1 bottle Certo
To prepare juice, pare 2 medium, fully ripe pineapples. Chop very fine or grind. 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 9 glasses (6 fluid ounces each).
SOUR CHERRY AND GOOSEBERRY JELLY
4 cups (2 lbs.) juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, stem (do not pit) and crush about 2 pounds fully ripe cherries. Crush about 1½ pounds fully ripe gooseberries. Combine fruits. Add ¼ cup water, bring to a boil, cover, and simmer 10 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 hot jelly at once. Makes about 11 glasses (6 fluid ounces each).
LIME JELLY
¾ cup (⅜ lb.) juice
1¾ cups water