Certo: A Short Cut To Better Jams And Jellies - free ebook by General Foods Corporation

A SHORT CUT to Better Jams and Jellies

Certo Division of General Foods Corporation Fairport, N.Y., U. S. A. Copyrighted 1943, U. S. A., General Foods Corp. To obtain additional local-fruit recipes write General Foods, 250 Park Ave., New York, N. Y....

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THE STEPS TO FOLLOW

1. Prepare Fruit : Select fully ripe fruit. Wash, then prepare exactly as recipe directs. If fruit lacks tartness add ¼ cup lemon juice when adding sugar. For separating juice for jelly, use 1-yard square of Canton flannel, spread over colander. Place prepared fruit in cloth, bring corners together and twist while pressing down on bag. To make jellies from dripped juice, use twice amount of fruit called for in recipe. 2. Prepare Glasses : Wash, scald, and drain the glasses and tin covers needed,

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STRAWBERRY JELLY AND JAM

4 cups (2 lbs.) berry juice 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare juice, place 5 quarts uncrushed strawberries in kettle. Add ½ cup sugar and mix. This sugar is in addition to 7½ cups specified above. Cover kettle and heat gently until juice starts to flow, then bring just to the simmering point. Place in colander or sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Use remaining fruit for Whole Strawberry Jam below.) Measure sugar and juice into large saucepan and m

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CONCORD GRAPE JELLY AND BUTTER

4 cups (2 lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, stem about 5½ pounds fully ripe grapes and crush thoroughly. Add ½ cup water, cover, and simmer 5 minutes. Place in large sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Remove cheesecloth and use fruit remaining in sieve for Concord Grape Butter below.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire; at once add Certo, stirring constantly. Then bring to a full

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RED CURRANT JELLY

5 cups (2½ lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, crush about 4 pounds fully ripe fruit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 gl

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BLACKBERRY JELLY BOYSENBERRY JELLY DEWBERRY JELLY LOGANBERRY JELLY RED RASPBERRY JELLY STRAWBERRY JELLY YOUNGBERRY JELLY

4 cups (2 lbs.) juice 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare juice, crush thoroughly or grind about 3 quarts fully ripe berries. Place in jelly cloth or bag and squeeze out juice. (If berries lack tartness substitute ¼ cup lemon juice for ¼ cup prepared juice.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly.

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SOUR CHERRY JELLY

3½ cups (1¾ lbs.) juice 7 cups (3 lbs.) sugar 1 bottle Certo To prepare juice, stem and crush about 3 pounds fully ripe cherries. Do not pit. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. (For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling b

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JELLY FROM CANNED FRUIT JUICE

Use unsweetened juice. Follow recipe for fresh fruit jelly, substituting ¼ cup strained lemon juice for ¼ cup of the fruit juice specified. For fresh fruit jelly recipes, see Index to Jelly Recipes ( page 2 )....

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ELDERBERRY JELLY BLACK RASPBERRY JELLY

3½ cups (1¾ lbs.) berry juice ½ cup lemon juice 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare juice, remove larger stems from about 4 pounds fully ripe berries; place in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, 15 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. The

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RED RASPBERRY AND CURRANT JELLY

4½ cups (2¼ lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water, bring to a boil. Crush thoroughly 1½ quarts fully ripe raspberries. Place fruits in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly.

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RHUBARB JELLY

3½ cups (1¾ lbs.) juice 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare juice, cut about 3 pounds of fully ripe red-stalked rhubarb into 1-inch pieces and put through food chopper. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11

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GRAPE JELLY

4 cups (2 lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, stem about 3 pounds fully ripe grapes. Crush thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly bag and squeeze out juice. (Concord grapes give best color and flavor. If Malagas or other tight-skinned grapes are used, use 3½ cups grape juice, and add juice of 2 medium lemons.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Ce

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GRAPE JELLY FROM BOTTLED JUICE

2 cups (1 lb.) juice 3 cups (1¼ lbs.) sugar ½ bottle Certo Measure sugar and juice into large saucepan and mix. (If unsweetened juice is used increase sugar by ½ cup.) Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 5 glasses (6 fluid ounces each)....

