,a ,,short ,,cut to ,better ,jams and ,jellies ,perfect ,jams and ,jellies ,,page #ca ,the ,short-,boil ,method #ca ,steps to ,follow #d-e ,jelly ,recipes #f-af ,jam ,recipes #ai-cj ,do's and ,don'ts #ag-ah ,certo ,division of ,general ,foods ,corporation ,fairport1 ,n4,y41 ,u4 ,s4 ,a4 ,copyrighted #aidc1 ,u4 ,s4 ,a41 ,general ,foods ,corp4 ,,index ,,to ,,jelly ,,recipes ,,page ,apple ,jelly #aa ,apricot ,jelly #ae ,beach ,plum ,jelly #ab ,blackberry ,jelly #h ,blueberry and ,sour ,cherry ,jelly #ae ,boysenberry ,jelly #h ,canned ,fruit ,jelly #h ,cherry1 ,sour1 ,jelly #h ,cherry1 ,sour1 and ,blueberry ,jelly #ae ,cherry1 ,sour1 and ,gooseberry ,jelly #af ,cherry1 ,wild1 ,jelly #ad ,chokecherry ,jelly #ad ,crabapple ,jelly #aa ,cranberry and ,quince ,jelly #ac ,currant1 ,red1 ,jelly #g ,currant and ,raspberry ,jelly #i ,currant and ,strawberry ,jelly #ad ,dewberry ,jelly #h ,elderberry ,jelly #i ,gooseberry ,jelly #ab ,gooseberry and ,sour ,cherry ,jelly #af ,grape ,jelly #g1 #aj ,grape ,jelly1 ,bottled ,juice #aj ,grapefruit ,jelly #aa ,guava ,jelly #ac ,lime ,jelly #af ,loganberry ,jelly #h ,mint ,jelly #ab ,peach ,jelly #aa ,pineapple ,jelly #ae ,plum ,jelly #aj ,pomegranate ,jelly #af ,prune ,jelly #aj ,quince ,jelly #ac ,quince and ,cranberry ,jelly #ac ,raspberry1 ,black1 ,jelly #i ,raspberry1 ,red1 ,jelly #h ,raspberry and ,currant ,jelly #i ,rhubarb ,jelly #i ,rhubarb and ,strawberry ,jelly #ad ,strawberry ,jelly #f1 #h ,strawberry and ,currant ,jelly #ad ,youngberry ,jelly #h ,to obtain additional local-fruit recipes write ,general ,foods1 #bej ,park ,ave41 ,new ,york1 ,n4 ,y4 ,,index ,,to ,,jams 444 ,,relishes ,,marmalades 444 ,,conserves ,,page ,apricot ,jam #bb ,apricot1 ,dried1 and ,pineapple ,jam #bd ,blackberry ,jam #ai ,blueberry ,jam #bd ,blueberry and ,raspberry ,jam #cj ,boysenberry ,jam #ai ,canned ,fruit ,jam #ai ,cherry ,conserve #bf ,cherry ,jam #bf ,cranberry ,conserve #bh ,cranberry ,jam #bh ,cranberry ,marmalade #bh ,currant1 ,red1 ,jam #bj ,currant and ,raspberry ,jam #ba ,currant ,relish #bj ,dewberry ,jam #ai ,fig ,jam #bc ,ginger ,marmalade #bh ,gooseberry ,jam #bj ,gooseberry and ,raspberry ,jam #bc ,grape ,butter #g ,grape ,conserve #be ,grape ,jam #bb ,grapefruit ,marmalade #bg ,huckleberry ,jam #bd ,loganberry ,jam #bi ,orange ,marmalade #bg ,orange and ,grapefruit ,marmalade #bg ,peach ,jam #bj ,peach ,marmalade #be ,pear ,jam #bj ,pineapple1 ,canned1 ,jam #cj ,pineapple1 ,fresh1 ,jam #ba ,pineapple and ,apricot1 ,dried1 ,jam #bd ,pineapple and ,strawberry ,jam #bd ,plum ,jam #bf ,prune ,jam #bf ,quince ,jam #bg ,raspberry ,jam #bi ,raspberry and ,blueberry ,jam #cj ,raspberry and ,currant ,jam #ba ,raspberry and ,gooseberry ,jam #bc ,rhubarb ,jam #ba ,rhubarb and ,strawberry ,jam #cj ,strawberry ,jam #f1 #ai ,strawberry and ,pineapple ,jam #bd ,tomato ,relish #bi ,youngberry ,jam #ai ,,the ,,steps ,,to ,,follow ,illustration3 untitled ,illustration3 untitled #a4 ,prepare ,fruit3 ,select fully ripe fruit4 ,wash1 then prepare exactly as recipe directs4 ,if fruit lacks tartness add cup lemon juice when adding sugar4 ,for separating juice for jelly1 use #a-yard square of ,canton flannel1 spread over colander4 ,place prepared fruit in cloth1 bring corners together and twist while pressing down on bag4 ,to make jellies from dripped juice1 use twice amount of fruit called for in recipe4 ,illustration3 untitled ,illustration3 untitled #b4 ,prepare ,glasses3 ,wash1 scald1 and drain the glasses and tin covers needed1 and melt paraffin in a small pot over hot water while making jelly or jam4 ,use new paraffin2 old paraffin often causes spoilage4 ,if tin covers are not available1 cut out circles of paper to paste over tops of glasses4 ,illustration3 untitled ,illustration3 untitled #c4 ,measure ,sugar and ,fruit3 ,use the same standard measuring cup1 holding pint1 level full1 for both sugar and fruit4 ,if sugar is weighed1 weigh fruit also4 ,to measure fruit for jam1 pack solidly into cup until juice and fruit come to top4 ,if there is a slight shortage1 fill last cup1 or fraction of cup1 with water4 ,if not quite enough juice for jelly1 mix water with pulp in jelly bag and squeeze again4 ,illustration3 untitled ,illustration3 untitled #d4 ,cook ,rapidly3 ,for quickest jelly making1 use an aluminum kettle or saucepan--#f to #h quart size4 ,the kettle or saucepan should be less than one-half full of sugar and fruit to permit a full rolling boil1 a boil which cannot be stirred down4 ,use hottest flame4 ,if fire is slow1 keep kettle covered after sugar is dissolved until mixture comes to a boil4 ,stir while coming to a boil1 and while boiling4 ,illustration3 untitled ,illustration3 untitled #e4 ,add ,certo3 ,for jelly1 add ,certo as soon as fruit juice and sugar mixture comes to a boil2 then bring to a full rolling boil and boil hard for exactly minute1 stirring constantly4 ,for jam1 cook fruit and sugar mixture at full rolling boil for exactly #a minute1 stirring constantly2 then remove from fire and stir in ,certo4 ,time boil by the clock4 ,illustration3 untitled ,illustration3 