(People in the country use these a great deal, as they are readily grown)
Proportions. Three cups of water; one and one half cups of sugar; juice of two or three lemons; ground cherries as needed.
Method. Hull the berries from their surrounding husks. To give zest, a little of the grated rind of the lemon may be added. Make a sirup of the sugar, water, and lemon juice; boil for several minutes, and then put in enough of the fruit to come pretty well to top of sirup. Boil until cherries are tender, then can and seal in sterilized jars as other fruit.
Method. Use about one third as many sliced tart apples as ground cherries, then proceed as directed for ground cherries.