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PLUM JELLY PRUNE JELLY

4 cups (2 lbs.) juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare juice, crush thoroughly about 4 pounds fully ripe fruit. Do not peel or pit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly cloth or bag; squeeze out juice. (Sour, cling-stone plums make best jelly. If sweet plums or free-stone prunes are used, substitute ½ cup strained lemon juice for ½ cup of the plum juice specified.) Measure sugar and juice into large saucepan and mix. Bring to a boil over

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GRAPEFRUIT JELLY

3½ cups (1¾ lbs.) juice 7 cups (3 lbs.) sugar 1 bottle Certo To prepare juice, grate rind from 4 medium grapefruit, and squeeze out juice. Add juice to grated rind and let stand for 10 minutes. Press juice through small cloth. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fl

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PEACH JELLY

3 cups (1½ lbs.) juice 6½ cups (2¾ lbs.) sugar 1 bottle Certo To prepare juice, remove pits from about 3½ pounds peaches. Do not peel. Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 5 minutes. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour q

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APPLE JELLY (From Fresh, Tart Apples) CRABAPPLE JELLY

5 cups (2½ lbs.) juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare juice, remove blossom and stem ends from about 3½ pounds fully ripe fruit, and cut apples in small pieces. Do not peel or core. Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and simmer, covered, 5 minutes longer. (With soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and

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MINT JELLY

½ cup apple vinegar 1¼ cups water 3½ cups (1½ lbs.) sugar Green coloring ½ bottle Certo Wash 1 packed cup spearmint leaves and stems. Place in saucepan and crush. Add vinegar and water. Bring quickly to a boil; remove from fire. Cover and let stand 10 minutes. Add sugar and mix. Bring to a boil over hottest fire, during which time add green coloring. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirring constantly. Then bring to a full rolling boil and boil ha

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GOOSEBERRY JELLY

4 cups (2 lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, crush thoroughly about 3 pounds fully ripe gooseberries. Add ½ cup water, bring to a boil, cover and simmer 10 minutes. Place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 g

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BEACH PLUM JELLY

4 cups (2 lbs.) juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare juice, crush thoroughly (do not pit or peel) about 4 pounds fully ripe fruit. Add 3½ cups water, bring to a boil, and simmer, covered, 30 minutes. Place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Par

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QUINCE JELLY

4½ cups (2¼ lbs.) juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare juice, remove blossom and stem ends from about 3 pounds fully ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15 minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks tartness, add 2 tablespoons lemon juice to quince juice before measuring.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Bring to a full rollin

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QUINCE AND CRANBERRY JELLY

4½ cups (2¼ lbs.) juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, remove cores, blossom and stem ends from about 1½ pounds fully ripe quinces. Do not peel. Grind fine; add 1 pound fully ripe cranberries and 4½ cups water; bring to a boil, and simmer, covered, 15 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil an

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GUAVA JELLY

3½ cups (1¾ lbs.) guava juice ½ cup lemon juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼ cups boiling water and crush thoroughly 5 minutes. Place in jelly bag; squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add red coloring, if desired.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire, and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ mi

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WILD CHERRY JELLY CHOKECHERRY JELLY

3 cups (1½ lbs.) juice 6½ cups (2¾ lbs.) sugar 1 bottle Certo To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry pit flavor, add 4 tablespoons crushed pits during simmering, or ¼ teaspoon almond extract before pouring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly.

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RHUBARB AND STRAWBERRY JELLY

4 cups (2 lbs.) juice 8 cups (3½ lbs.) sugar 1 bottle Certo To prepare juice, cut about 1 pound fully ripe rhubarb in 1-inch pieces and put through food chopper. Crush thoroughly or grind about 2 quarts fully ripe strawberries. Combine fruits; place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, p

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CURRANT AND STRAWBERRY JELLY

4½ cups (2¼ lbs.) juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water and bring to a boil. Crush thoroughly or grind about 1½ quarts fully ripe strawberries. Combine fruits; place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remov

