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diff --git a/old/65506-0.txt b/old/65506-0.txt deleted file mode 100644 index d2969c1..0000000 --- a/old/65506-0.txt +++ /dev/null @@ -1,1885 +0,0 @@ -The Project Gutenberg eBook of A Short Cut to Better Jams and Jellies, by -Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: A Short Cut to Better Jams and Jellies - -Author: Anonymous - -Release Date: June 4, 2021 [eBook #65506] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND -JELLIES *** - - - - - _A SHORT CUT to_ - Better Jams and Jellies - - - Perfect Jams and Jellies PAGE 31 - The Short-Boil Method 31 - Steps to Follow 4-5 - Jelly Recipes 6-16 - Jam Recipes 19-30 - Do’s and Don’ts 17-18 - - - Certo Division of General Foods Corporation - Fairport, N.Y., U. S. A. - Copyrighted 1943, U. S. A., General Foods Corp. - - - - - INDEX TO JELLY RECIPES - - - PAGE - Apple Jelly 11 - Apricot Jelly 15 - Beach Plum Jelly 12 - Blackberry Jelly 8 - Blueberry and Sour Cherry Jelly 15 - Boysenberry Jelly 8 - Canned Fruit Jelly 8 - Cherry, Sour, Jelly 8 - Cherry, Sour, and Blueberry Jelly 15 - Cherry, Sour, and Gooseberry Jelly 16 - Cherry, Wild, Jelly 14 - Chokecherry Jelly 14 - Crabapple Jelly 11 - Cranberry and Quince Jelly 13 - Currant, Red, Jelly 7 - Currant and Raspberry Jelly 9 - Currant and Strawberry Jelly 14 - Dewberry Jelly 8 - Elderberry Jelly 9 - Gooseberry Jelly 12 - Gooseberry and Sour Cherry Jelly 16 - Grape Jelly 7, 10 - Grape Jelly, Bottled Juice 10 - Grapefruit Jelly 11 - Guava Jelly 13 - Lime Jelly 16 - Loganberry Jelly 8 - Mint Jelly 12 - Peach Jelly 11 - Pineapple Jelly 15 - Plum Jelly 10 - Pomegranate Jelly 16 - Prune Jelly 10 - Quince Jelly 13 - Quince and Cranberry Jelly 13 - Raspberry, Black, Jelly 9 - Raspberry, Red, Jelly 8 - Raspberry and Currant Jelly 9 - Rhubarb Jelly 9 - Rhubarb and Strawberry Jelly 14 - Strawberry Jelly 6, 8 - Strawberry and Currant Jelly 14 - Youngberry Jelly 8 - - -To obtain additional local-fruit recipes write General Foods, 250 Park -Ave., New York, N. Y. - - - - - INDEX TO JAMS ... RELISHES MARMALADES ... CONSERVES - - - PAGE - Apricot Jam 22 - Apricot, Dried, and Pineapple Jam 24 - Blackberry Jam 19 - Blueberry Jam 24 - Blueberry and Raspberry Jam 30 - Boysenberry Jam 19 - Canned Fruit Jam 19 - Cherry Conserve 26 - Cherry Jam 26 - Cranberry Conserve 28 - Cranberry Jam 28 - Cranberry Marmalade 28 - Currant, Red, Jam 20 - Currant and Raspberry Jam 21 - Currant Relish 20 - Dewberry Jam 19 - Fig Jam 23 - Ginger Marmalade 28 - Gooseberry Jam 20 - Gooseberry and Raspberry Jam 23 - Grape Butter 7 - Grape Conserve 25 - Grape Jam 22 - Grapefruit Marmalade 27 - Huckleberry Jam 24 - Loganberry Jam 29 - Orange Marmalade 27 - Orange and Grapefruit Marmalade 27 - Peach Jam 20 - Peach Marmalade 25 - Pear Jam 20 - Pineapple, Canned, Jam 30 - Pineapple, Fresh, Jam 21 - Pineapple and Apricot, Dried, Jam 24 - Pineapple and Strawberry Jam 24 - Plum Jam 26 - Prune Jam 26 - Quince Jam 27 - Raspberry Jam 29 - Raspberry and Blueberry Jam 30 - Raspberry and Currant Jam 21 - Raspberry and Gooseberry Jam 23 - Rhubarb Jam 21 - Rhubarb and Strawberry Jam 30 - Strawberry Jam 6, 19 - Strawberry and Pineapple Jam 24 - Tomato Relish 29 - Youngberry Jam 19 - - - - - THE STEPS TO FOLLOW - - - [Illustration: untitled] - - [Illustration: untitled] - -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. - - [Illustration: untitled] - - [Illustration: untitled] - -2. Prepare Glasses: Wash, scald, and drain the glasses and tin covers -needed, and melt paraffin in a small pot over hot water while making -jelly or jam. Use new paraffin; old paraffin often causes spoilage. If -tin covers are not available, cut out circles of paper to paste over -tops of glasses. - - [Illustration: untitled] - - [Illustration: untitled] - -3. Measure Sugar and Fruit: Use the same standard measuring cup, holding -½ pint, level full, for both sugar and fruit. If sugar is weighed, weigh -fruit also. To measure fruit for jam, pack solidly into cup until juice -and fruit come to top. If there is a slight shortage, fill last cup, or -fraction of cup, with water. If not quite enough juice for jelly, mix -water with pulp in jelly bag and squeeze again. - - [Illustration: untitled] - - [Illustration: untitled] - -4. Cook Rapidly: For quickest jelly making, use an aluminum kettle or -saucepan—6 to 8 quart size. The kettle or saucepan should be less than -one-half full of sugar and fruit to permit a _full rolling boil_, a boil -which cannot be stirred down. Use hottest flame. If fire is slow, keep -kettle covered after sugar is dissolved until mixture comes to a boil. -Stir while coming to a boil, and while boiling. - - [Illustration: untitled] - - [Illustration: untitled] - -5. Add Certo: For _jelly, add Certo as soon as fruit juice and sugar -mixture comes to a boil_; then bring to a full rolling boil and boil -hard for exactly ½ minute, stirring constantly. For _jam_, cook fruit -and sugar mixture at full rolling boil for exactly 1 minute, stirring -constantly; then _remove from fire and stir in Certo_. Time boil by the -clock. - - [Illustration: untitled] - - [Illustration: untitled] - -6. Skim, Pour, Paraffin: Skim jelly and pour directly from saucepan into -clean, freshly scalded glasses. Skim and stir jam for 5 minutes by -turns. This cooling helps prevent floating fruit. Ladle into glasses. -Leave ½-inch space at top of each glass. Cover at once with ⅛ inch of -hot paraffin. When cool, cover glasses with scalded tin covers or -tightly pasted paper covers. Be sure to store in cool, dry place. - - New Certo Users: Read carefully pages 4, 5, 17, 18, 31. - - - - - 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 fruit. Here is the very latest short-cut in -jelly making applied to the two most popular fruits—strawberries and -grapes. - - -STRAWBERRY JELLY AND JAM - - - SPARKLING STRAWBERRY JELLY - _(also see page 8)_ - - 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 -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 -glasses (6 fluid ounces each). - - - WHOLE STRAWBERRY JAM - _(also see page 19)_ - - 4 cups (2 lbs.) strawberries - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, use strawberries remaining from Sparkling Jelly above. -Measure sugar and strawberries into large kettle, filling up last cup -with the excess juice, 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. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - -CONCORD GRAPE JELLY AND BUTTER - - - CONCORD GRAPE JELLY - _(also see page 10)_ - - 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 rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - - CONCORD GRAPE BUTTER - (_also see page 22)_ - - 5 cups (2½ lbs.) prepared pulp - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare pulp, rub grapes, remaining from Concord Grape Jelly above, -through sieve. Measure sugar and prepared pulp into large kettle. If -necessary, fill up last cup with the excess juice or water. 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 each). - - -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 glasses (6 fluid ounces each). - - -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. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -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 boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces -each). - - -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). - - -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. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove the saucepan -from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses -(6 fluid ounces each). - - -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. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -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 glasses (6 fluid ounces each). - - -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 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 fluid ounces -each). - - -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). - - -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 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 -glasses (6 fluid ounces each). - - -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 fluid ounces each). - - -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 quickly. Paraffin at once. Makes about 9 glasses (6 fluid -ounces each). - - -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 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 12 glasses (6 fluid ounces each). - - -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 hard ½ minute. -Remove from fire and skim. Strain hot jelly into glasses. Paraffin at -once. Makes about 5 glasses (6 fluid ounces each). - -Or omit mint leaves and add ½ to 1½ teaspoons spearmint extract after -jelly is removed from fire. - - -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 glasses (6 fluid ounces each). - - -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. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -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 rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each). - - -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_ and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -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 minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - -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. 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). - - -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, pour quickly. Paraffin at once. Makes about 12 glasses (6 -fluid ounces each). - - -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. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each). - - -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 hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each). - - -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 from fire, skim, pour quickly. Paraffin at once. Makes -about 10 glasses (6 fluid ounces each). - - -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). - - -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 hard ½ minute. Remove from fire, skim, pour quickly. -Paraffin hot jelly at once. Makes about 11 glasses (6 fluid ounces -each). - - -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, stirring constantly. -Then bring to a _full rolling boil_ and boil hard for ½ minute. Remove -from fire, skim, pour quickly. Paraffin at once. Makes about 6 glasses -(6 fluid ounces each). - - -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 fluid ounces each). - - - - - 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 standard ½-pint -measuring cup, level full; or weigh both. A standard measuring cup holds -½ pint sugar (7 oz. by weight) or ½ pint fruit or juice (8 oz. by -weight). - -DO—use a large enough kettle so that your mixture has room enough to -boil _hard_. A kettle of 6- to 8-quart capacity is recommended. If the -6-quart size is used for jam, add ¼ teaspoon butter with sugar to reduce -foaming. - -DON’T—confuse a gentle simmering boil with the _full rolling boil_ -specified in Certo recipes. A full rolling boil is a high, tumbling boil -that cannot be stirred down. - -DO—time the full rolling boil by the clock. - -DO—stir and skim jams by turns for just 5 minutes before pouring. This -slight cooling helps prevent floating fruit. - -DON’T—expose jellies and jams to dust or dampness after they are made. -Spoilage is caused by the growth of yeast and mold plants, which are -usually carried by dust. Use clean glasses, new paraffin, and clean -covers. Paraffin hot jelly and jam at once. Fill glasses only to within -½ inch of top. Store in a cool, dry place. - -DON’T—judge the texture of your jellies or jams too hastily. Certo -recipes are designed to give an ideal set at the time they are most apt -to be used. Many grow progressively firmer for a week to a month after -they are made. - - - - - NEWS ABOUT PECTIN - - -Do you know that pectin, which helps you make delicious jams and -jellies, plays a role in medicine, too? - -DOCTORS have long used apple pectin in the treatment of -diarrhea—especially with young children. 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 burns. -Pectin made by the makers of Certo is being used in several of these -scientific studies. - -BECAUSE this is a subject of active scientific interest, it seems to us -news in which you might be interested. These facts are given solely as a -matter of information. The makers of Certo wish neither to prescribe nor -recommend. - - -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. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid -ounces each). - -• New combination jams: Use above recipe, preparing 4 cups fruit from a -2-quart mixture of two or more of the berries listed above. - - -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 from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces -each). - - -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). - - -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). - - -SPICED CURRANT RELISH - - 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 -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 (6 fluid ounces each). - - -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 fire and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -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). - - -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 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 8 glasses (6 fluid ounces each). - - -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. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -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. Pour quickly. -Paraffin at once. Makes about 9 glasses (6 fluid ounces each). - - -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. Makes about 11 glasses (6 fluid ounces each). - - -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 _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 each). - - -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 before and -while boiling. Boil hard 1 minute. Remove kettle 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). - - -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. Makes about 9 glasses (6 fluid ounces each). - - -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 (6 fluid ounces each). - - -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 kettle 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). - - -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. Stir and skim for 5 minutes. Pour quickly. -Paraffin at once. Makes about 10 glasses (6 fluid ounces each). - - -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 -each). - - -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 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 -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 each). - - -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 the rind, and simmer, covered, 20 minutes longer. Peel about 1½ -pounds