Ground Cherry and Orange Jam

Wash the ground cherries in warm water to remove the sticky waxy coating, cut them in half, and remove the stems.

Place them in a pot, cover with sugar, and let sit overnight.

In the morning, bring the mixture to a boil and simmer over low heat for 10–15 minutes, skimming off any foam.

Let it cool completely for about 6 hours.

Bring to a boil again, simmer for 30 minutes while skimming the foam, then let cool again for 6 hours.

Zest and juice the orange.

For the third time, bring the jam to a boil, cook for 40 minutes until thickened, add the orange zest and juice, and simmer for another 10–15 minutes.

Ladle the hot jam into dry, sterilized jars and seal tightly.