Ground Cherry Jam Recipe

2 lb ground cherries; 8 c husked
4 cup sugar
1 cup water
2  lemons; grated rind & juice

Husk and wash the ground cherries carefully. Measure the sugar and
water into a large kettle. Bring to a full rolling boil, and boil for
2    minutes.

Add the cherries, lemon rinds, and juice. Bring to a full rolling boil
again, reduce heat and simmer for 5 minutes. Remove from heat, cover
with a clean towel, and let stand overnight.

Next day, return to the heat, and again bring to boil. Reduce heat
and cook gently until transparent (about 15 minutes). Immediately
pour into hot, sterilized glasses seal at once.

Yields 5 to 6 cups.

Instant Raspberry Cordial Jam

12 oz raspberry jam
1 tablespoon to 2 chambord or other
1  raspberry liqueur

Stir liqueur into jam; cover and refrigerate at least one day to allow
flavors to meld.

Island  Jam

4 cup cantaloupe, peeled and
1  diced
3  oranges, peeled and diced
1/4 cup lemon juice
4 cup sugar
1 teaspoon lemon rind
1 teaspoon orange rind
1/2 teaspoon salt
3 cup bananas

Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy
saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon
rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3
cups sliced bananas and continue simmering for an additional 15
minutes. Pour into jelly jars and cover with paraffin. Can be frozen.
Yield 8 (6 ounce) jars.

Pear & Ginger Jam

2 lb pears
4 oz (1/2 cup) preserved ginger
2 lb (5 1/3 cups) sugar
1 1/4 cup water
1 oz (1) fresh ginger
1  juice of 2 lemons

Makes 2 lbs Peel, core and dice the pears. Cut the preserved ginger
into small chunks. Put all the ingredients into a preserving kettle
and stir over a gentle heat until the sugar has dissolved. Bring to
a boil and boil rapidly for about t 10 minutes, stirring occasionally,
or until setting point is reached. Remove the piece of fresh ginger,
lift out the fruit with a slotted spoon and place in hot clean jars.
Rapidly boil the syrup to reduce for a few minute s, then pour over
the fruit to cover. Cover and process, then complete seals and cool.