CERTO* RECIPES...Make the jelly or jam. Use leve measurel isn standard measurin cupg s ( 8 ounces) an d spoon fos r all ingredients Afte. stirrinr thg mixture 3 mine - utes, a few

Freezer Jellies & Jams . . . page 3-6

Cooked Jellies, Jams,

and Other Recipes 7-26

Handy Recipe Index 27-28

Decorative Gift Labels Offer . . . 29

Recipe Leaflet Offer 30

Certo is a registered trademark of

GENERAL FOODS CORPORATION

Address; White Plains, N.X, U.SJL

9625 General Foods Corp. 1969

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CERTO* R E C I P E S

CDear iJelly QfHaQer-

Whether you are start-ing your first batch of jelly or your hundredth— you'll find the tips and recipes in this little Certo handbook will take all the guesswork, and hard work, out of jelly and jam making.

Recipes are important... To start off your jelly making the right way, Certo brings you a tested recipe for each fruit. This is important because fruits vary in their jellying abil-ities. So, first, find the Certo recipe for your fruit (see index pages 27 and 28). For some fruits you have a choice between a new freezer (no-cook) and a modern cooked jelly or jam recipe.

Follow the recipe exactly... Trust the recipe—it is your insurance of perfect jelly or jam. Read it thoroughly before you start preparation of the jelly or jam.

Use granulated sugar... Either granulated beet or cane sugar gives fine results with Certo recipes. Brown sugar and con-fectioners' sugar should not be used as substitutes in Certo recipes.

Use fully ripe fruit... When fruit is not tart, add lemon juice. In general, Certo recipes call for lemon juice when needed. But sweet varieties of some fruits, like early plums or cherries, often lack tartness. With such fruits, substitute VA cup lemon juice for VA cup of the pre-pared juice required.

Store Certo in a cool place... Since extreme heat and humidity can affect the jelling quality of pectin, keep Certo cool (60°F. or lower). When only V2 bottle of Certo is used, recap the remainder and store in the refrigerator for use within a month. ,

ISo jelly tastes like the kind you make yourself!

New/ Freezer Jellies and Jams

Imagine jelly and jam as fresh as the frui t they're made of because they aren't boiled! Just follow the easy tips below and the recipes on pages 4, 5, and 6. Your favorites are here—the most popular frui t jel-lies and jams, those you enjoy year after year.

J. Prepare the fruit. Select only fully ripe fruit . Place it in a colander and wash well. Remove un-sound parts. Then prepare exactly as the recipe directs. To extract juice for jelly, use a jelly bag or a yard-square of cheesecloth, several layers thick. Dampen and wring cloth well; spread over colan-der. Rest colander in a bowl or pan. Place pre-pared frui t in bag or cloth; bring corners together. Twist and press with masher. (Freezer jellies are slightly opaque.)

2. Prepare jars. Wash jars and lids in soapy water. Rinse, scald, and drain. If tight lids are not avail-able, cut rounds of freezer paper large enough to fold over tops of jars and fasten with rubber bands. Yields are based on y 2 -pmt (1 cup or 8 oz.) jars.

3. Make the jelly or jam. Use level measures in standard measuring cups (8 ounces) and spoons for all ingredients. Af te r stirring the mixture 3 min-utes, a few undissolved sugar crystals will remain without .affecting the quality of the jelly or jam.

4. Pour, cover, and store. Pour quickly into pre-pared jars, leaving about V^-inch at top. Cover at once with lids. Allow to set at room temperature (takes up to 24 hours). Then store in freezer. For use within 3 weeks, may be stored in refrigerator.

FREEZER GRAPE JELLY Yield: about 6 medium jars (3 lbs. jelly)

2 cups juice (about 2 lbs. ripe Concord grapes) 4 cups (1% lbs.) sugar 2 tablespoons water

Vz bottle Certo Fruit Pectin First, prepare juice. Stem and thoroughly crush about 2 pounds fully ripe Concord grapes. Heat slightly to extract juice more easily, if desired. Place in jelly cloth or bag and squeeze out juice. Measure 2 cups juice into large bowl or pan.

Then follow directions at bottom of page 5.

FREEZER STRAWBERRY JELLY Yield: about 5 medium jars (2% lbs. jelly)

1% cups juice (about lVz qts. ripe strawberries) 4 cups (1% lbs.) sugar

2 tablespoons strained lemon juice (1 lemon) Vz bottle Certo Fruit Pectin

First, prepare juice. Thoroughly crush, one layer at a time, about H/2 quarts fully ripe strawberries. Place in jelly cloth or bag and squeeze out juice. Measure cups juice into large bowl or pan.


FREEZER BLACKBERRY JELLY Yield: about 7 medium jars (3Vz lbs. jelly)

2 Vicups juice (about 1% qts. ripe blackberries) 5 cups (2VA lbs.) sugar

2 tablespoons strained lemon juice (1 lemon) Vz bottle Certo Fruit Pectin

First, prepare juice. Crush thoroughly about quarts fully ripe blackberries. Place in jelly cloth or bag and squeeze out juice. Measure i y 2 cups juice into a large bowl or pan.


