I finally had enough ground cherries to make some jam this year. Usually, between Kevin and the boys (and occasionally me too), they all are eaten long before I have enough of the little gems to do anything with them. We have eaten quite a few this year, but we planted several plants, and they actually survived the onslaught of all the deer and groundhog problems – so I got to make jam for the first time ever! I remember my grandmother making this, and it was sooo good.
I used the same recipe I did earlier this year when I made a small batch of blueberry jam. I just substituted an equal amount (1 quart) of ground cherries for the blueberries and used honey instead of sugar. I ended up with five 4-ounce jelly jars of deliciousness that will be hidden out of sight from the boys 🙂
Ground Cherry Honey Jam
1 quart ground cherries
2/3 cup honey (8 ounces)
1-1/2 tablespoons lemon juice
Pour the ground cherries into a low, wide, nonreactive pan and mash. Add the honey and lemon juice; stir to combine. Let the mixture sit until the honey begins to dissolve.
Place the pan on the stove and bring to a boil. Cook, stirring constantly, for 10 to 12 minutes, or until the jam starts to thicken.
When the jam has thickened, ladle into clean, hot jars. Seal with rings and lids. Process in a boiling water canner for 10 minutes.
Yield: Approximately five 4-ounce jars