4 cups (1¾ lbs.) sugar
Green coloring
½ bottle Certo
To prepare juice, grate rind from 5 limes and squeeze juice from 8 to 10. Add juice to grated rinds and let stand 10 minutes. Press juice through small cloth. Measure sugar, juice, and water into large saucepan and mix. Bring to a boil over hottest fire. While mixture is coming to a boil, add coloring to give desired shade. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirring constantly. Then bring to a full rolling boil and boil hard for ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 6 glasses (6 fluid ounces each).
POMEGRANATE JELLY
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, separate and crush the edible portion of 10 to 12 fully ripe pomegranates. Do not remove seeds. 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 hot jelly at once. Makes about 11 glasses (6 fluid ounces each).