Post by linda on Nov 30, 2008 22:55:51 GMT -5
GROUND CHERRY JAM
3 cups ripe ground cherries (whole cherries)
¼ cup lemon juice (or Real Lemon)
½ cup water
1 package Sure-Jel
3 cups sugar
To a quart saucepan, add ground cherries, lemon, water, and Sure-Jel. Bring cherries to a boil and mash them. Be sure they are all mashed so they will absorb the sugar.
Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars filling within 1/8 inch of the top. Wipe off the rim and put on sterilized lids and bands.
Put jars into water-bath canner. The water must cover the jars by 1-2 inches. Bring the water to a gentle boil.
Process the jars for 15 minutes at our elevation (2500 feet.)
Remove jars. Place them upright on towels to cool for 24 hours.
This will make about 4 to 4 ½ cups of jam.
3 cups ripe ground cherries (whole cherries)
¼ cup lemon juice (or Real Lemon)
½ cup water
1 package Sure-Jel
3 cups sugar
To a quart saucepan, add ground cherries, lemon, water, and Sure-Jel. Bring cherries to a boil and mash them. Be sure they are all mashed so they will absorb the sugar.
Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars filling within 1/8 inch of the top. Wipe off the rim and put on sterilized lids and bands.
Put jars into water-bath canner. The water must cover the jars by 1-2 inches. Bring the water to a gentle boil.
Process the jars for 15 minutes at our elevation (2500 feet.)
Remove jars. Place them upright on towels to cool for 24 hours.
This will make about 4 to 4 ½ cups of jam.
