Ground Cherry Jam with Ginger

My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam

adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries

1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.

juice and zest of one lemon

3-inch knob of ginger, grated

pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Homemade Electrolyte Drink

It's flu season and one of the risks of the having the flu is becoming dehydrated.  Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors.  No blue tongue from drinking this drink!  Here's you your health!

Homemade Electrolyte Drink

6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil

Dissolve sugar and salt in 2 T hot water.  Let cool.  Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix.  Add ice if desired.  Drink frequently while sick to prevent dehydration.