This has become my new fav of the season!
We LOVE Aunt Molly’s Ground Cherry Tomatoes! I was introduced to this delightful cousin of the tomatillo years back from a farmer friend who grew them for our local restaurants. This year not only did I grow them in my own garden, but my CSA has been supplying them every week as well – cherry heaven!
With all these tomatoes, I wanted to figure out another way, besides just popping them in my mouth like candy, to enjoy them – Ground Cherry Tomato Jam to the rescue!
So, here’s the recipe – tweak to your taste and to the amount of cherries you have to use. I find these babies to be naturally sweet as it is, so I use as little added sugar as possible.
Aunt Molly’s Ground Cherry Tomato Jam
Ingredients
- 2 pints Aunt Molly’s Ground Cherry Tomatoes husks removed
- ½ cup Sugar in the raw or other sweetener you have on hand
- Juice of 1 lemon or lime whatever you prefer
- 1 pinch Sea salt
- Fresh Ginger to taste
Instructions
- Remove husks of ground cherries and rinse. Remove any fruit with black spots or mold.
- Place cherries, sugar, and lemon juice in heavy-bottomed pot. Bring to a boil and stir occasionally.
- Lower heat to medium and continue to stir occasionally until all cherries have burst and dissolved, about 30 minutes or so.
- If using ginger, add to pot in the last ten minutes.
- Remove pot from heat and let cool down, it will continue to thicken. Once cooled, this can be stored in the refrigerator. If you make a lot, feel free to can it – My jam just never lasts that long to do that!
- Enjoy on your favorite cracker (whether it’s gluten free, Whole 30 compliant…), on grilled chicken, with sharp cheddar or chunks of parmigiana cheese, or along with a charcuterie platter.
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