Ground Cherry Marmalade

Preparation info
  • Makes

    7 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Lovely yellow color, crystal clear and delicate, yet rich in flavor


  • 3 c. ground cherries (husk tomatoes)
  • 2 c. cooked pears, drained and diced finely
  • ¾


  • Husk and wash the ground cherries. Combine with pears and water; simmer 25 minutes.
  • Add pineapple, lemon juice and sugar and bring quickly to a full rolling boil. Add pectin; boil rapidly for 3 minutes.
  • Remove from heat and alternately skim and stir marmalade for 3 minutes. Pour into hot sterilized jars; seal.