CERTO: A SHORT CUT TO BETTER JAMS AND JELLIES TEXT

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.