FREEZER RED RASPBERRY JELLY Use recipe fo r Freezer Blackberry Jelly (above), substituting i y 2 quarts ripe red raspberries fo r the blackberries and water fo r the lemon juice.

FREEZER STRAWBERRY JAM Yield: about 5 medium jars (234 lbs. jam)

1% cups prepared fruit (about 1 qt. ripe strawberries) 4 cups (1% lbs.) sugar

2 tablespoons lemon juice (1 lemon) Vz bottle Certo Fruit Pectin

First, prepare fruit. Crush completely, one layer at a time, about 1 quar t ful ly ripe strawberries. Meas-ure cups into a large bowl or pan.

Then follow directions at bottom of this page.

FREEZER BLACKBERRY JAM FREEZER RED RASPBERRY JAM

Yield: about 6 medium jars (3 lbs. jam)

2 cups prepared fruit (about 1 qt. ripe berries) 4 cups (1% lbs.) sugar

2 tablespoons lemon juice (1 lemon) Vz bottle CertO Fruit Pectin

First, prepare fruit .Thoroughly crush about 1 quart fu l ly ripe berries. (If desired, sieve half of pulp to remove some of the seeds—this may require an-other pint of berries.) Measure 2 cups prepared f ru i t into large bowl or pan.


—To Make Freezer Jelly and Jam— To measured juice or fruit in bowl or pan, add

measured sugar; mix well. Mix water or lemon juice and Certo well in a small bowl; stir into fruit or juice. Continue stirring 3 minutes. (A few sugar crys-tals will remain.) Pour quickly into jars. Cover at once with tight lids. Allow to set at room tempera-ture (takes up to 24 hours). Then store in freezer. For use within 3 weeks, may be stored in refrigerator.

—To Make Freezer Jelly and Jam— To measured juice or fruit in bowl or pan, add

measured sugar; mix well. Mix water or lemon juice and Certo well in a small bowl; stir into fruit or juice. Continue stirring 3 minutes. (A few sugar crys-tals will remain.) Pour quickly into jars. Cover at once with tight lids. Allow to set at room tempera-ture (takes up to 24 hours). Then store in freezer. For use within 3 weeks, may be stored in refrigerator.

FREEZER STRAWBERRY-RHUBARB JAM Yield: about 5 medium ¡ars (3 lbs. jam)

13A cups prepared fruit (about 1 pt. ripe strawberries and Vz lb. rhubarb)

4 cups (13A lbs.) sugar 1 tablespoon lemon juice [Vz lemon)

Vz bottle Certo Fruit Pectin First, prepare fruit. Thoroughly crush about 1 pint ful ly ripe strawberries. Measure 1^4 cups into large bowl or pan. Finely grind (do not peel) about t/2 pound rhubarb; measure y 2 cup. Combine with strawberries.

Then follow directions at top of this page.

FREEZER SOUR CHERRY JAM Yield: about 5 medium jars (23A lbs. jam)

\3A cups prepared fruit (about 1 qt. ripe sour cherries) 4 cups (13A lbs.) sugar

V4 cup lemon juice (2 lemons) Vz bottle Certo Fruit Pectin

First, prepare fruit. Pit; then grind about 1 quart ful ly ripe sour cherries. Measure cups prepared f ru i t into a large bowl or pan.

Then follow directions at top of this page.

FREEZER SWEET CHERRY JAM Use recipe for Freezer Sour Cherry J am (above), substituting sweet cherries for the sour cherries.

Steps to Cooked Jellies and Jams

yard-square of cheesecloth, several layers thick. Wring dampened cloth

use l i / 2 times as much frui t called for in recipe.)

3. Scald ¡elly glasses. Wash glasses and covers in soapy water. Rinse, scald, and drain. If tin covers are not available, cut rounds of paper large enough to cover tops of glasses and fasten with rubber bands. (Yields are based on 6-oz. glasses.)

4. Melt paraffin in small container over hot water and low heat . Over direct heat, the paraffin may smoke or spatter.

5. Measure carefully. Use level measures in stand-ard measuring cups (8 ounces) and spoons. For jelly, if there isn't quite enough juice, prepare more or mix water with f ru i t pulp in bag and squeeze again or add water. Fo r jam, pack frui t and juice solidly in cup. If there's a slight shortage, add water. Fo r softer-set jam, add y2 cup more fruit . For firmer jam, use y2 cup less frui t .

well; spread over colan-der. Rest colander in a bowl or pan. Pour frui t into bag or cloth; bring corners together. Twist; press with masher. (For clearest jelly, let juice drip through bag with-out pressing. For this,

2. For jelly, extract the juice. Use a jeily bag or a

well. Remove unsound parts. Then prepare the f ru i t exactly as directed in the recipe.

