A Short Cut to Better Jams and Jellies, by General Foods Corporation

To obtain additional local-fruit recipes write General Foods, 250 Park Ave., New York, N. Y.

INDEX TO JAMS ... RELISHES MARMALADES ... CONSERVES

THE STEPS TO FOLLOW

1. Prepare Fruit: Select fully ripe fruit. Wash, then prepare exactly as recipe directs. If fruit lacks tartness add ¼ cup lemon juice when adding sugar. For separating juice for jelly, use 1-yard square of Canton flannel, spread over colander. Place prepared fruit in cloth, bring corners together and twist while pressing down on bag. To make jellies from dripped juice, use twice amount of fruit called for in recipe.

2. Prepare Glasses: Wash, scald, and drain the glasses and tin covers needed, and melt paraffin in a small pot over hot water while making jelly or jam. Use new paraffin; old paraffin often causes spoilage. If tin covers are not available, cut out circles of paper to paste over tops of glasses.

3. Measure Sugar and Fruit: Use the same standard measuring cup, holding ½ pint, level full, for both sugar and fruit. If sugar is weighed, weigh fruit also. To measure fruit for jam, pack solidly into cup until juice and fruit come to top. If there is a slight shortage, fill last cup, or fraction of cup, with water. If not quite enough juice for jelly, mix water with pulp in jelly bag and squeeze again.

4. Cook Rapidly: For quickest jelly making, use an aluminum kettle or saucepan—6 to 8 quart size. The kettle or saucepan should be less than one-half full of sugar and fruit to permit a full rolling boil, a boil which cannot be stirred down. Use hottest flame. If fire is slow, keep kettle covered after sugar is dissolved until mixture comes to a boil. Stir while coming to a boil, and while boiling.

5. Add Certo: For jelly, add Certo as soon as fruit juice and sugar mixture comes to a boil; then bring to a full rolling boil and boil hard for exactly ½ minute, stirring constantly. For jam, cook fruit and sugar mixture at full rolling boil for exactly 1 minute, stirring constantly; then remove from fire and stir in Certo. Time boil by the clock.

6. Skim, Pour, Paraffin: Skim jelly and pour directly from saucepan into clean, freshly scalded glasses. Skim and stir jam for 5 minutes by turns. This cooling helps prevent floating fruit. Ladle into glasses. Leave ½-inch space at top of each glass. Cover at once with ⅛ inch of hot paraffin. When cool, cover glasses with scalded tin covers or tightly pasted paper covers. Be sure to store in cool, dry place.

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)

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)

To prepare fruit, use strawberries remaining from Sparkling Jelly above. Measure sugar and strawberries into large kettle, filling up last cup with the excess juice, 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. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

CONCORD GRAPE JELLY AND BUTTER

CONCORD GRAPE JELLY
(also see page 10)

To prepare juice, stem about 5½ pounds fully ripe grapes and crush thoroughly. Add ½ cup water, cover, and simmer 5 minutes. Place in large sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Remove cheesecloth and use fruit remaining in sieve for Concord Grape Butter below.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire; 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 10 glasses (6 fluid ounces each).

CONCORD GRAPE BUTTER
(also see page 22)

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

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).

BLACKBERRY JELLY
BOYSENBERRY JELLY
DEWBERRY JELLY
LOGANBERRY JELLY
RED RASPBERRY JELLY
STRAWBERRY JELLY
YOUNGBERRY JELLY

To prepare juice, crush thoroughly or grind about 3 quarts fully ripe berries. Place in jelly cloth or bag and squeeze out juice. (If berries lack tartness substitute ¼ cup lemon juice for ¼ cup prepared 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).

SOUR CHERRY JELLY

To prepare juice, stem and crush about 3 pounds fully ripe cherries. Do not pit. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. (For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) 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 10 glasses (6 fluid ounces each).

JELLY FROM CANNED FRUIT JUICE

Use unsweetened juice. Follow recipe for fresh fruit jelly, substituting ¼ cup strained lemon juice for ¼ cup of the fruit juice specified. For fresh fruit jelly recipes, see Index to Jelly Recipes (page 2).

