BEACH PLUM JELLY
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly (do not pit or peel) about 4 pounds fully ripe fruit. Add 3½ cups water, bring to a boil, and simmer, covered, 30 minutes. Place 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).
QUINCE JELLY
4½ cups (2¼ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, remove blossom and stem ends from about 3 pounds fully ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15 minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks tartness, add 2 tablespoons lemon juice to quince juice before measuring.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each).