I. Prepare the fruit. Select only fully ripe frui t . Place in colander; wash

To double recipe, use an extra large kettle. Double all amounts, but use same 1-minute boil. 6. Cook rapidly. For successful jelly, use a 4- to 8-quart kettle or pan. Pan should be less than half full of fruit and sugar to permit a full rolling boil, a tumbling boil that can't be stirred down. Place over highest heat. Stir as mixture comes to a boil and as it boils. (If heat is slow, cover pan after sugar dissolves and until mixture comes to a boil.) To re-

duce foaming of jam, you may add l / 2 tea-spoon butter. 7. Add Certo, right from bottle. Remove cap and turn bottle straight down. For l / 2

bottle, let Certo drain to 1/2-bottle mark; turn upright.

8. For ¡elly, skim and pour at once. For jam to be paraffined, stir and skim 5 minutes to prevent float-ing fruit. If 2-piece metal caps are to be used, skim and pour jam at once. Pour into scalded glasses, l e a v i n g i / 2 - i n c h space for paraffin or Vfe-inch space for 2-piece metal caps. 9. Paraffin or seal at once. Cover hot jelly or jam with y 8 inch hot paraffin. A thin layer is better than a thick or double layer—jellies contract and expand, thin paraffin "adjusts." Cool; then cover.

To seal without paraffin, use jars with 2-piece metal caps. Quickly skim jelly or jam and pour at once. Place lid on one jar, screw on band tightly, invert jar. Repeat with remaining jars. Then turn jars upright and let cool. Gently shake jam after i/2

hour to prevent floating fruit.

Yield: about 10 medium glasses (5 Ibs. jelly) 4 cups juice (about 3 lbs. ripe Concord grapes) ,

7 cups (3 lbs.) sugar Vi bottle Certo Fruit Pectin

First, prepare fruit. Stem about 3 pounds fully ripe grapes and crush thoroughly. Add y2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. (If wild or other tight-skinned grapes are used, use 3y2 cups juice and add J/4 cup strained lemon juice.) Then follow directions at bottom of this page.

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

Yield: about 11 medium glasses (57A lbs. jelly) 4 cups juice (about 2Vi qts. ripe berries)

V / i cups (3!4 lbs.) sugar 1 bottle Certo Fruit Pectin

First, prepare juice. Crush about iy2 quarts fully ripe berries. Place in jelly cloth or bag; squeeze out juice. Measure 4 cups into very large saucepan. (With blackberries or strawberries, use 3% cups juice and add J/4 cup strained lemon juice.) Then follow directions at bottom of this page.

To Make the Above Jellies — To the measured juice in saucepan, add the exact

amount of sugar specified in the recipe. Mix well. Place over high heat and bring to a boil, stirring

constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with Vs inch hot paraffin.

BLACK RASPBERRY JELLY Yield: about 8 medium glasses (4 lbs. jelly)

3 cups juice (2Vi qts. ripe black raspberries) ]A cup strained lemon juice (2 lemons)

5 cups (214 lbs.) sugar Vz bottle Certo Fruit Pectin

First, prepare juice. Crush thoroughly about l l / 2

quarts fully ripe berries. Heat crushed berries until the juice flows. Cover; simmer 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into a very large saucepan. Add y4 cup lemon juice.


PLUM JELLY Yield: about 70 medium glasses (5 lbs. jelly)

4 cups juice (about 4 lbs. ripe plums) 6V2 cups (2 lbs. 14 oz.) sugar Vi bottle Certo Fruit Pectin

First, prepare juice. Pit; then crush about 4 pounds fully ripe plums. Add 1 cup water, bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups juice into a very large saucepan. (Sour clingstone plums make best jelly. If sweet plums or freestone prune plums are used, use only 3l/2 cups of the prepared juice and add l/4 cup strained lemon juice.)


CURRANT JELLY Yield: about 7 7 medium glasses (514 lbs. jelly)

5 cups juice (about 4 lbs. ripe currants) 7 cups (3 lbs.) sugar

Vz bottle Certo Fruit Pectin First, prepare juice. Crush about 4 pounds (3 quarts) fully ripe red currants. Add 1 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Meas-ure 5 cups into a very large saucepan. Then follow directions at bottom of page 11.

ELDERBERRY JELLY Yield: about 17 medium glasses {SV2 lbs. jelly)

3 cups juice (about 3 lbs. ripe elderberries) Vz cup strained lemon juice (4 lemons)

7 cups (3 lbs.) sugar 1 bottle Certo Fruit Pectin

First, prepare juice. Remove large stems from about 3 pounds fully ripe elderberries. 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. Measure 3 cups into a very large saucepan. Measure l/2

CUP strained lemon juice into pan with berry juice.


