Certo: A Short Cut to Better Jams and Jellies

by General Foods Corporation

TO MAKE JELLY and JAM TOGETHER

The recipes on this page and the next show how to make both jelly and jam from the same batch of fruit. Here is the very latest short-cut in jelly making applied to the two most popular fruits—strawberries and grapes.

STRAWBERRY JELLY AND JAM

SPARKLING STRAWBERRY JELLY
(also see [page 8])

4 cups (2 lbs.) berry juice

7½ cups (3¼ lbs.) sugar

1 bottle Certo

To prepare juice, place 5 quarts uncrushed strawberries in kettle. Add ½ cup sugar and mix. This sugar is in addition to 7½ cups specified above. Cover kettle and heat gently until juice starts to flow, then bring just to the simmering point. Place in colander or sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Use remaining fruit for Whole Strawberry Jam below.) 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).

WHOLE STRAWBERRY JAM
(also see [page 19])

4 cups (2 lbs.) strawberries