Ground Cherry Lemon Jelly

Golden ground cherry jelly, made with patience, sunshine, and the quiet kind of love that fills a kitchen when Grandma is canning.

Bright, sunny, and just a little unexpected—this ground cherry lemon jelly captures the tropical-tart flavor of ground cherries with a clean lemon finish. The result is jewel-clear, gently citrusy, and perfect for toast, biscuits, or gifting.

This recipe didn’t appear fully formed. It grew slowly, through trial and error, side-by-side with my mom—who has an uncanny knack for understanding the quiet science behind jelly.

She knows how juice behaves when heat is just right, how sugar and acid find their balance, and how patience matters as much as precision. Each batch taught us something: clearer juice, better set, brighter flavor. What you see here is the result of many conversations at the stove, small adjustments, and a shared trust in the process.

Yield

About 7 half-pint (8-oz) jars

Prep & Cook Time

Approximately 1 hour, plus cooling time

Ingredients

• 3½ cups ground cherry juice

• ½ cup freshly squeezed lemon juice

• 1 tablespoon lemon zest

• ¼ teaspoon butter (reduces foaming)

• 1 package powdered pectin (1.75 oz) (I use Sure-Jell)

• 6 cups granulated sugar

Optional flavor variation

• Vanilla (see note below)

Directions

1. Prepare the ground cherry juice. Husk and wash the ground cherries. Extract the juice. I prefer using a steam juicer rather than the traditional jelly bag method—it’s faster and produces a beautifully clear, bright juice.

2. Prep the lemons

   • Zest 1–2 lemons to yield 1 tablespoon zest (a Microplane works well).

   • Juice the lemons to get ½ cup fresh lemon juice.

3. Prepare jars and equipment. Sterilize seven 8-oz jars and prepare lids and rings following Ball Mason Jars best practices. Keep jars hot until ready to fill.

4. Measure and stage ingredients. Measure the 6 cups sugar and set aside. Once the boiling starts, everything moves quickly.

5. Cook the jelly base. In a large, heavy-bottomed pot, combine: ground cherry juice, lemon juice, lemon zest, pectin, butter. Stir well and bring to a full rolling boil over high heat, stirring constantly.

6. Add sugar and boil. Immediately add all of the sugar at once. Return the mixture to a full rolling boil and boil for 3 minutes, stirring constantly.

7. Fill jars. Ladle hot jelly into prepared jars, leaving ¼-inch headspace. Wipe rims clean (I use a paper towel dipped in vinegar), then apply lids and rings fingertip-tight.

8. Process. Process jars in a boiling water bath for 10 minutes, adjusting for altitude as needed.

9. Cool and set. Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.

Optional Vanilla Variation

For a warmer, rounder flavor, vanilla pairs beautifully with the lemon and ground cherry.

• Add 2 tablespoons plus 2 teaspoons vanilla extract to the jelly.

• Stir it in after the sugar is fully dissolved, just before ladling the jelly into jars.

The vanilla softens the citrus edge and adds a subtle creaminess without overpowering the bright fruit notes.

Storage

• Sealed jars: store in a cool, dark place for up to 1 year

• Open jars: refrigerate and use within 3–4 weeks

Fun Fact: Jelly vs. Jam vs. Marmalade

The difference comes down to what part of the fruit you use:

• Jelly is made from strained fruit juice only, which is why it’s clear, smooth, and jewel-like.

• Jam uses crushed or chopped whole fruit, giving it a thicker texture and bits of fruit throughout.

• Marmalade is a type of jam that includes citrus peel, which adds that signature bittersweet bite.

This recipe is a true jelly—all flavor, all clarity, and no fruit pieces—letting the bright ground cherry and lemon shine.

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For more garden-grown recipes and ideas for saving the harvest, visit In My Garden at www.inmygarden.blog.