Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

RHUBARB JELLY

3½ cups (1¾ lbs.) juice

7½ cups (3¼ lbs.) sugar

1 bottle Certo

To prepare juice, cut about 3 pounds of fully ripe red-stalked rhubarb into 1-inch pieces and put through food chopper. 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).