ELDERBERRY JELLY
BLACK RASPBERRY JELLY

To prepare juice, remove larger stems from about 4 pounds fully ripe berries; place in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, 15 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. 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 the saucepan from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

RED RASPBERRY AND CURRANT JELLY

To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water, bring to a boil. Crush thoroughly 1½ quarts fully ripe raspberries. Place fruits in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan; 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).

RHUBARB JELLY

To prepare juice, cut about 3 pounds of fully ripe red-stalked rhubarb into 1-inch pieces and put through food chopper. 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).

GRAPE JELLY

To prepare juice, stem about 3 pounds fully ripe grapes. Crush thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly bag and squeeze out juice. (Concord grapes give best color and flavor. If Malagas or other tight-skinned grapes are used, use 3½ cups grape juice, and add juice of 2 medium lemons.) 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 10 glasses (6 fluid ounces each).

GRAPE JELLY FROM BOTTLED JUICE

Measure sugar and juice into large saucepan and mix. (If unsweetened juice is used increase sugar by ½ cup.) 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 5 glasses (6 fluid ounces each).

PLUM JELLY
PRUNE JELLY

To prepare juice, crush thoroughly about 4 pounds fully ripe fruit. Do not peel or pit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly cloth or bag; squeeze out juice. (Sour, cling-stone plums make best jelly. If sweet plums or free-stone prunes are used, substitute ½ cup strained lemon juice for ½ cup of the plum juice specified.) 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).

GRAPEFRUIT JELLY

To prepare juice, grate rind from 4 medium grapefruit, and squeeze out juice. Add juice to grated rind and let stand for 10 minutes. Press juice through small cloth. 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 10 glasses (6 fluid ounces each).

PEACH JELLY

To prepare juice, remove pits from about 3½ pounds peaches. Do not peel. Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 5 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 9 glasses (6 fluid ounces each).

APPLE JELLY (From Fresh, Tart Apples)
CRABAPPLE JELLY

To prepare juice, remove blossom and stem ends from about 3½ pounds fully ripe fruit, and cut apples in small pieces. Do not peel or core. Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and simmer, covered, 5 minutes longer. (With soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring.) 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 12 glasses (6 fluid ounces each).

MINT JELLY

Wash 1 packed cup spearmint leaves and stems. Place in saucepan and crush. Add vinegar and water. Bring quickly to a boil; remove from fire. Cover and let stand 10 minutes. Add sugar and mix. Bring to a boil over hottest fire, during which time add green coloring. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire and skim. Strain hot jelly into glasses. Paraffin at once. Makes about 5 glasses (6 fluid ounces each).

Or omit mint leaves and add ½ to 1½ teaspoons spearmint extract after jelly is removed from fire.

GOOSEBERRY JELLY

To prepare juice, crush thoroughly about 3 pounds fully ripe gooseberries. Add ½ cup water, bring to a boil, cover and simmer 10 minutes. Place in jelly 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 10 glasses (6 fluid ounces each).

BEACH PLUM JELLY

To prepare juice, crush thoroughly (do not pit or peel) about 4 pounds fully ripe fruit. Add 3½ cups water, bring to a boil, and simmer, covered, 30 minutes. Place 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).

QUINCE JELLY

To prepare juice, remove blossom and stem ends from about 3 pounds fully ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15 minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks tartness, add 2 tablespoons lemon juice to quince juice before measuring.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each).

QUINCE AND CRANBERRY JELLY

To prepare juice, remove cores, blossom and stem ends from about 1½ pounds fully ripe quinces. Do not peel. Grind fine; add 1 pound fully ripe cranberries and 4½ cups water; bring to a boil, and simmer, covered, 15 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan; 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).

GUAVA JELLY

To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼ cups boiling water and crush thoroughly 5 minutes. Place in jelly bag; squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add red coloring, if desired.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire, and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

WILD CHERRY JELLY
CHOKECHERRY JELLY

To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry pit flavor, add 4 tablespoons crushed pits during simmering, or ¼ teaspoon almond extract before pouring.) 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 9 glasses (6 fluid ounces each).

