Aka, husk cherries, pineapple-tomatilla, or “oh yeah, those.” I’m not sure how much longer these lovely nightshades will be at the market, but they are just too yummy to not write about.

I love discovering a new fruit or vegetable. While there are many, many edible things out there that I have never eaten, it’s pretty rare for me to come across something in a store or market that I’ve never even heard of. But a little over a month ago I did!

A ground cherry is from the same family as the tomato and because of their papery husk, they look kind of like baby tomatillas. But they taste more like a plum, but slightly pineappley, maybe reminiscent of strawberry with a little vanilla mixed in. Everyone has a slightly different way of describing the flavor, but it’s always good. When I first brought these yellowy fruits home I left them on the counter for a little while, not really sure what to do with them. Fortunately for me, these hearty little suckers will keep on a countertop for about 2 months, as long as you leave their husks on. So when I came up with the idea for Maple Ground Cherry Jam, my ground cherries were just as good as when I brought them home (actually better, because the green ones had ripened!). You can pick up your market ground cherries at the booths of Screaming Ridge Farm or Pete’s Greens.

The recipe I’ve written below is specifically made for Pomona’s Universal Pectin, which is available at most health food stores. If you are using a different pectin, follow the directions on their package.


Maple Ground Cherry Jam

4 pints Ground Cherries (about 1.5 lb)
1/4 c lemon juice
2 tsp calcium water (from Pomona’s Pectin package)
3/4 cup maple syrup, divided
2 tsp Pomona’s Universal Pectin

1) Remove the husk from the ground cherries, discarding fully green fruits and husks.

2) Place the ground cherries in a medium saucepan and add the lemon juice, calcium water and 1/4 cup maple syrup. Cook the ground cherries over medium heat, mashing with a potato masher initially and as they soften. Bring the mixture to a boil.

3) Mix the pectin powder into the remaining maple syrup and add to the fruit, stirring constantly while the pectin dissolves. Continue to boil and stir the mixture for about 2 more minutes and then remove from heat. Let cool and enjoy!