Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

RED RASPBERRY AND CURRANT JELLY

4½ cups (2¼ lbs.) juice

7 cups (3 lbs.) sugar

½ bottle Certo

To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water, bring to a boil. Crush thoroughly 1½ quarts fully ripe raspberries. Place fruits in jelly cloth or bag 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).