Ground Cherry Preserves for Ma Ingalls

3 cups of prepared ground cherries (husks removed, washed) 1 cup sugar zest and juice of 1 lemon 1 tablespoon grated fresh ginger (not powdered) 1 whole star anise pinch of salt Optional: “real fruit” powdered pectin Combine fruit, sugar and ginger in a large pot. Bring to rolling boil, stirring frequently. Note: At the end of the first step, I added a heaping teaspoon of pectin (because my mother always did). Next time, I would try it without to see if it would set up on its own. Reduce heat to steady simmer, stirring occasionally until fruit and sugar integrate, about ½ hour. Add ginger, salt, and star anise. Simmer for another 10 minutes. Remove from heat. Remove the star anise. Ladle int

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© 2018 Marta McDowell