Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!
I'm not intimidated by the massive dunes of refined sugar in so many jam recipes. Still, this honey-with-a-bit-of-sugar is a nice change. Pureeing some of the fruit thickens it, so you can play up the low sugar angle to those who care.