Lemon Ground Cherry Jelly – Low Sugar
This recipe uses Pomona’s Pectin for gelling, so we can use less sugar, or a sugar substitute, if needed.
Ingredients
Units
Scale
- 3 1/2 cups ground cherry juice
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons Pomona’s Pectin
- 3 teaspoons calcium water (included in Pomona’s Pectin package)
- 1 cup granulated sugar
Instructions
- Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize five 8 ounce jars.
- To prepare ground cherry juice, husk and wash ground cherries, run them through a food processor. Cook gently for at least 15 minutes, stirring occasionally, until very soft. Drain through jelly bag for several hours or overnight. Avoid squeezing bag to keep juice clear.
- Grate zest from 1-2 lemons to get 1 tablespoon of zest. Juice lemon(s) to get 1/2 cup juice.
- Add 3 1/2 cups of ground cherry juice into a large saucepan with lemon juice and calcium water. Stir to combine.
- In a medium bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring fruit juice mixture to a boil over medium high heat. Add sugar-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring jelly to a rolling boil for one minute. Remove from heat.
- Ladle jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Put on lid and ring, tighten to finger tight.
- Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
- Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
- Check seals. Remove rings, date, label and store your lemon ground cherry jelly in a cool, dry location. Makes about 4 cups.
Find it online: https://commonsensehome.com/ground-cherry-lemon-jelly/