Husk and wash the ground cherries carefully. Measure the sugar and water into
a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again,
reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel,
and let stand overnight in the refrigerator.
Next day, return to the heat, and again bring to boil. Reduce heat and cook gently
until transparent (about 15 minutes).
Immediately pour into hot, sterilized glasses; seal at once.