untitled #f4 ,skim1 ,pour1 ,paraffin3 ,skim jelly and pour directly from saucepan into clean1 freshly scalded glasses4 ,skim and stir jam for #e minutes by turns4 ,this cooling helps prevent floating fruit4 ,ladle into glasses4 ,leave -inch space at top of each glass4 ,cover at once with inch of hot paraffin4 ,when cool1 cover glasses with scalded tin covers or tightly pasted paper covers4 ,be sure to store in cool1 dry place4 ,new ,certo ,users3 ,read carefully pages #d1 #e1 #ag1 #ah1 #ca4 ,,to ,,make ,,jelly and ,,jam ,,together ,the recipes on this page and the next show how to make both jelly and jam from the same batch of fruit4 ,here is the very latest short-cut in jelly making applied to the two most popular fruits--strawberries and grapes4 ,,strawberry ,,jelly ,,and ,,jam ,,sparkling ,,strawberry ,,jelly 7also see page #h7 #d cups 7#b lbs47 berry juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 place #e quarts uncrushed strawberries in kettle4 ,add cup sugar and mix4 ,this sugar is in addition to #g cups specified above4 ,cover kettle and heat gently until juice starts to flow1 then bring just to the simmering point4 ,place in colander or sieve lined with double layer of cheesecloth4 ,drain #d cups juice4 7,use remaining fruit for ,whole ,strawberry ,jam below47 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,whole ,,strawberry ,,jam 7also see page #ai7 #d cups 7#b lbs47 strawberries #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 use strawberries remaining from ,sparkling ,jelly above4 ,measure sugar and strawberries into large kettle1 filling up last cup with the excess juice1 if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,concord ,,grape ,,jelly ,,and ,,butter ,,concord ,,grape ,,jelly 7also see page #aj7 #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 stem about #e pounds fully ripe grapes and crush thoroughly4 ,add cup water1 cover1 and simmer #e minutes4 ,place in large sieve lined with double layer of cheesecloth4 ,drain #d cups juice4 7,remove cheesecloth and use fruit remaining in sieve for ,concord ,grape ,butter below47 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire2 at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,concord ,,grape ,,butter 7also see page #bb7 #e cups 7#b lbs47 prepared pulp #g cups 7#c lbs47 sugar bottle ,certo ,to prepare pulp1 rub grapes1 remaining from ,concord ,grape ,jelly above1 through sieve4 ,measure sugar and prepared pulp into large kettle4 ,if necessary1 fill up last cup with the excess juice or water4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,red ,,currant ,,jelly #e cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush about #d pounds fully ripe fruit4 ,add #a cup water1 bring to a boil1 cover1 and simmer #aj minutes4 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,blackberry ,,jelly ,,boysenberry ,,jelly ,,dewberry ,,jelly ,,loganberry ,,jelly ,,red ,,raspberry ,,jelly ,,strawberry ,,jelly ,,youngberry ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 crush thoroughly or grind about #c quarts fully ripe berries4 ,place in jelly cloth or bag and squeeze out juice4 7,if berries lack tartness substitute cup lemon juice for cup prepared juice47 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,sour ,,cherry ,,jelly #c cups 7#a lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 stem and crush about #c pounds fully ripe cherries4 ,do not pit4 ,add cup water1 bring to a boil1 cover1 and simmer #aj minutes4 7,for stronger cherry flavor1 add teaspoon almond extract before pouring47 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,jelly ,,from ,,canned ,,fruit ,,juice ,use unsweetened juice4 ,follow recipe for fresh fruit jelly1 substituting cup strained lemon juice for cup of the fruit juice specified4 ,for fresh fruit jelly recipes1 see ,index to ,jelly ,recipes 7page #b74 ,,elderberry ,,jelly ,,black ,,raspberry ,,jelly #c cups 7#a lbs47 berry juice cup lemon juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 remove larger stems from about #d pounds fully ripe berries2 place in saucepan and crush4 ,heat gently until juice starts to flow1 then simmer1 covered1 #ae minutes4 ,place in jelly cloth or bag and squeeze out juice4 ,squeeze and strain juice from #d medium lemons4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove the saucepan from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,red ,,raspberry ,,and ,,currant ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush thoroughly about #a pounds fully ripe currants4 ,add cup water1 bring to a boil4 ,crush thoroughly #a quarts fully ripe raspberries4 ,place fruits in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan2 mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,rhubarb ,,jelly #c cups 7#a lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 cut about #c pounds of fully ripe red-stalked rhubarb into #a-;inch pieces and put through food chopper4 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,grape ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 stem about #c pounds fully ripe