Ingredients
2 cups husked ground cherries, husked and washed
1 cup peeled and chopped peach
1 cup of sugar
Two tablespoons of lemon juice (concentrate)*
Mason jars 1/2 – 1 pint jars
- In a large saucepan over low heat,
- cook ground cherries, peach, and lemon juice until cherries burst.
- Add sugar; increase heat to medium.
Stir continuously for about 15 minutes, or until thickened. - Pour hot jam into sterilized hot jars, leaving ¼” headspace. Seal with hot lids.
For short-term use (up to 1 month), refrigerate. For longer storage, process in a boiling water bath for 5 minutes, then cool on a towel until lids pop.
Yield: About 1 pint + 2 half-pints
*Use lemon juice concentrate for canning safety.
*High in natural pectin—no added pectin needed. *Great as a spread or glaze for pork or chicken