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APRICOT JELLY

3½ cups (1¾ lbs.) apricot juice ½ cup lemon juice 7 cups (3 lbs.) sugar 1 bottle Certo To prepare juice, pit (do not peel) about 5 pounds fully ripe apricots. Add ¾ cup water, bring to a boil, and simmer, uncovered, 20 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil

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BLUEBERRY AND SOUR CHERRY JELLY

3½ cups (1¾ lbs.) juice 7 cups (3 lbs.) sugar 1 bottle Certo To prepare juice, crush about 1 quart fully ripe blueberries. Stem and crush about 2 pounds fully ripe cherries. Do not pit. Add ¼ cup water, bring to a boil, and simmer, covered, 10 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan, mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove fro

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PINEAPPLE JELLY

3 cups (1½ lbs.) juice 6½ cups (2¾ lbs.) sugar 1 bottle Certo To prepare juice, pare 2 medium, fully ripe pineapples. Chop very fine or grind. Place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each)....

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SOUR CHERRY AND GOOSEBERRY JELLY

4 cups (2 lbs.) juice 7 cups (3 lbs.) sugar 1 bottle Certo To prepare juice, stem (do not pit) and crush about 2 pounds fully ripe cherries. Crush about 1½ pounds fully ripe gooseberries. Combine fruits. Add ¼ cup water, bring to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil h

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LIME JELLY

¾ cup (⅜ lb.) juice 1¾ cups water 4 cups (1¾ lbs.) sugar Green coloring ½ bottle Certo To prepare juice, grate rind from 5 limes and squeeze juice from 8 to 10. Add juice to grated rinds and let stand 10 minutes. Press juice through small cloth. Measure sugar, juice, and water into large saucepan and mix. Bring to a boil over hottest fire. While mixture is coming to a boil, add coloring to give desired shade. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirri

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POMEGRANATE JELLY

4 cups (2 lbs.) juice 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare juice, separate and crush the edible portion of 10 to 12 fully ripe pomegranates. Do not remove seeds. Place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about 11 glasses (6 fl

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IMPORTANT DO’S AND DON’TS FOR JELLY MAKERS

DON’T —double Certo recipes. Better color and flavor and more certain results are obtained from single batches. DO —use fully ripe fruit of the best possible color and flavor. Taste fruit, and if it lacks tartness, add the juice of 2 medium lemons (¼ cup) when adding sugar. DO —prepare fruit exactly as the recipes direct. Do not simmer before crushing or squeezing unless recipes specify cooking. For crushing fruit, a food chopper is convenient. DO —measure sugar and fruit exactly with the same s

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BLACKBERRY JAM BOYSENBERRY JAM DEWBERRY JAM CRUSHED STRAWBERRY JAM YOUNGBERRY JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, grind about 2 quarts fully ripe berries, or crush completely one layer at a time so that each berry is reduced to a pulp. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for just 5 minutes to cool slightly to prevent floating fruit. Pou

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SLICED STRAWBERRY JAM

4 cups (2 lbs.) prepared fruit 6 cups (2 lbs. 10 oz.) sugar ½ bottle Certo To prepare fruit, cut about 2 quarts fully ripe berries in halves lengthwise; large berries in quarters. Add 1 cup sugar, mix and let stand 15 minutes. This cup of sugar is in addition to the 6 cups specified above. Measure sugar and prepared fruit into large kettle, packing fruit into cup; mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove fr

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JAM FROM CANNED FRUIT

Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For fresh fruit jam recipes, see Index to Jam Recipes ( page 3 )....

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RED CURRANT JAM GOOSEBERRY JAM

4 cups (2 lbs.) prepared fruit 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe fruit. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each)....

