GROUND CHERRY LIMEADE JELLY



Ground cherry limeade jelly is like eating sunshine in a jar.  It is a unique flavor that combines the sweet-tart flavor of ground cherries with the refreshing zing of limeade.

INGREDIENTS

  • 4 cups ground cherries, husked and rinsed
  • 1 cup freshly squeezed lime juice
  • 1 package powdered fruit pectin
  • 5 cups granulated sugar

INSTRUCTIONS

Prepare Ground Cherries: Husk the ground cherries and rinse them thoroughly under cold water to remove any dirt or debris. Drain well.



Make the Jelly: In a large, heavy-bottomed pot, combine the ground cherries and lime juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover, and simmer for about 10 minutes until the ground cherries are soft and cooked down.


Strain the Mixture:  Transfer the cooked ground cherry mixture to a fine-mesh sieve/strainer.  



Press fruit through strainer and discard discard peels into another bowl.  The seeds in ground cherries are small and some will make it through the strainer.


Take the same strainer and place over a clean bowl and cover with flour sack towel or cheesecloth.  


Take the juice you just strained and pour through a cheesecloth or flour sack towel to strain out any seeds that made it through the strainer.


Now you should have beautiful clear juice.


Make the Jelly:

Measure 3 cups of the strained ground cherry-lime juice mixture into a clean, large pot. Add the powdered pectin and stir to combine. Bring to a boil over high heat, stirring constantly.

Add the granulated sugar all at once, stirring until dissolved. Return the mixture to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly.

Remove the pot from the heat. Skim off any foam with a spoon. Quickly ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean with a damp cloth.

Place the lids on the jars and screw on the bands fingertip-tight. Place the jars in the water bath canner, ensuring they are covered with at least 1-2 inches of water. Bring the water to a boil and process the jars for 10 minutes.