FRESH MINT JELLY Yield: about 5 medium glasses (2JA lbs. jelly)

13A cups mint infusion (1 Vi cups mint) 2 tablespoons strained lemon juice (1 lemon)

Green food coloring 3V2 cups (IV2 lbs.) sugar

Vz bottle Certo Fruit Pectin First, prepare mint infusion. Wash i y 2 cups firmly packed mint leaves and stems. Place in a large saucepan and crush with a masher or glass. Add 2Y4 cups water and bring quickly to a boil. Remove f rom heat, cover, and let stand 10 minutes. Strain; measure 1% cups into saucepan. Add lemon juice and a few drops green food coloring.


To Make the Above Jellies To the measured juice in saucepan, add the exact


constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 7 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with Va inch hot paraffin.

PEACH JELLY Yield: about 1J medium glasses (514 lbs. jelly)

314 cups juice (about 3Vz lbs. ripe peaches) 14 cup strained lemon juice (2 lemons)

l V i cups (314 lbs.) sugar 1 bottle Certo Fruit Pectin

First, prepare juice. Pit (do not peel) about 3 l/2

pounds fully ripe peaches. Crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, 5 minutes. Place in bag, squeeze out juice; measure 3y2 cups into very large saucepan. Add lemon juice. Then follow directions at bottom of page 13.

SOUR CHERRY JELLY Yield: about 7 7 medium glasses (514 lbs. jelly)

314 cups juice (about 3 lbs. ripe sour cherries) 7 cups (3 lbs.) sugar

1 bottle Certo Fruit Pectin

First, prepare juice. Stem and pit about 3 pounds fully ripe sour cherries and crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, 10 minutes. (For a stronger cherry flavor, add a few crushed cherry pits during the simmering.) Place in jelly cloth or bag and squeeze out juice. Measure 31/2 cups juice into a saucepan. Then follow directions at bottom of page 13.

CHOKECHERRY JELLY WILD CHERRY JELLY

Yield: about 9 medium glasses (4V2 lbs. jelly)

3 cups juice (about 314 lbs. ripe cherries)

614 cups (2 lbs. 14 oz.) sugar


First, prepare juice. Stem and pit about 3i/2 pounds fully ripe cherries. Add 3 cups water; bring to a boil and simmer, covered, 15 minutes. Place in a jelly bag and squeeze out juice. Measure 3 cups into a very large saucepan. (For stronger cherry flavor, add V4 teaspoon almond extract before pouring jelly.) Then follow directions at bottom of page 13.

MAYHAW JELLY Yield: about 7 7 medium glasses (57A lbs. ¡elly) 4 cups juice (about 3 ibs. ripe mayhaws) !4 cup strained lemon juice (2 lemons)

IVi cups (3!4 Ibs.) sugar Vi bottle Certo Fruit Pectin

First, prepare juice. Crush about 3 pounds fully ripe mayhaws. Add 4 cups water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. Add lemon juice.


RHUBARB JELLY Yield: about 10 medium glasses (5 Ibs. jelly)

3 Vi cups juice (about 3 Ibs. rhubarb) 7 cups (3 Ibs.) sugar

1 bottle Certo Fruit Pectin First, prepare juice. Cut in 1-inch pieces (do not peel) about 3 pounds red-stalked rhubarb. Grind. Place in jelly cloth or bag and squeeze out juice. Measure 3l/2

CUPS into a very large saucepan.


RHUBARB A N D STRAWBERRY JELLY Use recipe for Rhubarb Jelly (above), decreasing sugar to 6 cups. Cut and grind i y 2 pounds rhubarb. Crush l i / 2 quarts fully ripe strawberries. Combine fruits in jelly bag and squeeze out juice.



constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 7 minute, Stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with Ys inch hot paraffin.

BEACH PLUM JELLY Yield: about 9 medium glasses (41/2 lbs. jelly)

3V2 cups juice (about 2 qts. ripe beach plums) 6 cups (2 lbs. 10 oz.) sugar

Vi bottle Certo Fruit Pectin First, prepare juice. Pit; then thoroughly crush about 2 quarts fully ripe beach plums. Add 2y2

cups water; bring to a boil and simmer, covered, 30 minutes. Place in jelly bag; squeeze out juice. Measure 3y2

CUPS i n t o a very large saucepan.


QUINCE JELLY Yield: about 7 7 medium glasses (5V2 lbs. jelly)

4 cups juice (about 3 lbs. ripe quinces) !4 cup strained lemon juice (2 lemons)

71/2 cups (314 lbs.) sugar Vi bottle Certo Fruit Pectin

First, prepare juice. Remove cores and blossom and stem ends f rom about 3 pounds fully ripe quinces. (Do not peel.) Grind. Add 4i/2 cups water; bring to a boil and simmer, covered, 15 minutes. Place in jelly bag; squeeze out juice. Measure 4 cups into a very large saucepan. Add lemon juice.


GUAVA JELLY Yield: about 70 medium glasses (5 lbs. jelly)

3 Vz cups juice (about 2 lbs. ripe guavas) Vz cup strained lemon juice (4 lemons)


First, prepare juice. Slice thin about 2 pounds fully ripe guavas. Add l l / 4 cups water and simmer, cov-ered, 5 minutes. Crush fruit thoroughly. Place in jelly cloth or bag and squeeze out juice. Measure 3y2

cups into a very large saucepan. Add lemon juice. For a deeper color, add a few drops red coloring. Then follow directions at bottom of page 15.

