I ended up with about a gallon of ground cherries - cooked them down and finished making the jelly. I had the same issue as last year - it doesn't seem to want to set very well, but finally set with a very soft jell - just perfect for eating out of the jar!
Ground Cherry Jelly
12 - 8 oz jars
Showing posts with label ground cherries. Show all posts
Showing posts with label ground cherries. Show all posts
Wednesday, November 02, 2011
Friday, October 15, 2010
Jelly Catch-up
I had much good fortune - my friend Eric was visiting for the first time in years and we went up for a wine country tour in Dry Creek. We got to Preston Vineyards just at closing but got in a tasting anyway - I managed to catch the young lady clearing away the self-serve produce from the stand and bought up all the muscat grapes that were for sale at $1 per pound. I have to confess - it has been an old dream of mine to make grape jelly.
As soon as my dear friend departed, I pulled out the grapes, the ground cherries I had been cooking down and some plum juice I had frozen in July and made three batches of jelly. Since the grapes & ground cherries are so sweet, I used as little sugar as I could get away with.
The Muscat Grape Jelly came out better than I can possibly express and only a few people get to try it because I only ended up with about 12 half pints. I ate one with a spoon after chilling it in the fridge - it was way better than grape jell-o.
The Ground Cherry Jelly was truly a unique, delicate and amazing experience. It still is. Again - it was a small batch but I plan to make more next year. The plum jelly came out rich and delicious as always - low sugar means it was a bit more tart but I'd happily sub that for cranberry jelly at any holiday dinner!
As soon as my dear friend departed, I pulled out the grapes, the ground cherries I had been cooking down and some plum juice I had frozen in July and made three batches of jelly. Since the grapes & ground cherries are so sweet, I used as little sugar as I could get away with.
The Muscat Grape Jelly came out better than I can possibly express and only a few people get to try it because I only ended up with about 12 half pints. I ate one with a spoon after chilling it in the fridge - it was way better than grape jell-o.
The Ground Cherry Jelly was truly a unique, delicate and amazing experience. It still is. Again - it was a small batch but I plan to make more next year. The plum jelly came out rich and delicious as always - low sugar means it was a bit more tart but I'd happily sub that for cranberry jelly at any holiday dinner!
- Muscat Grape Jelly
- Ground Cherry Jelly
- Plum Jelly (with frozen plum juice)
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