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).