POMEGRANATE JELLY Yield: about 11 medium glasses (57A lbs. jelly)

4 cups juice (10 to 12 ripe pomegranates) 7Vi cups (3Va lbs.) sugar 1 bottle Certo Fruit Pectin

First, prepare juice. Cut 10 to 12 fully ripe pome-granates in half; ream on an orange juice squeezer. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan.


APPLE JELLY ) using canned GRAPE JELLY |fruit juices

Yield: about 5 medium glasses (2V2 lbs. jelly)

2 cups canned (or bottled) juice"

3Vz cups (1 Vi lbs.) sugar

Vi bottle Certo Fruit Pectin

*Add few drops red food coloring to apple juice. Then follow directions at bottom of this page.

WINE JELLY Yield: about 5 medium glasses (2Vi lbs. jelly)

2 cups wine 3 cups (1!4 lbs.) sugar


Mix wine and sugar in top part of double boiler. Place over boiling water; stir until sugar is dis-solved. Remove f rom heat; at once stir in Certo. Pour into glasses. Cover with y8 inch hot paraffin.



constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 7 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with Vs inch hot paraffin.

BLACKBERRY JAM BOYSENBERRY JAM DEWBERRY JAM STRAWBERRY JAM YOUNGBERRY JAM

Yield: about JO medium glasses (5 lbs. jam) 4 cups prepared fruit (about 2 qts. ripe berries)

7 cups (3 lbs.) sugar Vi bottle Certo Fruit Pectin

First, prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe berries. (If desired, sieve half of pulp to remove some of the seeds.) Measure 4 cups into a very large saucepan. (With strawberries, or other berries lacking tartness, use 3% cups fruit and add cup lemon juice.) Then follow directions at bottom of page 17.

LOGANBERRY JAM RED RASPBERRY JAM GOOSEBERRY JAM Use recipe for Blackberry Jam (above), decreasing the sugar to 6V2 cups. For Gooseberry Jam, use only 6 cups sugar. Remove blossom and stem ends from gooseberries and grind instead of crushing.

GRAPE JAM Yield: about 12 medium glasses (6 lbs. jam)

5 cups prepared fruit (about 3 Vi lbs. ripe grapes) 7Vz cups (314 lbs.) sugar


First, prepare fruit. Slip skins from about 3l/2 pounds fully ripe Concord grapes. To pulp add y2 cup water. Simmer, covered, 5 minutes. Sieve to remove seeds. Chop or grind skins; add to pulp. Measure 5 cups fruit into a very large saucepan. (For tight-skinned grapes, stem, crush, and simmer with y2 cup water 30 minutes. Sieve. Use cups prepared fruit and V4 cup lemon juice.) Then follow directions at bottom of page 17.

PLUM JAM Yield: about 1J medium glasses (514 lbs. jam)

414 cups prepared fruit (about 3 lbs. ripe plums) 714 cups (314 lbs.) sugar

14 bottle Certo Fruit Pectin First, prepare fruit. Pit (do not peel) about 3 pounds fully ripe plums. Cut in small pieces and chop. Add 1/2 cup water; bring to a boil and simmer, covered, 5 minutes. Measure 4i/2 cups into a very large saucepan. (Sour clingstone plums give best color and flavor. If sweet plums or freestone prune plums are used, substitute y2 cup lemon juice for 1/2 cup of the prepared fruit.) Then follow directions at bottom of this page.

PEACH JAM PEAR JAM

Yield: about 7 7 medium glasses {SV2 lbs. jam) 4 cups prepared fruit (about 3 lbs. ripe fruit)

14 cup lemon juice (2 lemons) 714 cups (314 lbs.) sugar


First, prepare fruit. Peel and pit peaches; or core pears. Grind or chop very fine. Measure 4 cups into a very large saucepan. Add V4 cup lemon juice.

For Spiced Peach Jam, add V2 to 1 teaspoon each cinnamon, cloves, and allspice, or any desired combination of spices. Then follow directions at bottom of this page.

To Make the Above Jams To the measured fruit in saucepan, add the exact

amount of sugar specified in the recipe. Mix well. Place over high heat, bring to a full rolling boil,

and boil hard 7 minute, stirring constantly. Re-move from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses. Cover at once with Vs inch hot paraffin.

BLUEBERRY JAM Yield: about 12 medium glasses (6 lbs. jam)

4V2 cups prepared fruit (about 1 Vl qts. ripe berries)

2 tablespoons lemon juice (1 lemon)

7 cups (3 lbs.) sugar


First, prepare fruit. Crush thoroughly about 1 y2 quarts fully ripe blueberries. Measure 41/2 cups in-to a very large saucepan. Squeeze the juice from 1 medium-sized lemon and measure 2 tablespoons into saucepan with blueberries.


