Heritage Gardeners Ground Cherry Jam

Easy Peasy Ground Cherry Jam from A Year in the Heritage Gardens

The author of the article said that: "Back in March I showed you how to start the seeds for ground cherries." 

In the late summer, the ground cherries will start to ripen and fall off the bush. The author said that when they hit the ground they can be picked up and used.

I remember that my Great-Grandmother Mina Ericksen Pritchett made ground cherry jam. I think that I may have liked it but, then, I liked all kinds of SWEET things.

To make Easy Peasy Ground Cherry Jam:

Start out with 3 cups Ground Cherries taken out of their paper husks. Wash them well and put in a pot with 1/4 cup lemon juice, 1/2 cup water and 1 box powdered pectin.

Bring to a boil and when ground cherries start to burst, mash them good. After they are mashed and boiling add 3 cups of sugar all at once. Return to a boil and boil according to pectin package directions, usually 1-3 minutes.

Fill sterilized jars jam jars as directed for jams. Screw on lids and invert for 5 minutes then turn over and allow to cool till lids POP! You can also do a boiling water bath for 10 minutes. (I actually use the boiling water bath method processing the jars for 10 minutes.) When the lids pop as the jars cool, you know the seal is tight.
This recipe will make 3 medium jars or 6 small jars of jam.

Eva's party invitation

George Washington Came to Visit

Our cherry tree in the backyard split in half, so here’s Shawn with the fallen half.

Crock Pot Breakfast

FROM KOA NEWSLETTER

Crock Pot Breakfast

What kamper doesn’t want to enjoy a hot and tasty breakfast when they roll out of their sleeping bag, cot or bed?   KOA Kamper, Ginger Parrish, shares her favorite breakfast recipe with other KOAKompass readers—which she says is great for those mornings when you just want to sleep in. 

Ingredients: 
1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Directions: 
Place a layer of frozen potatoes on the bottom of the crock pot, followed
by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk, salt and pepper together. Pour over the crock pot
mixture, cover and turn on low. Cook for 10-12 hours.

Serves 6.

Shawn and Kimberly