Step-by-Step Instructions for Canning Delicious USDA Ground Cherry Jam
Canning homemade jams is a delightful way to preserve the flavors of summer, and ground cherry jam is no exception. Ground cherries, often known as Physalis or husk tomatoes, boast a unique sweet-tart flavor that makes for an exceptional jam. This article provides step-by-step instructions for canning delicious USDA ground cherry jam, ensuring you can enjoy this treat all year round.
Gather Your Ingredients and Supplies
Before you start the canning process, it’s important to gather all necessary ingredients and equipment. For ground cherry jam, you will need: 4 cups of ripe ground cherries (husked and cleaned), 2 cups of granulated sugar, the juice of one lemon (about 2 tablespoons), and one package of pectin (such as Sure-Jell). Additionally, ensure you have jars (pint or half-pint), lids, a boiling water canner or large pot with lid, jar lifter, ladle, and sterilized jars ready to go.
Prepare Your Ground Cherries
Start by preparing your ground cherries. Remove the husks from each fruit and rinse them under cold water to remove any dirt. Once cleaned, place the ground cherries in a large bowl. Using a potato masher or fork, mash them gently until they are mostly crushed but still have some texture left—this will help release their juices during cooking.
Cook the Jam Mixture
In a large pot over medium heat, combine your mashed ground cherries with lemon juice and sugar. Stir well until the sugar is dissolved. Bring this mixture to a boil while stirring frequently. Once boiling, add in your pectin according to package instructions—this usually involves stirring it in quickly and bringing it back to a rolling boil for about one minute while continuing to stir.
Fill Your Jars
After boiling your jam mixture for about one minute or until it reaches a desired consistency (you can test by placing a small spoonful on a plate and seeing if it holds its shape), remove from heat. Carefully ladle the hot jam into prepared jars leaving about 1/4 inch headspace at the top of each jar. Wipe down any residue from jar rims with a clean cloth before placing lids on top.
Process Your Jars in Boiling Water Bath
To ensure safety during storage without spoilage or bacteria growth, process your filled jars in boiling water bath for approximately 10-15 minutes depending on altitude; refer to USDA guidelines for precise timing based on your location. Ensure that jars are fully submerged under water throughout processing time—add more hot water if needed once covered.
After processing is complete, use tongs to carefully remove jars from hot water bath onto kitchen towels or cooling racks allowing them cool completely undisturbed for 24 hours. Check seals after cooling: if there’s no popping sound when pressing down on center lids they’re sealed correctly. Store sealed jars in cool dark place up to one year—enjoying homemade USDA ground cherry jam whenever you like.
This text was generated using a large language model, and select text has been reviewed and moderated for purposes such as readability.
