Ground Cherry Jalapeño Pepper Jelly


 Combine ground cherries, peppers and vinegar in food processor until pureed. Put puree and sugar in pot and bring to a boil stirring constantly.

Remove from heat and skim foam from top of jelly. Add pectin.

Return to a boil and cook for two minutes, stirring constantly. Remove from heat and stir five minutes.

Pour jelly into sterilized jars leaving a ¼ inch head space. Process jars in a water bath for 10 minutes. Listen for that glorious ‘pop’.


  • 1 jalapeno
  • 2 cup ground cherries, husk removed
  • 1 medium green pepper
  • 2 1/2 cup red wine vinegar
  • 10 cup sugar
  • 1 pouch Certo


Picky to Plenty