CERTO: A SHORT CUT TO BETTER JAMS AND JELLIES TEXT

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