Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

1 bottle Certo

To prepare juice, remove pits from about 3½ pounds peaches. Do not peel. Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 5 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 9 glasses (6 fluid ounces each).

APPLE JELLY (From Fresh, Tart Apples)
CRABAPPLE JELLY

5 cups (2½ lbs.) juice

7½ cups (3¼ lbs.) sugar

½ bottle Certo

To prepare juice, remove blossom and stem ends from about 3½ pounds fully ripe fruit, and cut apples in small pieces. Do not peel or core. Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and simmer, covered, 5 minutes longer. (With soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring.) 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 12 glasses (6 fluid ounces each).

MINT JELLY

½ cup apple vinegar

1¼ cups water