Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

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).

CURRANT AND STRAWBERRY JELLY

4½ cups (2¼ lbs.) juice

7½ cups (3¼ lbs.) sugar

½ bottle Certo

To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water and bring to a boil. Crush thoroughly or grind about 1½ quarts fully ripe strawberries. Combine fruits; 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).

APRICOT JELLY

3½ cups (1¾ lbs.) apricot juice

½ cup lemon juice

7 cups (3 lbs.) sugar