Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

RHUBARB AND STRAWBERRY JELLY

4 cups (2 lbs.) juice

8 cups (3½ lbs.) sugar

1 bottle Certo

To prepare juice, cut about 1 pound fully ripe rhubarb in 1-inch pieces and put through food chopper. Crush thoroughly or grind about 2 quarts fully ripe strawberries. Combine fruits; place in jelly 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 12 glasses (6 fluid ounces each).