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SPICED CURRANT RELISH

To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe currants. Add 1 teaspoon cloves and 1 teaspoon cinnamon, ¼ cup water and ¼ cup vinegar. Bring to a boil; simmer, covered, 10 minutes. Measure sugar into large kettle. Add prepared fruit; mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses

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PEACH JAM PEAR JAM

4 cups (2 lbs.) prepared fruit 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare fruit, peel about 3 pounds fully ripe fruit. Grind or chop very fine. If desired, about 3 teaspoons spice may be added. (If peaches lack tartness, add ¼ cup lemon juice in addition to 4 cups prepared fruit.) Measure sugar and prepared fruit, tightly packed, into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove kettle from

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FRESH PINEAPPLE JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, pare 2 medium fully ripe pineapples. Chop very fine or grind, using finest knife of food chopper. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each

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RHUBARB JAM

3 cups (1½ lbs.) prepared fruit 5 cups (2¼ lbs.) sugar ½ bottle Certo To prepare fruit, slice fine or chop about 2 pounds rhubarb. Do not peel. Red-stalked rhubarb gives the best color. Add 1 cup sugar; let stand 15 minutes. This cup of sugar is in addition to the 5 cups specified above. If desired, add 1 teaspoon ginger. Red coloring may be added, use coloring which fruit acids do not fade. Measure sugar into large kettle, then prepared fruit, solidly packed, filling up each cup with water. Mix

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RED RASPBERRY AND CURRANT JAM

4½ cups (2¼ lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, crush about 1½ pounds fully ripe currants. Remove seeds and skins by sieving. Crush about 1 quart fully ripe raspberries. Combine fruits. Measure sugar into large kettle. Add prepared fruit; mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Then remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffi

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FRESH APRICOT JAM

3 cups (1½ lbs.) prepared fruit ¼ cup lemon juice 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, pit about 2 pounds fully ripe apricots, cut into small pieces, and crush thoroughly or grind. Do not peel. Squeeze juice of 2 medium lemons. Measure sugar, prepared fruit, and lemon juice into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes.

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DRIED APRICOT JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, add 3½ cups water and juice of 1 lemon to ½ pound apricots. Cover, let stand 4 hours or overnight. Drain, grind or chop fine, and mix with juice. Measure sugar into large kettle, add prepared fruit. Mix well, bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once

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GRAPE JAM

5 cups (2½ lbs.) prepared fruit 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare fruit, slip skins from about 3½ pounds fully ripe grapes. Simmer pulp, covered, 5 minutes. Remove seeds by sieving. Chop or grind skins and add to pulp. (If wild grapes, Malagas, or other tight-skinned grapes are used, stem, crush, and simmer with ½ cup water 30 minutes. Sieve and measure. Use 4½ cups prepared fruit and ¼ cup lemon juice.) Measure sugar and prepared fruit into large kettle, mix well, and bring to a

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FRESH FIG JAM

4 cups (2 lbs.) prepared fruit ½ cup lemon juice 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare fruit, remove stem ends from about 3 pounds fully ripe black figs. (With white figs, add 4 cups boiling water and ¼ cup soda; let stand 5 minutes, then pour off liquid, wash thoroughly and drain.) Crush thoroughly or grind. Squeeze juice of 4 medium lemons. Measure sugar, prepared fruit, and lemon juice into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly

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DRIED FIG JAM

3 cups (1¾ lbs.) prepared fruit 5 cups (2¼ lbs.) sugar 1 bottle Certo To prepare fruit, chop fine ¾ pound stemmed stewing figs. Add 2 cups water and juice of 2 medium lemons; mix. Measure sugar into large kettle, add prepared fruit, filling up the last cup with water if necessary. Mix well, bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. M

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GOOSEBERRY AND RED RASPBERRY JAM

4 cups (2 lbs.) prepared fruit 6½ cups (2¾ lbs.) sugar ½ bottle Certo To prepare fruit, crush thoroughly or grind about 1 pound fully ripe gooseberries and 1 quart fully ripe raspberries. Combine fruits. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses

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DRIED APRICOT AND PINEAPPLE JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, add 2 cups water to ¼ pound apricots. Cover and let stand 4 hours or overnight. Drain fruit, grind or chop fine, and mix with juice. Crush well or grind 1 medium, fully ripe pineapple or use 1 No. 2 can crushed pineapple. Measure sugar and prepared fruit into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Then remove kettl

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STRAWBERRY AND PINEAPPLE JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, crush completely or grind about 1 quart fully ripe berries. Each berry must be reduced to a pulp. Cut fine or grind 1 medium fully ripe pineapple or use 1 No. 2 can crushed pineapple. Combine fruits. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. St

