vibrant ground cherries on a white fabric

Ground Cherry Jam

5 from 1 vote
Ground Cherry Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups


  • 4 cups of mashed ground cherries
  • 4 teaspoons calcium water see step #1
  • ½ 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 mixed with sweetener


  • 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.
  • 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.
  • Measure mashed ground cherries into sauce pan.
  • Add calcium water and lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • 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.
  • 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.

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11 Responses

  1. April
    | Reply

    Can this recipe be doubled and/or tripled? I have about 50 plants this year just to make this jam!

    • Shelby Collings
      | Reply

      It sure can! Happy jamming 😊

  2. Alocia
    | Reply

    Do you have any other ground cherry recipes? I can’t find any from reliable sources except this one!

  3. Monica
    | Reply

    I’ve never seen red ground cherries. I’m not sure that is an accurate picture but I could be wrong. Do you have tips or a recipe for making a ground cherry jelly?

    • Shelby Collings
      | Reply

      Hello Monica,

      For Ground Cherry Jelly you will use 4 cups of juice, and then double the calcium water and the pectin. Everything else will stay the same.

      Happy jamming!

      • Monica
        | Reply

        Thank you! I will try that today.

      • Monica
        | Reply

        I do have another question. Should I add water to the cherries and mash them to soften before juicing? The recipes all have different guidelines on adding water or not, and how much. Does it not matter?

        • Shelby Collings
          | Reply

          We would recommend not using more than 1/2 cup water to your cherries.

    • Brent Case
      | Reply

      These look exactly like my bush cherries.

  4. Jessica Miller
    | Reply

    I don’t see on any of these recipes the amount of jars it makes…am I overlooking it?

    • Shelby Collings
      | Reply

      Hello Jessica,

      You can find the estimated Serving Size just under the description of the recipe (has a little fork and knife next to it) 😊

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