grapes4 ,crush thoroughly4 ,add cup water1 bring to a boil1 cover1 and simmer #aj minutes4 ,place in jelly bag and squeeze out juice4 7,concord grapes give best color and flavor4 ,if ,malagas or other tight-skinned grapes are used1 use #c cups grape juice1 and add juice of #b medium lemons47 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,grape ,,jelly ,,from ,,bottled ,,juice #b cups 7#a lb47 juice #c cups 7#a lbs47 sugar bottle ,certo ,measure sugar and juice into large saucepan and mix4 7,if unsweetened juice is used increase sugar by cup47 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #e glasses 7#f fluid ounces each74 ,,plum ,,jelly ,,prune ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush thoroughly about #d pounds fully ripe fruit4 ,do not peel or pit4 ,add #a cup water1 bring to a boil1 cover1 and simmer #aj minutes4 ,place in jelly cloth or bag2 squeeze out juice4 7,sour1 cling-stone plums make best jelly4 ,if sweet plums or free-stone prunes are used1 substitute cup strained lemon juice for cup of the plum juice specified47 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,grapefruit ,,jelly #c cups 7#a lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 grate rind from #d medium grapefruit1 and squeeze out juice4 ,add juice to grated rind and let stand for #aj minutes4 ,press juice through small cloth4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,peach ,,jelly #c cups 7#a lbs47 juice #f cups 7#b lbs47 sugar #a bottle ,certo ,to prepare juice1 remove pits from about #c pounds peaches4 ,do not peel4 ,crush peaches thoroughly4 ,add cup water1 bring to a boil1 cover1 and simmer #e minutes4 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,apple ,,jelly 7,from ,fresh1 ,tart ,apples7 ,,crabapple ,,jelly #e cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 remove blossom and stem ends from about #c pounds fully ripe fruit1 and cut apples in small pieces4 ,do not peel or core4 ,add #c cups water1 cover1 and simmer #aj minutes4 ,crush with masher1 and simmer1 covered1 #e minutes longer4 7,with soft1 very sweet apples1 add juice of #a lemon to prepared juice before measuring47 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,mint ,,jelly cup apple vinegar #a cups water #c cups 7#a lbs47 sugar ,green coloring bottle ,certo ,wash #a packed cup spearmint leaves and stems4 ,place in saucepan and crush4 ,add vinegar and water4 ,bring quickly to a boil2 remove from fire4 ,cover and let stand #aj minutes4 ,add sugar and mix4 ,bring to a boil over hottest fire1 during which time add green coloring4 ,use coloring which fruit acids do not fade4 ,as soon as mixture boils1 add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire and skim4 ,strain hot jelly into glasses4 ,paraffin at once4 ,makes about #e glasses 7#f fluid ounces each74 ,or omit mint leaves and add to #a teaspoons spearmint extract after jelly is removed from fire4 ,,gooseberry ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush thoroughly about #c pounds fully ripe gooseberries4 ,add cup water1 bring to a boil1 cover and simmer #aj minutes4 ,place in jelly bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,beach ,,plum ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush thoroughly 7do not pit or peel7 about #d pounds fully ripe fruit4 ,add #c cups water1 bring to a boil1 and simmer1 covered1 #cj minutes4 ,place in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,quince ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 remove blossom and stem ends from about #c pounds fully ripe quinces4 ,do not peel4 ,grind2 add #d cups water4 ,simmer1 covered1 #ae minutes4 ,place in jelly cloth2 squeeze out juice4 7,if fruit lacks tartness1 add #b tablespoons lemon juice to quince juice before measuring47 ,measure sugar and juice into large saucepan2 mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes #aa glasses 7#f fluid ounces each74 ,,quince ,,and ,,cranberry ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 remove cores1 blossom and stem ends from about #a pounds fully ripe quinces4 ,do not peel4 ,grind fine2 add #a pound fully ripe cranberries and #d cups water2 bring to a boil1 and simmer1 covered1 #ae minutes4 ,place fruits in jelly cloth and squeeze out juice4 ,measure sugar and juice into large saucepan2 mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,guava ,,jelly #c cups 7#a lbs47 guava juice cup lemon juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 slice thin about #b pounds fully ripe guavas4 ,add #b cups boiling water and crush thoroughly #e minutes4 ,place in jelly bag2 squeeze out juice4 ,squeeze and strain juice from #d medium lemons4 7,add red coloring1 if desired47 ,measure sugar and juice into large saucepan2 mix4 ,bring to a boil over hottest fire1 and at once add ,certo1 stirring constantly4 ,bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,wild ,,cherry ,,jelly ,,chokecherry ,,jelly #c cups 7#a lbs47 juice #f cups 7#b lbs47 sugar #a bottle ,certo ,to prepare juice1 stem about #c pounds fully ripe cherries4 ,add #c cups water4 ,bring to a boil1 