Flare Ground Cherry Pepper Jelly
Pepper jelly is a Southern American staple — served over cream cheese with crackers, glazed on pork, or spooned into sandwiches. Made with Flare ground cherries, you get the tropical cape-gooseberry flavor plus 25,000 SHU of built-in heat.
Prep
20 min
Cook
15 min
Total
35 min
Servings
32
Peak SHU
25K
Featured Organisms
Ingredients
- 2 cups Flare ground cherries (SS-GCH-02), husked and chopped
- ½ cup cider vinegar
- 3 cups sugar
- 1 pouch liquid pectin
Instructions
- 1
Combine ground cherries and vinegar in a saucepan. Simmer 10 min, mashing gently.
- 2
Stir in sugar and bring to a rolling boil.
- 3
Add pectin and boil exactly 1 minute, stirring constantly.
- 4
Remove from heat. Skim foam.
- 5
Ladle into sterilized jars, leaving ¼-inch headspace.
- 6
Process in a boiling water bath for 10 minutes.
Tips
- Beautiful on a cheese board with brie.
- Spark ground cherries (1K SHU) for a very mild jelly.
Pectin gels at pH 3.0–3.5 with >55% sugar concentration. The cider vinegar provides acid; the sugar provides structure. Capsaicinoids are fully suspended in the gel matrix, creating even heat distribution throughout the jelly.