It looks like I won’t be writing that book on jam/jelly making anytime soon. I’m still not sure WHAT I am doing wrong. I used the thermometer again, but also the freezer test on the plate. I cooked and cooked the heck out of this jam, but it never “set up”.
The consistency is not as syrupy (is that a word?) as the previous peach jelly but not quite jelly or jam. I suppose I should have kept cooking it. Any ideas? Anyone?
Here is the process and results.
BUT. I have to say this is THE most delicious something I have ever tasted. It has the consistency of a really thick honey. Still good on hot buttered biscuits or toast.
So what is it? It is “supposed to be” ground cherry with chamomile jam which I found at http://straightfromthefarm.net/ She has a wonderful post on this which you can read here AND she knows how to make jam! She got the idea from yet another blogger David Matthew which you can read about here .
This has been a labor of love. It has taken me two years to get enough ground cherry plants to make this jam. Next year, I should have plenty as these ground cherries will be coming up everywhere. (Note – they could be considered invasive )
My “jam” is much darker, which I think may be due to the honey I used. My honey was much darker than straightfromthefarm’s. At any rate, I will consider this a semi-success as the 6 cups of ground cherries were not wasted and this stuff is really, really good.
I am putting up my jelly making gear for the winter, but come Spring I am going to conquer this jelly/jam making business!!