4 SOUR CHERRY JAM SWEET CHERRY JAM

Yield: about 11 medium glasses {SV2 lbs. ¡am)

4 cups prepared fruit (about 3 lbs. ripe cherries)



First, prepare fruit. Stem and pit about 3 pounds fully ripe sour or sweet cherries. Chop fine. With sour cherries, measure 4 cups chopped fruit into a very large saucepan. With sweet cherries, use only 33/4 cups chopped fruit and add l/4 cup lemon juice. (For a stronger cherry flavor, add y4 teaspoon of almond extract after cooking jam.)


SPICED CURRANT RELISH Yield: about 10 medium glasses (5 lbs. relish)

4 cups prepared fruit (about 2 qts. ripe currants) 7 cups (3 lbs.) sugar

Vl bottle Certo Fruit Pectin First, prepare fruit. Stem and crush 2 quarts ful-ly ripe currants. Add 1 teaspoon each cloves and cinnamon, y 4 cup water, and l/4 cup apple vinegar. Bring to a boil; stir, constantly. Simmer, covered, 10 minutes. Measure 4 cups into large saucepan.


APRICOT JAM Yield: about 9 medium glasses (4Vi lbs. jam)

3V2 cups prepared fruit (about ZV2 lbs. ripe apricots) Vk cup lemon juice (2 or 3 lemons)

6V2 cups (2 lbs. 14 oz.) sugar Vi bottle Certo Fruit Pectin

First, prepare fruit. Pit (do not peel) about 2!/2

pounds fully ripe apricots. Cut in small pieces and grind. Measure 3 l / i CUPS i n t o a v e rY large sauce-pan. Then add V3 cup lemon juice. Then follow directions at bottom of this page.

RHUBARB JAM Yield: about 8 medium glasses (4 lbs. jam)

3 cups prepared fruit (about V/z lbs. rhubarb) 5V2 cups (2 lbs. 6 oz.) sugar V2 bottle Certo Fruit Pectin

First, prepare fruit. Slice thin or chop about l i /2

pounds red-stalked rhubarb. Do not peel. Add % cup water and simmer, covered, until soft—about 1 minute. Measure 3 cups into a very large saucepan.


RHUBARB STRAWBERRY JAM Use recipe for Rhubarb Jam (above), increasing prepared fruit to 3y2 cups and sugar to 6V2 cups. To prepare fruit, slice 1 pound rhubarb as above, and simmer in 14 CUP water. Crush thoroughly about 1 quart fully ripe strawberries. Combine fruits.

-— To Make the Above Jams To the measured fruit in saucepan, add the exact



APPLE JELLY A N D BUTTER CRAB APPLE JELLY AND BUTTER

Yield: about 24 medium glasses (6 lbs. each

jelly and butter)

Requires: about 4 lbs. ripe apples, 6V2 lbs. sugar, 7 bottle Certo Fruit Pectin, spices

First, prepare fruit. Remove blossom and stem ends f rom about 4 pounds fully ripe apples; cut in small pieces. Do not peel or core. (With soft, very sweet apples, add 2 tablespoons lemon juice.) Add 6V2 cups water; bring to a boil and simmer, cov-ered, 10 minutes. Crush with masher and simmer, covered, 5 minutes longer. Place in a large sieve lined with a double thickness of cheesecloth. Drain. Use 5 cups of the juice to make the jelly; use fruit pulp in sieve to make butter. (Recipes below.)

APPLE OR CRAB APPLE JELLY Yield: about 72 medium glasses (6 lbs. jelly)

5 cups juice (as prepared above) 7V2 cups (314 lbs.) sugar

Vi bottle Certo Fruit Pectin To make the jelly. Mix juice and sugar in sauce-pan. Place over high heat and bring to a boil, stir-ring constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 1 minute, stir-ring constantly. Remove f rom heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with i/8 inch hot paraffin.

APPLE OR CRAB APPLE BUTTER Yield: about 72 medium glasses (6 lbs. butter)

5 cups fruit pulp (as prepared above)

Spices 7Vi cups (314 lbs.) sugar

Vl bottle Certo Fruit Pectin

To make the butter. Put fruit pulp through sieve. Measure 5 cups into a very large saucepan. Add V2 teaspoon allspice and 1 teaspoon cinnamon.

Then follow directions for jam, bottom of page 23.

GRAPE JELLY A N D BUTTER Yield: about 10 medium glasses jelly (5 lbs.)

and 12 medium glasses butter (6 lbs.) Requires: about 5Vi lbs. ripe Concord grapes,

6Va lbs. sugar, 1 bottle Certo Fruit Pectin

First, prepare frui t Stem about Sy2 pounds fully ripe Concord grapes and crush thoroughly. Add l / 2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in a large sieve lined with a double thickness of cheesecloth. Drain. Use juice for mak-ing jelly; use pulp in sieve for butter. (Recipes below.)

