hey guys welcome back to the channel today Tina and I are gonna be canning husk cherry jam or ground cherry jam and if you've never seen one or never heard of them hang on talk to the break I'll show you what we're doing [Applause] alright guys like I said today Tina and I are gonna be canning a husk cherry jam or some people call them a ground cherry but there are a small form of a tomatillo tomato and they have a citrusy flavor and there's a lot of debate yeah you can hand one to 50 different people and they'll tell you they have 50 different flavors so some say pineapple some say cherry it's it's no telling what what people will taste when they taste it but we're gonna make them boil them down into a jam today and we're gonna show you how we did it let's get into that footage I'm gonna go join Tina in the kitchen alright guys we're getting set up here on the prep table getting ready to make this husk cherry jam or ground cherry jam whichever you want to call it but if you're not familiar with them that is a husk cherry and you may have them growing as weeds in your yard they grow with that paper husk they're in the center of the shot and they can either be green or yellow but those are the green ones are fully mature so I know a lot of people think they'd turn yellow but those are fully mature and dry husks so they can be green yellow give you an idea of the color scheme there but we'll take a look here at this recipe we're gonna get in close get juice if you guys liked the screenshot recipes there you go but I'll go over it as we make the jam turned over here get you a screenshot of the directions should be pretty clear alright butter we're gonna be using lemon juice sugar packed in we get like these little things here a real butter we're gonna have just a touch of real butter butter we'll get this going the first step is to get these cherries washed out we need 3 and 3/4 cups so we've got about 5 cups here after we grind them down that should be close to the 3 and 3/4 and then we'll get over to the stove and show you what we're doing with them next all right guys we're gonna jump in here on Tina the first step is they're gonna get a really good back so we'll get them in here under some cool rinse water and get them all rinsed off they're pretty clean coming out of their husks but we'll get them in here and get them get them washed up and then we'll get them over here to the blender and we're just going to blend them whole alright guys we're back over here at the prep table and we're gonna go ahead and get if I put about half of them in here get them blended up throw the other half in and we're just going to call that good but let me get away from the noise and we'll come back when we're getting ready to put them in the pan [Applause] all right guys we got them all blended up so we're just gonna go ahead and move over to the pan here get them over in the pan and then we'll we'll move the pan over to the oven and we'll get some stuff measured up and bring you right back all right guys one of the things we do when we're making jam is you want to be able to add your sugar all at once so we're gonna pre measure this before we even get to get the jam on the stove but we're gonna need six cups of sugar for the recipe so we're gonna get that in a bowl get it get it set to the side so that when we get this we've got the ground cherries in here and we're gonna go ahead and add got some lemon juice we need to add to it when we do that I'll tell you how much cuz I don't really know but we're go ahead and get our sugar ready and then we'll get over to the stove all right guys to the three and 3/4 cups of ground ground cherries we need to add half a cup of lemon juice the team to get that measured up here we'll get that added in and the next step is to run it up on high and bring it to a full rolling boil so we'll get it up there and get it warmed up we'll bring you back alright guys I need to cut back in here I've screwed up we've got our we've got our ground cherries ground up and in there and we've got our half a cup of lemon juice in there but the pectin is supposed to go in before we bring it to a boil so if we're gonna add one box of pectin and that gets whisked in and then we're gonna add 1/4 teaspoon of butter real butter and add that to it too so those those things get added before you bring it to a boil so we'll go ahead and we've get these things added up here and now we'll bring it to a boil and I'll bring you back when we get to that point all right guys we got it up to a rolling boil the rolling boil is when it won't stop boiling while you stir it so it's time for us to add the sugar or dump that in all at once we've got six cups of sugar go ahead and get that all in there and then we'll get it stirred up and then you bring it back to a rolling boil and hold it there for four minutes all right guys we're bringing this we got the sugar in here and we're busy bringing it up to a boil and Tina's laughing because we're having a debate all right Tina what do you think it tastes like Apple I think it