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BLUEBERRY JAM HUCKLEBERRY JAM

4½ cups (2¼ lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, crush about 1½ quarts fully ripe berries. Add juice of 1 medium lemon and grated rind of ½ lemon. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces ea

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GRAPE CONSERVE

4 cups (2 lbs.) prepared fruit ¼ cup lemon juice 7 cups (3 lbs.) sugar 1 cup nut meats, finely chopped ½ lb. seeded raisins ½ bottle Certo To prepare fruit, stem and crush well about 3 pounds fully ripe grapes. Add ¼ cup water and simmer, covered, 30 minutes. Remove seeds and skins by sieving. If desired, prepare grapes as in Grape Jam ( page 22 ). Squeeze juice from 2 lemons and grate rind. Measure sugar into large kettle. Add nut meats, raisins, lemon juice, rind, and prepared fruit, filling u

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PEACH MARMALADE

4 cups (2 lbs.) prepared fruit 7½ cups (3¼ lbs.) sugar 1 bottle Certo To prepare fruit, peel off the yellow rind of 1 orange and 1 lemon with a sharp knife, leaving as much of the white part on the fruit as possible. Put yellow rinds through the food chopper twice. Add ¾ cup water and ¹/₁₆ teaspoon soda to ground rind and simmer, covered, for 10 minutes. Cut off the tight skin of the peeled fruit and slip the pulp out of each section. Add pulp and juice and the juice of an additional lemon to th

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PLUM JAM PRUNE JAM

4½ cups (2¼ lbs.) prepared fruit 7½ cups (3¼ lbs.) sugar ½ bottle Certo To prepare fruit, pit about 3 pounds fully ripe fruit. Do not peel. Cut into small pieces and crush thoroughly. Add ½ cup water and simmer, covered, 5 minutes. (Sour, cling-stone plums give best color and flavor. If sweet plums or free-stone prunes are used, substitute ½ cup lemon juice for ½ cup of the prepared fruit specified.) Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil o

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CHERRY JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, pit about 2½ pounds fully ripe cherries. Crush thoroughly or grind. (If sweet cherries are used, substitute ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) Measure sugar into large kettle. Add prepared fruit, packing each cup solidly and filling up the last cup with water, if necessary. Mix well and bring to a full rolling b

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SWEET CHERRY CONSERVE

Use recipe for Cherry Jam ( above ), adding juice and grated rind of 2 medium lemons, ½ pound chopped, seeded raisins, and 1 cup finely chopped nut meats when sugar is added to prepared fruit. Makes about 13 glasses (6 fluid ounces each)....

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CITRUS FRUIT MARMALADE

3½ cups (2 lbs.) prepared fruit 5 cups (2¼ lbs.) sugar ½ bottle Certo To prepare fruit, remove skins in quarters. Lay quarters flat, shave off and discard about ½ of white part. With a very sharp knife, cut remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda. Bring to a boil and simmer, covered, for just 10 minutes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Do not drain cooked rind, add pulp and juice and 1 cup sugar. This 1 c

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QUINCE JAM

5 cups (2½ lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, peel and core about 3 pounds fully ripe quinces. Grind, using finest knife of food chopper. Add 1½ cups water and juice of 1 lemon. Bring to a boil, cover, and simmer 15 minutes. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 mi

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CRANBERRY JAM SPICED CRANBERRY JAM CRANBERRY CONSERVE

7½ cups (3¾ lbs.) prepared fruit 5½ cups (2 lbs. 6 oz.) sugar ½ bottle Certo To prepare fruit, add 4 cups water to about 2 pounds fully ripe cranberries. (For Spiced Cranberry Jam, add ½ teaspoon ground cloves and 1 teaspoon cinnamon; for Cranberry Conserve, add 1 cup seeded raisins, chopped.) Bring to a boil, cover, and simmer 10 minutes. Sieve pulp, if desired. Measure sugar into large kettle. Add prepared fruit, mix well and bring to a full rolling boil over hottest fire. Stir constantly befo

