To prepare fruit, crush or grind about 1 quart each fully ripe blueberries and raspberries. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. 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. Then stir and skim by turns for just 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
PERFECT JAMS AND JELLIES
Have you ever stopped to think why certain jellies and jams walk off with the blue ribbons in jelly-contests and win cheers from all the family ... just what does stand for perfection in a jelly or a jam?
The Bureau of Home Economics “Score Card for Jelly” rates jellies for flavor, texture, and color, and gives 78% of a score of 100 for perfect flavor and texture. Flavor is defined as “free from excessive sweetness, acid, or overcooked flavor”; perfect texture is “jelly that holds its shape when turned onto a plate, but quivers when the plate is moved.”
Why Certo Recipes Win
Certo jelly recipes are developed with fully ripe fruit instead of the under-ripe fruit commonly used in old-fashioned jelly making. They take you a long way toward perfect flavor. And Certo jelly recipes are designed to give best texture at the time the jelly is most apt to be used. They take account of the fact that many jellies grow progressively firmer for a week to a month after they are made.
About the ideal texture for jams there is far less agreement than for jellies. Some prefer jams that hold their shapes, others like softer jams. Either texture may be had with Certo jams. If a jam seems stiffer than desired, break it up with a fork before turning out of the glass.
The Short-Boil Method: Scores of state fair champions in jam and jelly making and millions of other jelly makers, too, use Certo and the short-boil method of jelly making. They know they can depend on Certo for sure results, time and money saving, and better, richer-flavored jams and jellies.
You may find that Certo recipes call for more sugar than you usually use. Remember that with Certo no fruit juice boils away in steam and you usually get half again more glasses. Thus the extra sugar takes care of the extra juice.