2 cups groundcherries, husked and halved
2 cups strawberries, hulled and sliced
2/3 cup water
2 tablespoons lemon juice
1/2 teaspoon butter
3 tablespoons no/low-sugar pectin (read label for different brand amounts)
3/4 cup raw honey (can also use organic cane sugar)
Add groundcherries, strawberries, water and lemon juice to a medium saucepan. Heat over medium heat, stirring occasionally until fruit starts to break down. Slowly stir in butter until melted and pectin. Increase heat to high and bring to a full boil. use a potato masher to mash the fruit bits up farther.
Stir in the honey or sugar and return the mixture to a boil. Boil for 2 minutes, stirring constantly.
Ladle jam into hot, sterilized jars, leaving 1/4″ headspace. Wipe down the rims and top with lids. Either cool to room temperature and refrigerate or immediately process in a hot water bath for 15 minutes. Remove from the water bath to a dry, clean towel and allow to cool. Check for proper seal on all jars. Any that did not seal should be refrigerated.
Makes 3-4 8-ounce jars of jam.
...one plate at a time.
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