RHUBARB AND STRAWBERRY JELLY

To prepare juice, cut about 1 pound fully ripe rhubarb in 1-inch pieces and put through food chopper. Crush thoroughly or grind about 2 quarts fully ripe strawberries. Combine fruits; place in jelly 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 12 glasses (6 fluid ounces each).

CURRANT AND STRAWBERRY JELLY

To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water and bring to a boil. Crush thoroughly or grind about 1½ quarts fully ripe strawberries. Combine fruits; place 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).

APRICOT JELLY

To prepare juice, pit (do not peel) about 5 pounds fully ripe apricots. Add ¾ cup water, bring to a boil, and simmer, uncovered, 20 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. 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).

BLUEBERRY AND SOUR CHERRY JELLY

To prepare juice, crush about 1 quart fully ripe blueberries. Stem and crush about 2 pounds fully ripe cherries. Do not pit. Add ¼ cup water, bring to a boil, and simmer, covered, 10 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan, 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 10 glasses (6 fluid ounces each).

PINEAPPLE JELLY

To prepare juice, pare 2 medium, fully ripe pineapples. Chop very fine or grind. Place 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 9 glasses (6 fluid ounces each).

SOUR CHERRY AND GOOSEBERRY JELLY

To prepare juice, stem (do not pit) and crush about 2 pounds fully ripe cherries. Crush about 1½ pounds fully ripe gooseberries. Combine fruits. Add ¼ 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 hot jelly at once. Makes about 11 glasses (6 fluid ounces each).

LIME JELLY

To prepare juice, grate rind from 5 limes and squeeze juice from 8 to 10. Add juice to grated rinds and let stand 10 minutes. Press juice through small cloth. Measure sugar, juice, and water into large saucepan and mix. Bring to a boil over hottest fire. While mixture is coming to a boil, add coloring to give desired shade. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirring constantly. Then bring to a full rolling boil and boil hard for ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 6 glasses (6 fluid ounces each).

POMEGRANATE JELLY

To prepare juice, separate and crush the edible portion of 10 to 12 fully ripe pomegranates. Do not remove seeds. Place in jelly 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 hot jelly at once. Makes about 11 glasses (6 fluid ounces each).

IMPORTANT DO’S AND DON’TS FOR JELLY MAKERS

DON’T—double Certo recipes. Better color and flavor and more certain results are obtained from single batches.

DO—use fully ripe fruit of the best possible color and flavor. Taste fruit, and if it lacks tartness, add the juice of 2 medium lemons (¼ cup) when adding sugar.

DO—prepare fruit exactly as the recipes direct. Do not simmer before crushing or squeezing unless recipes specify cooking. For crushing fruit, a food chopper is convenient.

DO—measure sugar and fruit exactly with the same standard ½-pint measuring cup, level full; or weigh both. A standard measuring cup holds ½ pint sugar (7 oz. by weight) or ½ pint fruit or juice (8 oz. by weight).

DO—use a large enough kettle so that your mixture has room enough to boil hard. A kettle of 6- to 8-quart capacity is recommended. If the 6-quart size is used for jam, add ¼ teaspoon butter with sugar to reduce foaming.

DON’T—confuse a gentle simmering boil with the full rolling boil specified in Certo recipes. A full rolling boil is a high, tumbling boil that cannot be stirred down.

DO—stir and skim jams by turns for just 5 minutes before pouring. This slight cooling helps prevent floating fruit.

DON’T—expose jellies and jams to dust or dampness after they are made. Spoilage is caused by the growth of yeast and mold plants, which are usually carried by dust. Use clean glasses, new paraffin, and clean covers. Paraffin hot jelly and jam at once. Fill glasses only to within ½ inch of top. Store in a cool, dry place.

DON’T—judge the texture of your jellies or jams too hastily. Certo recipes are designed to give an ideal set at the time they are most apt to be used. Many grow progressively firmer for a week to a month after they are made.

