Ground Cherry Jam

6168044695_2d59551fd3Ground Cherry Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Ground Cherry Jam Ingredients

8 cups of ground cherries
½ cup water

Cook ground cherries with water until they burst and soften and then mash the cherries.

Make Jam with:
4 cups of mashed ground cherries
4 teaspoons calcium water
1/2 cup lemon juice (this fruit requires extra lemon juice for canning safety)
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

Ground Cherry Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure mashed ground cherries into sauce pan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Photo by Steven Jackson. Taken on September 17, 2011. Used here under this Creative Commons License.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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12 thoughts on “Ground Cherry Jam

  1. I have Nanking bush cherries. Will this recipe for ground cherries also work for the Nanking bush cherries. -Thanks.

    • Hello,

      We have never worked with the Nanking Bush Cherries, so we cannot say for sure, but after a little research, it does look like they should work just fine. Are they more tart or sweet?

  2. Just making sure that these are the same thing as “husk cherries”? Those tend to grow wild in my vegetable garden every year after I grew two plants a few years ago.

  3. I just made this and it is really good! I was so happy to find this recipe– have never done anything with my ground cherries before.

  4. With Pomona we can reduce the sugar/sweetener and modify the recipe measurements to fit the amount of fruit on hand so it’s just about perfect. There’s always a box in our pantry.

  5. 8 cups? Oh my, you are lucky. I have barely 2 cups to use for making jam. I’ll have to add 1/8 cup of another similar color fruit to actually get 2 cups. This wasn’t a good growing year so we have way less than usual. Normally I even have enough to use as part of the cranberry sauce for Thanksgiving. Appreciate seeing a ground cherry recipe using Pomona Pectin. Thanks!

    • Hello S.K.,
      Sorry to hear you are having a poor ground cherry year. We’ve had requests for a Ground Cherry Jam recipe over the years — finally got it up onto the website.

      I assume you know that, with Pomona’s, you can halve and quarter the recipes, so at least you can make some jam with that 1 cup of mashed ground cherries. Just quarter all of the ingredients in the recipe.

      Good luck to you and Happy Jamming!

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