kind of tastes like a granny smith apple myself it could probably use a little extra sugar and maybe some cinnamon but we're not sure not sure how everybody else would taste it but I think what we're gonna do is we're gonna add probably two more cups of sugar and probably let's say half a teaspoon of cinnamon to it we'll go ahead and get that put in there and before it gets to a boil and we'll bring you back all right guys right the four-minute mark and we've shut the heat off so we're gonna go ahead and start getting this getting this ready we've got our water bath canner over here preheating but Tina is gonna go ahead and start canning this up looks like we're gonna put it in just regular old half-pint jelly jars all right sorry guys cut you back in here team is getting ready to can this out and like I said bringing these regular old jelly jars it's an idea that color that looks really nice it does have a lot of seeds in it I'll try to get you a close-up and show you that but she's gonna bring it up to about about a quarter-inch it spaced about a quarter of an inch a headspace you know we'll get lids on them and then we'll get them loaded up here in the water bath canner and we'll bring you back and show you a little bit of that one we get a little bit closer but I set the jars in the camera for Tina she finishes them so I'm gonna cut this off and I'll be right back all right guys the got Tina to pause here for just a second I wanna bring in and show you the seeds in this but the ground cherry is a second cousin to the tomatillo tomato and you will see when you go to make it that it does have quite a few seeds in it but they're not hard seeds and they're not really interfere with the jam in any way the more think of them more like a strawberry seed in strawberry jam but I just want to show you how many seeds you can expect to see in a close-up shot and we'll get back to cannon cheese all right guys jump back in here it looks like the yield is gonna be 8 half fights and whatever that little tiny jar is there so a quarter pint but we'll go ahead and get them in here bring them up to a ball we're gonna hold them there for how long T 10 minutes we'll hold them for 10 minutes and then we'll get them out for some tea all right guys one thing I've learned is that our viewers are a smart group of people so assuredly I'm gonna get asked Bart why didn't you do a shooting test so I want you to take a look at the sides of that pan and the glazing on that spoon if you've been cannon jam long enough you can tell that it's going to shoot and set so like back glazing there on the side of that pan tells you everything you need to know about whether that jam is going to set all righty guys the 10 minutes is up we've taken the lid off and had the lid off for 5 minutes you know we're going to go ahead and start pulling jars out and give you a look at what they look like if we get them over here on the towel and some good light gonna get them out of here for zoom in on in there a little bit I know that's not the best lighting but I'll get a good look at him but we'll get them all out and then we'll get one last look at them you can hear I'm pinging they're all ready we'll get them all out and then we'll get you a good look all right we're having trouble finding a good way to show you the true color on them but they are actually if you can't pick it up on video they're the color of a dark honey but just kind of that golden color and they got the seeds all through them if they got that golden honey look and they look pretty good we tasted we got to lick the spoons on the bowl it tastes really good but if you've never seen ground cherries Candace jam there you go I'll be back to talk to you in just a minute all right guys we thought we'd try one more angle but doesn't seem to be much better but like I said they're the color they're our golden color and they're got lots of seeds in them like you would expect a strawberry jam to have but we're all happy with them there you go got a close-up pop another one but all right guys that's gonna be it canning ground cherries I'll be back to talk to you all right guys that's about going to wrap it up for today's video that's our hush cherry jam or our ground cherry jam whichever you prefer to call it but I'm gonna throw some other links up here in the corner to some of our other videos if you wouldn't mind checking those out but if you like this video please give it a thumbs up and leave us a comment down below tell us what you thought of it or tell us if you have them you may have them growing as weeds in your yard but they're pretty common here in the south but if you like the content here on the channel we hope you'll subscribe down next to the subscribe button as a bell if you'll ring that bell that'll send you notifications whenever we release new videos which is a great way to keep up with the channel so like I said that's our that's our hush cherry jam if you liked it again please hit that thumbs up and leave us a comment down below we'll catch you in the next one [Applause]