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CRANBERRY MARMALADE

6 cups (3 lbs.) prepared fruit 8 cups (3½ lbs.) sugar ½ bottle Certo To prepare fruit, quarter 2 oranges and 1 lemon, seed, slice thin. Add 3 cups water and ⅛ teaspoon soda; bring to a boil, cover, and simmer 15 minutes. Add about 1 pound fully ripe cranberries and simmer, covered, 10 minutes longer. Measure sugar into large kettle. Add prepared fruit, filling up the last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while bo

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GINGER MARMALADE

3½ cups (1¾ lbs.) prepared fruit 2 cups (1 lb.) crystallized ginger, chopped 4½ cups (2 lbs.) sugar ½ bottle Certo Use 3 medium oranges and 1 medium lemon. Add ginger with sugar. Follow recipe for Citrus Fruit Marmalade ( page 27 ). Makes about 10 glasses (6 fluid ounces each)....

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BLACK RASPBERRY JAM

3½ cups (1¾ lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, crush thoroughly or grind about 2½ quarts fully ripe black raspberries. Sieve part of pulp to remove some of seeds. Add juice of 2 medium lemons. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin ho

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RED RASPBERRY JAM LOGANBERRY JAM

4 cups (2 lbs.) prepared fruit 6½ cups (2¾ lbs.) sugar ½ bottle Certo To prepare fruit, crush or grind about 2 quarts fully ripe berries. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each)....

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TOMATO RELISH

3 cups (1½ lbs.) prepared tomatoes 6½ cups (2¾ lbs.) sugar 1 bottle Certo To prepare tomatoes, scald, peel, and crush about 2½ pounds ripe tomatoes, or use canned tomatoes. Boil 4 cups crushed tomatoes 20 minutes, uncovered, stirring occasionally. Add ¼ cup lemon juice and grated rind of 1 lemon. (For use with meats, add Worcestershire sauce to taste or ½ teaspoon each ground cloves, allspice, and cinnamon.) Measure sugar into large kettle. Add prepared tomatoes, mix well and bring to a full rol

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CANNED PINEAPPLE JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle Certo To prepare fruit, use canned crushed pineapple. Add juice of 2 medium lemons. Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 glasses

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STRAWBERRY AND RHUBARB JAM

4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar ½ bottle Certo To prepare fruit, grind about 1 quart fully ripe strawberries, or crush completely one layer at a time so that each berry is reduced to a pulp. Slice fine or chop (do not peel) about 1 pound rhubarb. Red-stalked rhubarb gives best color. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly befo

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BLUEBERRY AND RED RASPBERRY JAM

To prepare fruit, crush or grind about 1 quart each fully ripe blueberries and raspberries. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Then stir and skim by turns for just 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each). Have you e

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Why Certo Recipes Win

Certo jelly recipes are developed with fully ripe fruit instead of the under-ripe fruit commonly used in old-fashioned jelly making. They take you a long way toward perfect flavor. And Certo jelly recipes are designed to give best texture at the time the jelly is most apt to be used. They take account of the fact that many jellies grow progressively firmer for a week to a month after they are made. About the ideal texture for jams there is far less agreement than for jellies. Some prefer jams th

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HOW TO MAKE JAMS AND JELLIES WITH CERTO using 25% to 50% less sugar

In any Certo recipe, 2 cups (1½ lbs.) of light corn syrup may be substituted for 2 cups (14 oz.) of sugar required. Results will not be satisfactory if more than 2 cups of corn syrup are used....

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MRS. A SHOWS MRS. B THAT CERTO PAYS FOR ITSELF

Mrs. A and Mrs. B both wanted to make some raspberry jam. Each had 2 quarts of berries to begin with and after cleaning and crushing them each got the same amount of prepared fruit—4 cups. Both Mrs. A and Mrs. B 9 o’clock started at 9 o’clock. Mrs. A added 6½ cups of sugar to her fruit. Then Mrs. A simply brought her fruit and sugar to a tumbling boil, boiled for 1 minute, removed it from the stove and added ½ bottle of Certo. The jam was done and it had all of the flavor of fresh, ripe fruit. u

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