cover1 and simmer #ae minutes4 7,for strong cherry pit flavor1 add #d tablespoons crushed pits during simmering1 or teaspoon almond extract before pouring47 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,rhubarb ,,and ,,strawberry ,,jelly #d cups 7#b lbs47 juice #h cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 cut about #a pound fully ripe rhubarb in #a-;inch pieces and put through food chopper4 ,crush thoroughly or grind about #b quarts fully ripe strawberries4 ,combine fruits2 place in jelly bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,currant ,,and ,,strawberry ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare juice1 crush thoroughly about #a pounds fully ripe currants4 ,add cup water and bring to a boil4 ,crush thoroughly or grind about #a quarts fully ripe strawberries4 ,combine fruits2 place in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,apricot ,,jelly #c cups 7#a lbs47 apricot juice cup lemon juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 pit 7do not peel7 about #e pounds fully ripe apricots4 ,add cup water1 bring to a boil1 and simmer1 uncovered1 #bj minutes4 ,place in jelly cloth or bag and squeeze out juice4 ,squeeze and strain juice from #d medium lemons4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,blueberry ,,and ,,sour ,,cherry ,,jelly #c cups 7#a lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 crush about #a quart fully ripe blueberries4 ,stem and crush about #b pounds fully ripe cherries4 ,do not pit4 ,add cup water1 bring to a boil1 and simmer1 covered1 #aj minutes4 ,place fruits in jelly cloth and squeeze out juice4 ,measure sugar and juice into large saucepan1 mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,pineapple ,,jelly #c cups 7#a lbs47 juice #f cups 7#b lbs47 sugar #a bottle ,certo ,to prepare juice1 pare #b medium1 fully ripe pineapples4 ,chop very fine or grind4 ,place in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,sour ,,cherry ,,and ,,gooseberry ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 stem 7do not pit7 and crush about #b pounds fully ripe cherries4 ,crush about #a pounds fully ripe gooseberries4 ,combine fruits4 ,add cup water1 bring to a boil1 cover1 and simmer #aj minutes4 ,place fruit in jelly cloth or bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin hot jelly at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,lime ,,jelly cup 7 lb47 juice #a cups water #d cups 7#a lbs47 sugar ,green coloring bottle ,certo ,to prepare juice1 grate rind from #e limes and squeeze juice from #h to #aj4 ,add juice to grated rinds and let stand #aj minutes4 ,press juice through small cloth4 ,measure sugar1 juice1 and water into large saucepan and mix4 ,bring to a boil over hottest fire4 ,while mixture is coming to a boil1 add coloring to give desired shade4 ,use coloring which fruit acids do not fade4 ,as soon as mixture boils1 add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard for minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin at once4 ,makes about #f glasses 7#f fluid ounces each74 ,,pomegranate ,,jelly #d cups 7#b lbs47 juice #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare juice1 separate and crush the edible portion of #aj to #ab fully ripe pomegranates4 ,do not remove seeds4 ,place in jelly bag and squeeze out juice4 ,measure sugar and juice into large saucepan and mix4 ,bring to a boil over hottest fire and at once add ,certo1 stirring constantly4 ,then bring to a full rolling boil and boil hard minute4 ,remove from fire1 skim1 pour quickly4 ,paraffin hot jelly at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,important ,,do',s ,,and ,,don',,ts ,,for ,,jelly ,,makers ,,don',t--double ,certo recipes4 ,better color and flavor and more certain results are obtained from single batches4 ,,do--use fully ripe fruit of the best possible color and flavor4 ,taste fruit1 and if it lacks tartness1 add the juice of #b medium lemons 7 cup7 when adding sugar4 ,,do--prepare fruit exactly as the recipes direct4 ,do not simmer before crushing or squeezing unless recipes specify cooking4 ,for crushing fruit1 a food chopper is convenient4 ,,do--measure sugar and fruit exactly with the same standard -pint measuring cup1 level full2 or weigh both4 ,a standard measuring cup holds pint sugar 7#g oz4 by weight7 or pint fruit or juice 7#h oz4 by weight74 ,,do--use a large enough kettle so that your mixture has room enough to boil hard4 ,a kettle of #f- to #h-quart capacity is recommended4 ,if the #f-quart size is used for jam1 add teaspoon butter with sugar to reduce foaming4 ,,don',t--confuse a gentle simmering boil with the full rolling boil specified in ,certo recipes4 ,a full rolling boil is a high1 tumbling boil that cannot be stirred down4 ,,do--time the full rolling boil by the clock4 ,,do--stir and skim jams by turns for just #e minutes before pouring4 ,this slight cooling helps prevent floating fruit4 ,,don',t--expose jellies and jams to dust or dampness after they are made4 ,spoilage is caused by the growth of yeast and mold plants1 which are usually carried