4 cups (2 lbs.) prepared fruit
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare fruit, add 2 cups water to ¼ pound apricots. Cover and let stand 4 hours or overnight. Drain fruit, grind or chop fine, and mix with juice. Crush well or grind 1 medium, fully ripe pineapple or use 1 No. 2 can crushed pineapple. Measure sugar and prepared fruit into large kettle. 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).
STRAWBERRY AND PINEAPPLE JAM
4 cups (2 lbs.) prepared fruit
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare fruit, crush completely or grind about 1 quart fully ripe berries. Each berry must be reduced to a pulp. Cut fine or grind 1 medium fully ripe pineapple or use 1 No. 2 can crushed pineapple. Combine fruits. Measure sugar and prepared fruit into large kettle, 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 10 glasses (6 fluid ounces each).