- Prep time 15 minutes
- Total time 45 minutes
- Portion size 2 servings
In saucepan, combine ground cherries, sugar and lemon juice. Split vanilla bean in half length wise. With knife, scrape seeds into saucepan; add pod. Bring to boil, stirring often. Reduce heat; simmer, stirring and skimming any foam from top, until syrupy, about 15 minutes. Remove from heat. Discard vanilla pod (or pack into one of the jars, if desired).
Fill hot, sterilized glass jars, leaving 1⁄4inch headspace. Remove any air bubbles. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in rack in boiling water canner, ensuring jars are covered by at least 1 inch of boil ing water; cover and boil for
10 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes.
Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within three weeks. (Can be stored in cool, dark, dry place for up to 1 year. Once opened, can be refrigerated for up to 2 weeks.)
Nutritional facts PER TBSP: about
- Iron 0 mg
- Sodium 0 mg
- Sugars 8 g
- Calories 40
- Cholesterol 0 mg
- Saturated fat 0 mg
- Total carbohydrate 9 g