My favorite way to use this ground cherry jam is to spoon it over greek yogurt. It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.
Ground Cherry Jam
adapted from At the Immigrant's Table blog
1 1/2 pounds husked and washed ground cherries
1 cup organic sugar, or to taste. If canning the jam, increase sugar to 2 1/2 cups.
juice and zest of one lemon
3-inch knob of ginger, grated
pinch of salt
Combine ground cherries, lemon juice and zest, and sugar in a small saucepan. Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.
Add ginger to the pot and cook an additional 5 minutes. Careful ladle the jam into clean jars. Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.
