Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

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).