½ bottle Certo
To prepare fruit, slice fine or chop about 2 pounds rhubarb. Do not peel. Red-stalked rhubarb gives the best color. Add 1 cup sugar; let stand 15 minutes. This cup of sugar is in addition to the 5 cups specified above. If desired, add 1 teaspoon ginger. Red coloring may be added, use coloring which fruit acids do not fade. Measure sugar into large kettle, then prepared fruit, solidly packed, filling up each cup with water. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 8 glasses (6 fluid ounces each).
RED RASPBERRY AND CURRANT JAM
4½ cups (2¼ lbs.) prepared fruit
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare fruit, crush about 1½ pounds fully ripe currants. Remove seeds and skins by sieving. Crush about 1 quart fully ripe raspberries. Combine fruits. Measure sugar into large kettle. Add prepared fruit; mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Then remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
FRESH APRICOT JAM
3 cups (1½ lbs.) prepared fruit
¼ cup lemon juice