GRAPE JELLY Follow directions for Apple Jelly (above), using 4 cups grape juice, 7 cups sugar, and i/2 bottle Certo.

GRAPE BUTTER Follow directions for Apple Butter (above), using 5 cups grape pulp, iy2 cups sugar, and y2 bottle Certo. Omit the spices.

SWEET CHERRY PRESERVES Yield: about 8 medium glasses (4 lbs. preserves)

5 cups prepared cherries (about 2Vi lbs. ripe sweet cherries)

5 cups (214 lbs.) sugar Vi cup lemon juice (2 or 3 lemons)

Vi bottle Certo Fruit Pectin First, prepare fruit. Stem and pit about 2i/2 pounds fully ripe sweet cherries. Measure 5 cups (firmly packed without crushing) into a large saucepan. Add sugar. Let stand t/2 hour, stirring occasionally. Then place over high heat and bring to a full roll-ing boil, stirring carefully. Remove from heat and let stand 3 to 4 hours.

Then make preserves. Squeeze lemons; measure y$ cup juice into saucepan with fruit. Place over high heat, bring to a full rolling boil, and boil hard 2 minutes, stirring carefully. Remove from heat and at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 8 to 10 minutes. Ladle into glasses. Top with y 8 inch hot paraffin.

STRAWBERRY PRESERVES Yield: about 10 medium glasses (5 lbs. preserves)

6 cups small whole berries (about 2 qts. berries) 1/2 cup water

7 cups (3 lbs.) sugar 1/2 bottle Certo Fruit Pectin

First, prepare fruit. Hull about 2 quarts of firm ripe small strawberries. Measure 6 cups whole berries (firmly packed without crushing) into a very large saucepan. Add water and sugar. Then make the preserves. Place over high heat and bring to a full rolling boil, stirring carefully to keep fruit whole. Reduce heat and boil gently 3 minutes. Remove f rom heat and at once stir in Certo. Skim off foam with metal spoon. Cool about 1 hour to help prevent floating fruit. Ladle into glasses. Cover with y8 inch hot paraffin.

TOMATO JAM Yield: about 9 medium glasses (4!4 lbs. jam)

3 cups prepared tomatoes (about 2 !4 lbs. ripe tomatoes) V/2 teaspoons grated lemon rind

14 cup lemon juice (2 lemons) 6V2 cups (2 lbs. 14 oz.) sugar


First, prepare tomatoes. Scald, peel, and chop about 2V4 pounds fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups into a large saucepan. Add i y 2 teaspoons grated lemon rind and V4 cup lemon juice to the tomatoes. Then follow directions at bottom of page 23.

FRESH FIG JAM Yield: about 12 medium glasses (6 lbs. jam)

4 cups prepared fruit (about 3 lbs. ripe figs)

V2 cup lemon juice (4 lemons)

7!4 cups (314 lbs.) sugar

1/2 bottle Certo Fruit Pectin

First, prepare fruit. Remove the stem ends and grind about 3 pounds fully ripe black or white figs.

Measure 4 cups into a very large saucepan. Add V2 cup lemon juice to the fruit.


M A N G O JAM Yield: about 12 medium glasses (6 lbs. jam)

4 cups prepared fruit (about 5 ripe mangoes) 2 tablespoons lemon juice (1 lemon)

714 cups (314 lbs.) sugar 1 bottle Certo Fruit Pectin

First, prepare fruit. Peel and remove seeds from about 5 medium fully ripe mangoes. Crush thor-oughly or grind. Measure 4 cups prepared fruit into a very large saucepan. Add 2 tablespoons lemon juice to the fruit.


APRICOT A N D PINEAPPLE JAM Yield: about 10 medium glasses (5 lbs. jam)

4 cups prepared fruit (14 lb. dried apricots and 20-oz. can crushed pineapple) 14 cup lemon juice (2 lemons) 614 cups (2 lbs. 14 oz.) sugar 14 bottle Certo Fruit Pectin

First, prepare fruit. Add 2 cups water to !4 pound dried apricots. Cover and let stand 4 hours or over-night. Drain, reserving liquid. Grind apricots or chop fine; mix with liquid. Add pineapple; measure 4 cups into very large saucepan. Add lemon juice.


To Make the Above Jams To the measured fruit in saucepan, add the exact


and boil hard 1 minute, stirring constantly. Re-move from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses. Cover at once with Va inch hot paraffin.

PEACH MARMALADE Yield: about 17 medium glasses (5V2 lbs. marmalade)

4Vz cups prepared fruit (1 orange, 2 lemons, and about 2 lbs. ripe peaches)


First, prepare fruit. Cut 1 orange and 1 of the lem-ons in quarters. Remove seeds. Grind, chop fine, or slice crosswise wafer thin. Squeeze the juice from the second lemon. Measure 2 tablespoons lemon juice into saucepan with the fruit. Add 1 cup water and simmer, covered, 20 minutes. Peel and pit about 2 pounds fully ripe peaches. Chop very fine or grind. Combine peaches and citrus fruits and measure 4i/2 cups into a very large saucepan. Then follow directions at bottom of page 25.

