GROUND CHERRY AND ORANGE JAM

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

Transfer them to a saucepan, cover with the 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 once again, simmer for 30 minutes while skimming the foam, then let it cool for another 6 hours.

Zest and juice the orange.

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

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