If you happen to raise ground cherries, you may end up finding yourself swamped with an excess of the little fruits. This recipe will help you use up a LOT of them in a hurry. The lemon cuts the sweetness of the ground cherries, and my family prefers a jelly over a jam for ground cherries because their large number of seeds makes a jam almost gritty.
I created this recipe when I was still using standard pectin, so there is quite a bit of sugar. I think you could successfully cut the sugar in half if you used Pomona’s Pectin or other low sugar pectin products, but I wouldn’t cut it more than that because the large amount of lemon juice.
This jelly tastes like the best old-fashioned lemon drop you ever had. Serve it on toast with a bit of honey or almond butter and you’ve got a little slice of lemony heaven.
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