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+--- Thread: Poha Berry Jam? (/showthread.php?tid=4616)
Poha Berry Jam? - Nalu - 11-10-2008
I was wondering if anyone had a recipe for Poha Berry Jam? I tried to find one on the web, but could only find ones that included other fruits. I have an abundance right now, and wanted to make jam for Xmas presents. Thanks! Angela
RE: Poha Berry Jam? - allensylves - 11-10-2008
Angela,
My mother used to make ground cherry (= poha berry on the mainland) jam. I think she just used a standard recipe and substituted ground cherries. That was my favorite jam, by far.
Allen
Baton Rouge, LA & HPP
RE: Poha Berry Jam? - Nalu - 11-10-2008
Thanks Allen! This is what I found in case anyone else is interested.
Ground Cherry Jam
8 cups ground cherries (husked)
4 cups sugar
1/2 cup water
2 lemons; grated rind & juice
Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight. (in the refrigerator)
Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once.
Adapted from a recipe for Ground Cherry Jam from Unusual Vegetables: Something New for This Year's Garden
*A note about Ground Cherries: When making jam or preserves treat them as you would cranberries. Do not crush or pop the berries but let them do so on their own while cooking
RE: Poha Berry Jam? - kani-lehua - 11-11-2008
Poha (ground cherry) jam: 3 lb ground cherries (poha) 1/4 c water, 1 c sugar per c cooked ground cherries, l Tbsp lemon Juice. Husk and wash fruit. Combine with water, cook slowly for 30 minutes, stirring frequently. Remove from heat and let stand overnight. Measure pulp and juice, combine with an equal quantity of sugar. Return to heat, cook slowly, stirring occasionally for l hour.
sounds pretty much like nalu's recipe.
"chaos reigns within.
reflect, repent and reboot.
order shall return."
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RE: Poha Berry Jam? - Rumi in Hawaii - 11-14-2008
Question....I've been making some guava jam recently, and in your recipes, it states to pour into sterilized jars and cap. Do you then process the jars in a boiling water bath for 10 minutes? That's what the recipe for guava jam I found suggested.
Also, my second batch didn't set up that well....I'm not using pectin, so my next batch, I'm using more green guavi to provide the pectin. But I was wondering - don't applies have lots of pectin? I was thinking maybe of adding a green apple (I think I remember that the green apples have more pectin?) to the batch in hopes of having it set up better. For some reason, I'm loathe to use the store-bought pectin..... any thoughts?
Katie
Wherever you go, there you are.
RE: Poha Berry Jam? - kani-lehua - 11-15-2008
i've been looking at guava jellies/jams recipes and they all state to pour into sterilzed jars and cap. then process the jars in boiling water for 5 minutes.
a friend of a friend said she uses half ripe guavas instead of ripe to make the jams/jellies. we weren't told the reason.
"chaos reigns within.
reflect, repent and reboot.
order shall return."
microsoft error message with haiku poetry
RE: Poha Berry Jam? - Nalu - 11-15-2008
My Ball Guide to canning Book, says that after the jars are sterilized to boil for 10 minutes up to 1000 feet elevation. 1000-3000 add 5 minutes to boiling time. I had good luck with the Poha berry without Pectin, but my papaya jam is really runny.
RE: Poha Berry Jam? - Liz - 11-15-2008
Katie~ Green unripe apples do have lots of pectin, so do crabapples but you don't see them here. Used to make my own pectin from them (back in Idaho). Half-ripe guava will do the trick. Make sure you boil it hard after adding the sugar, that helps with the setting up too.
Yes, do the boiling waterbath! If you're making only a small batch, you can keep it in the fridge without processing first, otherwise do the 5-10 minutes. Better safe than sorry.
Nalu~ I believe the papain in papaya would counteract any natural pectin (don't know if they even have pectin). You can remake your runny jam by emptying the jars, reheating it and add the pectin, cook it further and recan (with new lids, of course). If all else fails, you have some awesome pancake syrup!
aloha, Liz
"The best things in life aren't things."