by dust4 ,use clean glasses1 new paraffin1 and clean covers4 ,paraffin hot jelly and jam at once4 ,fill glasses only to within inch of top4 ,store in a cool1 dry place4 ,,don',t--judge the texture of your jellies or jams too hastily4 ,certo recipes are designed to give an ideal set at the time they are most apt to be used4 ,many grow progressively firmer for a week to a month after they are made4 ,,news ,,about ,,pectin ,do you know that pectin1 which helps you make delicious jams and jellies1 plays a role in medicine1 too8 ,,doctors have long used apple pectin in the treatment of diarrhea--especially with young children4 ,good results here have led to further discoveries of the effectiveness of pectin in the treatment of many intestinal disorders and also in the dressing of wounds and burns4 ,pectin made by the makers of ,certo is being used in several of these scientific studies4 ,,because this is a subject of active scientific interest1 it seems to us news in which you might be interested4 ,these facts are given solely as a matter of information4 ,the makers of ,certo wish neither to prescribe nor recommend4 ,,blackberry ,,jam ,,boysenberry ,,jam ,,dewberry ,,jam ,,crushed ,,strawberry ,,jam ,,youngberry ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 grind about #b quarts fully ripe berries1 or crush completely one layer at a time so that each berry is reduced to a pulp4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for just #e minutes to cool slightly to prevent floating fruit4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,new combination jams3 ,use above recipe1 preparing #d cups fruit from a #b-quart mixture of two or more of the berries listed above4 ,,sliced ,,strawberry ,,jam #d cups 7#b lbs47 prepared fruit #f cups 7#b lbs4 #aj oz47 sugar bottle ,certo ,to prepare fruit1 cut about #b quarts fully ripe berries in halves lengthwise2 large berries in quarters4 ,add #a cup sugar1 mix and let stand #ae minutes4 ,this cup of sugar is in addition to the #f cups specified above4 ,measure sugar and prepared fruit into large kettle1 packing fruit into cup2 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,jam ,,from ,,canned ,,fruit ,use unsweetened fruit4 ,follow recipe for fresh fruit jam1 substituting cup lemon juice for cup of the prepared fruit specified4 ,for fresh fruit jam recipes1 see ,index to ,jam ,recipes 7page #c74 ,,red ,,currant ,,jam ,,gooseberry ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush thoroughly or grind about #b pounds fully ripe fruit4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,spiced ,,currant ,,relish #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush thoroughly or grind about #b pounds fully ripe currants4 ,add #a teaspoon cloves and #a teaspoon cinnamon1 cup water and cup vinegar4 ,bring to a boil2 simmer1 covered1 #aj minutes4 ,measure sugar into large kettle4 ,add prepared fruit2 mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,peach ,,jam ,,pear ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 peel about #c pounds fully ripe fruit4 ,grind or chop very fine4 ,if desired1 about #c teaspoons spice may be added4 7,if peaches lack tartness1 add cup lemon juice in addition to #d cups prepared fruit47 ,measure sugar and prepared fruit1 tightly packed1 into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove kettle from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,fresh ,,pineapple ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 pare #b medium fully ripe pineapples4 ,chop very fine or grind1 using finest knife of food chopper4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,rhubarb ,,jam #c cups 7#a lbs47 prepared fruit #e cups 7#b lbs47 sugar bottle ,certo ,to prepare fruit1 slice fine or chop about #b pounds rhubarb4 ,do not peel4 ,red-stalked rhubarb gives the best color4 ,add #a cup sugar2 let stand #ae minutes4 ,this cup of sugar is in addition to the #e cups specified above4 ,if desired1 add #a teaspoon ginger4 ,red coloring may be added1 use coloring which fruit acids do not fade4 ,measure sugar into large kettle1 then prepared fruit1 solidly packed1 filling up each cup with water4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #h glasses 7#f fluid ounces each74 ,,red ,,raspberry ,,and ,,currant ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush about #a pounds fully ripe currants4 ,remove seeds and skins by sieving4 ,crush about #a quart fully ripe raspberries4 ,combine fruits4 ,measure sugar into large kettle4 ,add prepared fruit2 mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,then remove kettle from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,fresh ,,apricot ,,jam #c cups 7#a lbs47 prepared fruit cup lemon juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 pit about #b pounds fully ripe apricots1 cut into small pieces1 and crush thoroughly or grind4 ,do not peel4 ,squeeze juice of #b medium lemons4 ,measure sugar1 prepared fruit1 and lemon juice into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,dried ,,apricot ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 