fully ripe peaches. Pit and grind or chop very fine. Then combine -fruits. - -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 hot marmalade at once. Makes about 11 glasses (6 -fluid ounces each). - - -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_ 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). - - -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 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 to cool slightly, to -prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -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). - - -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 cup sugar is in addition to the 5 cups specified above. -(If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer, -covered, 20 minutes longer. - -Measure sugar and prepared fruit, solidly packed, into large kettle, -flooding each cup with juice, or if necessary, with water. 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 8 glasses (6 fluid ounces each). - -• For Orange Marmalade, use 3 medium oranges and 2 medium lemons. - -• For Grapefruit Marmalade, use 2 medium grapefruit. - -• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small -grapefruit. - -• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of -medium size. - - -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 minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -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 -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 each). - - -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 -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 13 -glasses (6 fluid ounces each). - - -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). - - -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 hot jam at once. Makes about 10 glasses (6 fluid ounces each). - - -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). - - -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 rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove kettle from fire and stir in Certo. -Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about -9 glasses (6 fluid ounces each). - - -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 (6 fluid ounces each). - - -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 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 -to cool slightly, to prevent floating fruit. Pour quickly. Paraffin hot -jam at once. Makes about 10 glasses (6 fluid ounces each). - - -BLUEBERRY AND RED RASPBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -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). - - - - - 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 ... just what does stand for perfection in a jelly or a jam? - -The Bureau of Home Economics “Score Card for Jelly” rates jellies for -flavor, texture, and color, and gives 78% of a score of 100 for perfect -flavor and texture. Flavor is defined as “free from excessive sweetness, -acid, or overcooked flavor”; perfect texture is “jelly that holds its -shape when turned onto a plate, but quivers when the plate is moved.” - - - 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 that hold their shapes, others like softer -jams. Either texture may be had with Certo jams. If a jam seems stiffer -than desired, break it up with a fork before turning out of the glass. - -_The Short-Boil Method_: Scores of state fair champions in jam and jelly -making and millions of other jelly makers, too, use Certo and the -short-boil method of jelly making. They know they can depend on Certo -for sure results, time and money saving, and better, richer-flavored -jams and jellies. - -You may find that Certo recipes call for more sugar than you usually -use. Remember that with Certo no fruit juice boils away in steam and you -usually get half again more glasses. Thus the extra sugar takes care of -the extra juice. - - - 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. - - - - - 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. - - {uncaptioned} - -Mrs. A was finished at 9:12. - - {9:12} - -Mrs. B added 4 cups of sugar. Then Mrs. B, following the old-fashioned -“cup for cup” recipe, had to boil her fruit and sugar about 30 minutes -before the jam thickened. This long boiling evaporated more than a third -of the prepared fruit and carried off most of the natural fresh fruit -flavor in steam. - - {uncaptioned} - -Mrs. B was finished at 9:45. - - {9:45} - -Mrs. A got 10 glasses of jam from her 2 quarts of berries. - - {uncaptioned} - -Mrs. B took 3 times as long and got only 6 glasses of jam. - - {uncaptioned} - -Mrs. A had shown Mrs. B exactly what she meant when she said, “Certo -really pays for itself!” - - - Form P-2986 Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - -—Sidenotes are represented as headings or footnotes, as seemed - appropriate. - - - -*** END OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND -JELLIES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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