How to:
Peel the ground cherries, ideally soliciting the help of little hands.
Grate ginger, chop dates, juice lime.
Put all ingredients in a pot. Bring to a boil and reduce to simmer for 30-45 minutes. The fruit will burst and you can push some of  them up against the side of the pot with a wooden spoon. I hadn’t set out to make jam when I bought these cherries, but if I had, I would have bout double the amount.