Preserved "Yellow Ground Cherries"
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Method
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- Remove the gossamer-like covering from small yellow "ground cherries" and place on range in a stew-pan with sugar.
- (Three-fourths of a pound of sugar to one pound of fruit.) Cook slowly about 20 minutes, until the fruit looks clear and syrup is thick as honey.
- Seal in pint jars.
- These cherries, which grow abundantly in many town and country gardens without being cultivated, make a delicious preserve and a very appetizing pie may be made from them also.
- Aunt Sarah said she preferred these preserved cherries to strawberries.
- Frau Schmidt preferred the larger "purple" ground cherries, which, when preserved, greatly resembled "Guava" jelly in flavor.