NEWS ABOUT PECTIN

Do you know that pectin, which helps you make delicious jams and jellies, plays a role in medicine, too?

DOCTORS have long used apple pectin in the treatment of diarrhea—especially with young children. Good results here have led to further discoveries of the effectiveness of pectin in the treatment of many intestinal disorders and also in the dressing of wounds and burns. Pectin made by the makers of Certo is being used in several of these scientific studies.

BECAUSE this is a subject of active scientific interest, it seems to us news in which you might be interested. These facts are given solely as a matter of information. The makers of Certo wish neither to prescribe nor recommend.

BLACKBERRY JAM
BOYSENBERRY JAM
DEWBERRY JAM
CRUSHED STRAWBERRY JAM
YOUNGBERRY JAM

To prepare fruit, grind about 2 quarts fully ripe berries, or crush completely one layer at a time so that each berry is reduced to a pulp. 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 just 5 minutes to cool slightly to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

• New combination jams: Use above recipe, preparing 4 cups fruit from a 2-quart mixture of two or more of the berries listed above.

SLICED STRAWBERRY JAM

To prepare fruit, cut about 2 quarts fully ripe berries in halves lengthwise; large berries in quarters. Add 1 cup sugar, mix and let stand 15 minutes. This cup of sugar is in addition to the 6 cups specified above. Measure sugar and prepared fruit into large kettle, packing fruit into cup; 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 9 glasses (6 fluid ounces each).

JAM FROM CANNED FRUIT

Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For fresh fruit jam recipes, see Index to Jam Recipes (page 3).

RED CURRANT JAM
GOOSEBERRY JAM

To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe fruit. 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 11 glasses (6 fluid ounces each).

SPICED CURRANT RELISH

To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe currants. Add 1 teaspoon cloves and 1 teaspoon cinnamon, ¼ cup water and ¼ cup vinegar. Bring to a boil; simmer, covered, 10 minutes. 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. Remove 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).

PEACH JAM
PEAR JAM

To prepare fruit, peel about 3 pounds fully ripe fruit. Grind or chop very fine. If desired, about 3 teaspoons spice may be added. (If peaches lack tartness, add ¼ cup lemon juice in addition to 4 cups prepared fruit.) Measure sugar and prepared fruit, tightly packed, 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 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 PINEAPPLE JAM

To prepare fruit, pare 2 medium fully ripe pineapples. Chop very fine or grind, using finest knife of food chopper. 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 11 glasses (6 fluid ounces each).

RHUBARB JAM

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

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

To prepare fruit, pit about 2 pounds fully ripe apricots, cut into small pieces, and crush thoroughly or grind. Do not peel. Squeeze juice of 2 medium lemons. Measure sugar, prepared fruit, and lemon juice 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 9 glasses (6 fluid ounces each).

DRIED APRICOT JAM

To prepare fruit, add 3½ cups water and juice of 1 lemon to ½ pound apricots. Cover, let stand 4 hours or overnight. Drain, grind or chop fine, and mix with juice. Measure sugar into large kettle, add prepared fruit. Mix well, 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 11 glasses (6 fluid ounces each).

GRAPE JAM

To prepare fruit, slip skins from about 3½ pounds fully ripe grapes. Simmer pulp, covered, 5 minutes. Remove seeds by sieving. Chop or grind skins and add to pulp. (If wild grapes, Malagas, or other tight-skinned grapes are used, stem, crush, and simmer with ½ cup water 30 minutes. Sieve and measure. Use 4½ cups prepared fruit and ¼ cup lemon juice.) 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 12 glasses (6 fluid ounces each).

FRESH FIG JAM

To prepare fruit, remove stem ends from about 3 pounds fully ripe black figs. (With white figs, add 4 cups boiling water and ¼ cup soda; let stand 5 minutes, then pour off liquid, wash thoroughly and drain.) Crush thoroughly or grind. Squeeze juice of 4 medium lemons. Measure sugar, prepared fruit, and lemon juice 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 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).

