CERTO: A SHORT CUT TO BETTER JAMS AND JELLIES TEXT

_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