Hawaiian poha jam

Recipe of the Week
Hawaiian poha jam
Courtesy of
Sally Denney

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3 lb. poha (ground cherries)
1/4 cup water
1 cup sugar per cup cooked poha
1 Tbsp. lemon juice


Husk and wash fruit. Combine with water and cook slowly for 30 minutes, stirring frequently. Remove from heat and let stand overnight.

Measure pulp and juice and combine with an equal quantity of sugar. Return to heat and cook slowly, stirring occasionally for 1 hour.

Add lemon juice and continue slow cooking until product reaches jelly stage.

Immediately pour into hot sterilized glasses and seal. (I froze my jam.)

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