DRIED FIG JAM

To prepare fruit, chop fine ¾ pound stemmed stewing figs. Add 2 cups water and juice of 2 medium lemons; mix. Measure sugar into large kettle, add prepared fruit, filling up the last cup with water if necessary. Mix well, 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 9 glasses (6 fluid ounces each).

GOOSEBERRY AND RED RASPBERRY JAM

To prepare fruit, crush thoroughly or grind about 1 pound fully ripe gooseberries and 1 quart fully ripe raspberries. 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).

DRIED APRICOT AND PINEAPPLE JAM

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

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).

BLUEBERRY JAM
HUCKLEBERRY JAM

To prepare fruit, crush about 1½ quarts fully ripe berries. Add juice of 1 medium lemon and grated rind of ½ lemon. 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 12 glasses (6 fluid ounces each).

GRAPE CONSERVE

To prepare fruit, stem and crush well about 3 pounds fully ripe grapes. Add ¼ cup water and simmer, covered, 30 minutes. Remove seeds and skins by sieving. If desired, prepare grapes as in Grape Jam (page 22). Squeeze juice from 2 lemons and grate rind. Measure sugar into large kettle. Add nut meats, raisins, lemon juice, rind, and prepared fruit, filling up the 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. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).

PEACH MARMALADE

To prepare fruit, peel off the yellow rind of 1 orange and 1 lemon with a sharp knife, leaving as much of the white part on the fruit as possible. Put yellow rinds through the food chopper twice. Add ¾ cup water and ¹/₁₆ teaspoon soda to ground rind and simmer, covered, for 10 minutes. Cut off the tight skin of the peeled fruit and slip the pulp out of each section. Add pulp and juice and the juice of an additional lemon to the rind, and simmer, covered, 20 minutes longer. Peel about 1½ pounds fully ripe peaches. Pit and grind or chop very fine. Then combine fruits.

Measure sugar into large kettle. Add prepared fruit, filling up the last cup with water if necessary. Mix well, 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 hot marmalade at once. Makes about 11 glasses (6 fluid ounces each).

PLUM JAM
PRUNE JAM

To prepare fruit, pit about 3 pounds fully ripe fruit. Do not peel. Cut into small pieces and crush thoroughly. Add ½ cup water and simmer, covered, 5 minutes. (Sour, cling-stone plums give best color and flavor. If sweet plums or free-stone prunes are used, substitute ½ cup lemon juice for ½ cup of the prepared fruit specified.) 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 11 glasses (6 fluid ounces each).

CHERRY JAM

To prepare fruit, pit about 2½ pounds fully ripe cherries. Crush thoroughly or grind. (If sweet cherries are used, substitute ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) Measure sugar into large kettle. Add prepared fruit, packing each cup solidly and filling up the 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 to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

SWEET CHERRY CONSERVE

Use recipe for Cherry Jam (above), adding juice and grated rind of 2 medium lemons, ½ pound chopped, seeded raisins, and 1 cup finely chopped nut meats when sugar is added to prepared fruit. Makes about 13 glasses (6 fluid ounces each).

CITRUS FRUIT MARMALADE

To prepare fruit, remove skins in quarters. Lay quarters flat, shave off and discard about ½ of white part. With a very sharp knife, cut remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda. Bring to a boil and simmer, covered, for just 10 minutes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Do not drain cooked rind, add pulp and juice and 1 cup sugar. This 1 cup sugar is in addition to the 5 cups specified above. (If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer, covered, 20 minutes longer.

Measure sugar and prepared fruit, solidly packed, into large kettle, flooding each cup with juice, or if necessary, 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).

• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small grapefruit.

• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of medium size.

QUINCE JAM

To prepare fruit, peel and core about 3 pounds fully ripe quinces. Grind, using finest knife of food chopper. Add 1½ cups water and juice of 1 lemon. Bring to a boil, cover, and simmer 15 minutes. 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 11 glasses (6 fluid ounces each).

