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.
