How to make

This ground cherry jam brings together the ground cherry, Quebec’s strangest fruit, with the heat of ginger and the zest of lemon and lime. Fall perfection.

– 2 lbs ground cherries peeled and washed – 2.5 cups of sugar – 1 lemon juice and zest of – 1 lime juice of – 3- inch knob of ginger grated – 2 star anise pieces – pinch of salt about ½ teaspoon – 2 pint-sized jars

Remove the husks from all the ground cherries, throwing out any fruit with black spots or mold. Wash fruit carefully.

Grate ginger, zest lemon, and juice both the lemon and lime. Set ginger aside, but feel free to combine the lemon and lime juices.

Combine ground cherries, sugar, lemon zest and the citrus juice in a large, heavy-bottomed pot. Bring pot to a boil, stirring occasionally.

Lower heat to medium and continue simmering until all the ground cherries have burst and dissolved, about 30-40 minutes, stirring occasionally.

In the last 10 minutes, add whole star anise and ground ginger to pot. Remove pot from heat.

Pour jam into clean, prepared jars. Wipe the rims with a wet towel.

Taste jam - and feel all the seasonings!

Serve jam with toast...

Or goat cheese for an appetizer!

ground cherry jam!

enjoy this fall