CRANBERRY JAM
SPICED CRANBERRY JAM
CRANBERRY CONSERVE

To prepare fruit, add 4 cups water to about 2 pounds fully ripe cranberries. (For Spiced Cranberry Jam, add ½ teaspoon ground cloves and 1 teaspoon cinnamon; for Cranberry Conserve, add 1 cup seeded raisins, chopped.) Bring to a boil, cover, and simmer 10 minutes. Sieve pulp, if desired. 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. 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).

CRANBERRY MARMALADE

To prepare fruit, quarter 2 oranges and 1 lemon, seed, slice thin. Add 3 cups water and ⅛ teaspoon soda; bring to a boil, cover, and simmer 15 minutes. Add about 1 pound fully ripe cranberries and simmer, covered, 10 minutes longer. Measure sugar into large kettle. Add prepared fruit, filling up the 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. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 13 glasses (6 fluid ounces each).

GINGER MARMALADE

Use 3 medium oranges and 1 medium lemon. Add ginger with sugar. Follow recipe for Citrus Fruit Marmalade (page 27). Makes about 10 glasses (6 fluid ounces each).

BLACK RASPBERRY JAM

To prepare fruit, crush thoroughly or grind about 2½ quarts fully ripe black raspberries. Sieve part of pulp to remove some of seeds. Add juice of 2 medium lemons. 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 hot jam at once. Makes about 10 glasses (6 fluid ounces each).

RED RASPBERRY JAM
LOGANBERRY JAM

To prepare fruit, crush or grind about 2 quarts fully ripe berries. 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).

TOMATO RELISH

To prepare tomatoes, scald, peel, and crush about 2½ pounds ripe tomatoes, or use canned tomatoes. Boil 4 cups crushed tomatoes 20 minutes, uncovered, stirring occasionally. Add ¼ cup lemon juice and grated rind of 1 lemon. (For use with meats, add Worcestershire sauce to taste or ½ teaspoon each ground cloves, allspice, and cinnamon.) Measure sugar into large kettle. Add prepared tomatoes, mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).

CANNED PINEAPPLE JAM

To prepare fruit, use canned crushed pineapple. Add juice of 2 medium lemons. 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 by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

STRAWBERRY AND RHUBARB JAM

To prepare fruit, grind about 1 quart fully ripe strawberries, or crush completely one layer at a time so that each berry is reduced to a pulp. Slice fine or chop (do not peel) about 1 pound rhubarb. Red-stalked rhubarb gives best color. 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 to cool slightly, to prevent floating fruit. Pour quickly. Paraffin hot jam at once. Makes about 10 glasses (6 fluid ounces each).

BLUEBERRY AND RED RASPBERRY JAM

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.

HOW TO MAKE JAMS AND JELLIES WITH CERTO
using 25% to 50% less sugar

In any Certo recipe, 2 cups (1½ lbs.) of light corn syrup may be substituted for 2 cups (14 oz.) of sugar required. Results will not be satisfactory if more than 2 cups of corn syrup are used.

MRS. A SHOWS MRS. B THAT CERTO PAYS FOR ITSELF

Mrs. A and Mrs. B both wanted to make some raspberry jam. Each had 2 quarts of berries to begin with and after cleaning and crushing them each got the same amount of prepared fruit—4 cups.

Mrs. A added 6½ cups of sugar to her fruit. Then Mrs. A simply brought her fruit and sugar to a tumbling boil, boiled for 1 minute, removed it from the stove and added ½ bottle of Certo. The jam was done and it had all of the flavor of fresh, ripe fruit.

Mrs. B added 4 cups of sugar. Then Mrs. B, following the old-fashioned “cup for cup” recipe, had to boil her fruit and sugar about 30 minutes before the jam thickened. This long boiling evaporated more than a third of the prepared fruit and carried off most of the natural fresh fruit flavor in steam.

Mrs. A had shown Mrs. B exactly what she meant when she said, “Certo really pays for itself!”

Transcriber’s Notes

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The Project Gutenberg eBook of Certo: A Short Cut to Better Jams and Jellies

A SHORT CUT to Better Jams and Jellies

INDEX TO JELLY RECIPES