Certo: A Short Cut to Better Jams and Jellies

Certo Division of General Foods Corporation Fairport, N.Y., U. S. A. Copyrighted 1943, U. S. A., General Foods Corp.
To obtain additional local-fruit recipes write General Foods, 250 Park Ave., New York, N. Y.
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.
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.
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.
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.
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.