Each classroom at my school received a massive quantity of ground cherries for our snack. My students enjoyed them and I gave them as many as they could eat! There was still a bunch leftover so I took them home and did a little research on this old fashioned fruit.
Ground cherries were ubiquitous in the early days of the Americas. I knew their interesting slight tacky feel was familiar but I couldn’t quite place it. I soon discovered these are related to tomatillos and also come with a husk around them.
Making jam was a safe bet with these interesting fruits. I actually really like eating them raw, but had my fill of them in that form. I rinsed them, whirred then in a chopper, added them to a pot with some sugar and simmered away!
I remembered to save a bit for seeds because I’d like to plant some in my garden. I’ve never seen these in a store before!
I typically can jams that wouldn’t require pectin, but happened to have a package on hand and squeezed about half into the mixture.
I was pleasantly surprised at the turnout!
Ground cherries are very seedy, but not as noticeable as say, guava.
Have you tried ground cherries?
Peace and love,
Kristan
I have tried them, but would not have thought of making jam with them. They are uncommon. The seed can be found online.
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Yes, and I found a local seed company selling them. I had never paid attention before.
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I’ve never seen these before! It’s so cool that you made a beautiful jam from them. 🙂
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Thanks! When in doubt, make jam. 😉
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