Ground Cherry Jam
posted by my sis, vonnie 8 cups ground cherries (husked) 4 cups sugar 1/2 cup water 2 lemons; grated rind & juice Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes. Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight. (in the refrigerator) Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once. A note about Ground Cherries: When making jam or preserves treat them as you would cranberries. Do not crush or pop the berries but let them do so on their own while cooking. Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