add #c cups water and juice of #a lemon to pound apricots4 ,cover1 let stand #d hours or overnight4 ,drain1 grind or chop fine1 and mix with juice4 ,measure sugar into large kettle1 add prepared fruit4 ,mix well1 bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,grape ,,jam #e cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 slip skins from about #c pounds fully ripe grapes4 ,simmer pulp1 covered1 #e minutes4 ,remove seeds by sieving4 ,chop or grind skins and add to pulp4 7,if wild grapes1 ,malagas1 or other tight-skinned grapes are used1 stem1 crush1 and simmer with cup water #cj minutes4 ,sieve and measure4 ,use #d cups prepared fruit and cup lemon juice47 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,fresh ,,fig ,,jam #d cups 7#b lbs47 prepared fruit cup lemon juice #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 remove stem ends from about #c pounds fully ripe black figs4 7,with white figs1 add #d cups boiling water and cup soda2 let stand #e minutes1 then pour off liquid1 wash thoroughly and drain47 ,crush thoroughly or grind4 ,squeeze juice of #d medium lemons4 ,measure sugar1 prepared fruit1 and lemon juice into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove kettle from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,dried ,,fig ,,jam #c cups 7#a lbs47 prepared fruit #e cups 7#b lbs47 sugar #a bottle ,certo ,to prepare fruit1 chop fine pound stemmed stewing figs4 ,add #b cups water and juice of #b medium lemons2 mix4 ,measure sugar into large kettle1 add prepared fruit1 filling up the last cup with water if necessary4 ,mix well1 bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,gooseberry ,,and ,,red ,,raspberry ,,jam #d cups 7#b lbs47 prepared fruit #f cups 7#b lbs47 sugar bottle ,certo ,to prepare fruit1 crush thoroughly or grind about #a pound fully ripe gooseberries and #a quart fully ripe raspberries4 ,combine fruits4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,dried ,,apricot ,,and ,,pineapple ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 add #b cups water to pound apricots4 ,cover and let stand #d hours or overnight4 ,drain fruit1 grind or chop fine1 and mix with juice4 ,crush well or grind #a medium1 fully ripe pineapple or use #a ,no4 #b can crushed pineapple4 ,measure sugar and prepared fruit into large kettle4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,then remove kettle from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,strawberry ,,and ,,pineapple ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush completely or grind about #a quart fully ripe berries4 ,each berry must be reduced to a pulp4 ,cut fine or grind #a medium fully ripe pineapple or use #a ,no4 #b can crushed pineapple4 ,combine fruits4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,blueberry ,,jam ,,huckleberry ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 crush about #a quarts fully ripe berries4 ,add juice of #a medium lemon and grated rind of lemon4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,grape ,,conserve #d cups 7#b lbs47 prepared fruit cup lemon juice #g cups 7#c lbs47 sugar #a cup nut meats1 finely chopped lb4 seeded raisins bottle ,certo ,to prepare fruit1 stem and crush well about #c pounds fully ripe grapes4 ,add cup water and simmer1 covered1 #cj minutes4 ,remove seeds and skins by sieving4 ,if desired1 prepare grapes as in ,grape ,jam 7page #bb74 ,squeeze juice from #b lemons and grate rind4 ,measure sugar into large kettle4 ,add nut meats1 raisins1 lemon juice1 rind1 and prepared fruit1 filling up the last cup with water if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,peach ,,marmalade #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 peel off the yellow rind of #a orange and #a lemon with a sharp knife1 leaving as much of the white part on the fruit as possible4 ,put yellow rinds through the food chopper twice4 ,add cup water and _/ teaspoon soda to ground rind and simmer1 covered1 for #aj minutes4 ,cut off the tight skin of the peeled fruit and slip the pulp out of each section4 ,add pulp and juice and the juice of an additional lemon to the rind1 and simmer1 covered1 #bj minutes longer4 ,peel about #a pounds fully ripe peaches4 ,pit and grind or chop very fine4 ,then combine fruits4 ,measure sugar into large kettle4 ,add prepared fruit1 filling up the last cup with water if necessary4 ,mix well1 bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin hot marmalade at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,plum ,,jam ,,prune ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 pit about #c pounds fully ripe fruit4 ,do not peel4 ,cut into small pieces and crush thoroughly4 ,add cup water and simmer1 covered1 #e minutes4 7,sour1 cling-stone plums give best color and flavor4 ,if sweet plums or free-stone prunes are used1 substitute cup lemon juice for cup of the prepared fruit specified47 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,cherry ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 pit about #b pounds fully ripe cherries4 ,crush thoroughly