4 c. crushed groundcherries
5 c. sugar
1 box sure jell fruit pectin
1/2 tsp. butter
1/4 c. lemon juice
1/2 lemon, sliced thinly and diced (using rind also)

Put in large kettle, the ground cherries, 1/2 teaspoon butter, lemons and juice and sure jell fruit pectin. Bring to a full hard rolling boil, a boil that does not stop when stirred, boil 1 minute. Using high heat quickly add the sugar, and continue stirring, boil 3 minutes (a full rolling boil). Remove from heat. Skim off any foam. Let cool in kettle, stirring occasionally to keep fruit from coming to the top. Cool completely or leave set overnight, freeze in pint plastic containers. (Jam will thicken as it cools).