5 cups (2½ lbs.) prepared pulp
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare pulp, rub grapes, remaining from Concord Grape Jelly above, through sieve. Measure sugar and prepared pulp into large kettle. If necessary, fill up last cup with the excess juice or 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 12 glasses (6 fluid ounces each).
RED CURRANT JELLY
5 cups (2½ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, crush about 4 pounds fully ripe fruit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or 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 at once. Makes about 11 glasses (6 fluid ounces each).