or grind4 7,if sweet cherries are used1 substitute cup lemon juice for cup of the prepared fruit specified4 ,for stronger cherry flavor1 add teaspoon almond extract before pouring47 ,measure sugar into large kettle4 ,add prepared fruit1 packing each cup solidly and filling up the last cup with water1 if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,then stir and skim by turns for just #e minutes to cool slightly1 to prevent floating fruit4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,sweet ,,cherry ,,conserve ,use recipe for ,cherry ,jam 7above71 adding juice and grated rind of #b medium lemons1 pound chopped1 seeded raisins1 and #a cup finely chopped nut meats when sugar is added to prepared fruit4 ,makes about #ac glasses 7#f fluid ounces each74 ,,citrus ,,fruit ,,marmalade #c cups 7#b lbs47 prepared fruit #e cups 7#b lbs47 sugar bottle ,certo ,to prepare fruit1 remove skins in quarters4 ,lay quarters flat1 shave off and discard about of white part4 ,with a very sharp knife1 cut remaining rind into fine shreds4 ,add #a cups water and teaspoon soda4 ,bring to a boil and simmer1 covered1 for just #aj minutes1 stirring occasionally4 ,cut off tight skin of peeled fruit and slip pulp out of each section4 ,do not drain cooked rind1 add pulp and juice and #a cup sugar4 ,this #a cup sugar is in addition to the #e cups specified above4 7,if oranges are very sweet1 add juice of #a extra medium lemon47 ,simmer1 covered1 #bj minutes longer4 ,measure sugar and prepared fruit1 solidly packed1 into large kettle1 flooding each cup with juice1 or if necessary1 with water4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #h glasses 7#f fluid ounces each74 ,for ,orange ,marmalade1 use #c medium oranges and #b medium lemons4 ,for ,grapefruit ,marmalade1 use #b medium grapefruit4 ,for ,orange and ,grapefruit ,marmalade1 use #b medium oranges and #a small grapefruit4 ,for ,orange1 ,grapefruit1 and ,lemon ,marmalade1 use #a of each fruit of medium size4 ,,quince ,,jam #e cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 peel and core about #c pounds fully ripe quinces4 ,grind1 using finest knife of food chopper4 ,add #a cups water and juice of #a lemon4 ,bring to a boil1 cover1 and simmer #ae minutes4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,cranberry ,,jam ,,spiced ,,cranberry ,,jam ,,cranberry ,,conserve #g cups 7#c lbs47 prepared fruit #e cups 7#b lbs4 #f oz47 sugar bottle ,certo ,to prepare fruit1 add #d cups water to about #b pounds fully ripe cranberries4 7,for ,spiced ,cranberry ,jam1 add teaspoon ground cloves and #a teaspoon cinnamon2 for ,cranberry ,conserve1 add #a cup seeded raisins1 chopped47 ,bring to a boil1 cover1 and simmer #aj minutes4 ,sieve pulp1 if desired4 ,measure sugar into large kettle4 ,add prepared fruit1 mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ab glasses 7#f fluid ounces each74 ,,cranberry ,,marmalade #f cups 7#c lbs47 prepared fruit #h cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 quarter #b oranges and #a lemon1 seed1 slice thin4 ,add #c cups water and teaspoon soda2 bring to a boil1 cover1 and simmer #ae minutes4 ,add about #a pound fully ripe cranberries and simmer1 covered1 #aj minutes longer4 ,measure sugar into large kettle4 ,add prepared fruit1 filling up the last cup with water if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #ac glasses 7#f fluid ounces each74 ,,ginger ,,marmalade #c cups 7#a lbs47 prepared fruit #b cups 7#a lb47 crystallized ginger1 chopped #d cups 7#b lbs47 sugar bottle ,certo ,use #c medium oranges and #a medium lemon4 ,add ginger with sugar4 ,follow recipe for ,citrus ,fruit ,marmalade 7page #bg74 ,makes about #aj glasses 7#f fluid ounces each74 ,,black ,,raspberry ,,jam #c cups 7#a lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush thoroughly or grind about #b quarts fully ripe black raspberries4 ,sieve part of pulp to remove some of seeds4 ,add juice of #b medium lemons4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin hot jam at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,red ,,raspberry ,,jam ,,loganberry ,,jam #d cups 7#b lbs47 prepared fruit #f cups 7#b lbs47 sugar bottle ,certo ,to prepare fruit1 crush or grind about #b quarts fully ripe berries4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,tomato ,,relish #c cups 7#a lbs47 prepared tomatoes #f cups 7#b lbs47 sugar #a bottle ,certo ,to prepare tomatoes1 scald1 peel1 and crush about #b pounds ripe tomatoes1 or use canned tomatoes4 ,boil #d cups crushed tomatoes #bj minutes1 uncovered1 stirring occasionally4 ,add cup lemon juice and grated rind of #a lemon4 7,for use with meats1 add ,worcestershire sauce to taste or teaspoon each ground cloves1 allspice1 and cinnamon47 ,measure sugar into large kettle4 ,add prepared tomatoes1 mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove kettle from fire and stir in ,certo4 ,stir and skim for #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #i glasses 7#f fluid ounces each74 ,,canned ,,pineapple ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar #a bottle ,certo ,to prepare fruit1 use canned crushed pineapple4 ,add juice of #b medium lemons4 ,measure sugar and prepared fruit into large kettle1 mix well1 and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,stir and skim by turns for just #e minutes to cool slightly1 to prevent floating fruit4 ,pour quickly4 ,paraffin at once4 ,makes about #aa glasses 7#f fluid ounces each74 ,,strawberry ,,and ,,rhubarb ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 grind about #a quart fully ripe strawberries1 or crush completely one layer at a time so that each berry is reduced to a pulp4 ,slice fine or chop 7do not peel7 about #a pound rhubarb4 ,red-stalked rhubarb gives best color4 ,combine fruits4 ,measure sugar and prepared fruit into large kettle1 filling up last cup with water if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,then stir and skim by turns for just #e minutes to cool slightly1 to prevent floating fruit4 ,pour quickly4 ,paraffin hot jam at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,blueberry ,,and ,,red ,,raspberry ,,jam #d cups 7#b lbs47 prepared fruit #g cups 7#c lbs47 sugar bottle ,certo ,to prepare fruit1 crush or grind about #a quart each fully ripe blueberries and raspberries4 ,combine fruits4 ,measure sugar and prepared fruit into large kettle1 filling up last cup with water if necessary4 ,mix well and bring to a full rolling boil over hottest fire4 ,stir constantly before and while boiling4 ,boil hard #a minute4 ,remove from fire and stir in ,certo4 ,then stir and skim by turns for just #e minutes4 ,pour quickly4 ,paraffin at once4 ,makes about #aj glasses 7#f fluid ounces each74 ,,perfect ,,jams ,,and ,,jellies ,have you ever stopped to think why certain jellies and jams walk off with the blue ribbons in jelly-contests and win cheers from all the family 444 just what does stand for perfection in a jelly or a jam8 ,the ,bureau of ,home ,economics 8,score ,card for ,jelly0 rates jellies for flavor1 texture1 and color1 and gives #gh of a score of #ajj for perfect flavor and texture4 ,flavor is defined as 8free from excessive sweetness1 acid1 or overcooked flavor02 perfect texture is 8jelly that holds its shape when turned onto a plate1 but quivers when the plate is moved40 ,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 making4 ,they take you a long way toward perfect flavor4 ,and ,certo jelly recipes are designed to give best texture at the time the jelly is most apt to be used4 ,they take account of the fact that many jellies grow progressively firmer for a week to a month after they are made4 ,about the ideal texture for jams there is far less agreement than for jellies4 ,some prefer jams that hold their shapes1 others like softer jams4 ,either texture may be had with ,certo jams4 ,if a jam seems stiffer than desired1 break it up with a fork before turning out of the glass4 ,the ,short-,boil ,method3 ,scores of state fair champions in jam and jelly making and millions of other jelly makers1 too1 use ,certo and the short-boil method of jelly making4 ,they know they can depend on ,certo for sure results1 time and money saving1 and better1 richer-flavored jams and jellies4 ,you may find that ,certo recipes call for more sugar than you usually use4 ,remember that with ,certo no fruit juice boils away in steam and you usually get half again more glasses4 ,thus the extra sugar takes care of the extra juice4 ,,how ,,to ,,make ,,jams ,,and ,,jellies ,,with ,,certo using #be to #ej less sugar ,in any ,certo recipe1 #b cups 7#a lbs47 of light corn syrup may be substituted for #b cups 7#ad oz47 of sugar required4 ,results will not be satisfactory if more than #b cups of corn syrup are used4 ,,mrs4 ,a ,,shows ,,mrs4 ,b ,,that ,,certo ,,pays ,,for ,,itself ,mrs4 ,a and ,mrs4 ,b both wanted to make some raspberry jam4 ,each had #b quarts of berries to begin with and after cleaning and crushing them each got the same amount of prepared fruit--#d cups4 ,both ,mrs4 ,a and ,mrs4 ,b #i o'clock started at #i o'clock4 ,mrs4 ,a added #f cups of sugar to her fruit4 ,then ,mrs4 ,a simply brought her fruit and sugar to a tumbling boil1 boiled for #a minute1 removed it from the stove and added bottle of ,certo4 ,the jam was done and it had all of the flavor of fresh1 ripe fruit4 uncaptioned ,mrs4 ,a was finished at #i3ab4 #i3ab ,mrs4 ,b added #d cups of sugar4 ,then ,mrs4 ,b1 following the old-fashioned 8cup for cup0 recipe1 had to boil her fruit and sugar about #cj minutes before the jam thickened4 ,this long boiling evaporated more than a third of the prepared fruit and carried off most of the natural fresh fruit flavor in steam4 uncaptioned ,mrs4 ,b was finished at #i3de4 #i3de ,mrs4 ,a got #aj glasses of jam from her #b quarts of berries4 uncaptioned ,mrs4 ,b took #c times as long and got only #f glasses of jam4 uncaptioned ,mrs4 ,a had shown ,mrs4 ,b exactly what she meant when she said1 8,certo really pays for itself60 ,form ,p-#bihf ,printed in ,u4,s4,a4 ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4 --,sidenotes are represented as headings or footnotes1 as seemed appropriate4