ORANGE MARMALADE Yield: about 7 medium glasses OV2 lbs. marmalade)

3 cups prepared fruit (3 oranges, 2 lemons)

5 cups (2% lbs.) sugar

Vz bottle Certo Fruit Pectin

First, prepare fruit. Remove skins in quarters from 3 medium-sized oranges and 2 medium-sized lem-ons. Lay quarters flat; shave off and discard about half of white part. With a sharp knife or scissors, slice remaining rind very thin, or chop or grind. Add 11/2 cups water and */8 teaspoon soda to rind; bring the mixture to a boil and simmer, covered, 20 minutes, stirring occasionally. Section or chop the peeled fruit; discard the seeds. Add this pulp and juice to the undrained cooked rind. Simmer, covered, for 10 minutes longer. Measure 3 cups fruit mixture into a very large saucepan. Then follow directions at bottom of page 25.

THREE-FRUIT MARMALADE Follow recipe for Orange Marmalade (above), us-ing 1 medium-sized orange, 1 small grapefruit, and 1 medium-sized lemon for the fruit.

CRANBERRY MARMALADE Yield: about J 7 medium glasses (5JA lbs. marmalade)

5 cups prepared fruit (2 oranges, 1 lemon, and

1 lb. ripe cranberries)

6V2 cups (2 lbs. 14 oz.) sugar

Vz bottle Certo Fruit Pectin

First, prepare fruit. Cut 2 medium oranges and 1 medium lemon in quarters. Remove seeds. Grind the fruit, chop fine, or slice crosswise wafer thin. Add IV2 cups water and y8 teaspoon soda. Simmer, covered, 20 minutes, stirring occasionally. Add 1 pound fully ripe cranberries; simmer, covered, 10 minutes. Measure 5 cups into very large saucepan.


GRAPE CONSERVE Yield: about 12 medium glasses (6 lbs. conserve)

4 cups prepared fruit (3 lbs. ripe grapes) ]A cup lemon juice (2 lemons)

1 tablespoon grated lemon rind Vi cup seeded raisins

1 cup finely chopped nuts 7 cups (3 lbs.) sugar

Vz bottle Certo Fruit Pectin First, prepare fruit. Slip skins f rom 3 pounds fully ripe grapes. Bring pulp to a boil; simmer, covered, 5 minutes. Sieve. Chop skins; add to pulp. Measure 4 cups into a very large saucepan. Add juice, rind, raisins, and nuts.


— To Make the Marmalades9 etc. — To the measured fruit in saucepan, add the exact



To Make Jelly Using Frozen Juice

Measure the amount of sugar and water specified in the recipe into a large saucepan. Mix well.

Place over high heat, bring to a full rolling boil, and boil hard J minute, stirring constantly. Re-move from heat and stir in thawed juice and lemon juice, if specified in recipe. Add Certo; mix well. Pour quickly into glasses. Paraffin at once. Or, for short storage, cover and keep in refrigerator.

FROZEN ORANGE JUICE JELLY Yield: about 5 medium glasses (2V2 lbs. jelly)

314 cups (1 lb. 7 oz.) sugar 1 cup water

3A cup (6-oz. can) frozen concentrated orange juice, thawed

3 tablespoons lemon juice (l ! /2 lemons)


F o l l o w direct ions at top of this page .

PEACH JAM (using frozen fruit) Yield: about 9 medium glasses {AV2 lbs. jam)

3 % cups (three 12-oz. boxes) frozen

sliced peaches, thawed and crushed

!4 cup lemon juice (2 lemons)

4V2 cups (2 lbs.) sugar


F o l l o w direct ions at top of page 27 .

STRAWBERRY JAM (using frozen fruit) Yield: about 9 medium glasses (4V2 lbs. jam)

4 cups (four 10-oz. boxes) quick-frozen

sliced strawberries, thawed

2 tablespoons lemon juice (1 lemon)


V2 bottle Certo Fruit Pectin

F o l l o w direct ions at top of page 27 .

To Make the Above Jams Place thawed fruit in a very large saucepan. Add

sugar and mix well. Then add lemon juice. Place over high heat, bring to a full rolling boil,


Handy Recipe Index See other side, too!

Freezer Jellies and Jams Page Page

Blackberry Jam . . . . 5 Red Raspberry Jelly . . 5 Blackberry Jelly . . . . 4 Strawberry Jam . . . . 5 Cherry Jam, Sour . . . 6 Strawberry Jelly . . . . 4 Cherry Jam, Sweet . . . 6 Strawberry-Rhubarb Grape Jelly 4 Jam 6 Red Raspberry Jam . . . 5

Cooked Fresh Fruit Jellies Apple Jelly 20 Loganberry Jelly . . . . 9 Beach Plum Jelly . . . . 14 Mayhaw Jelly 13 Black Raspberry Jelly . 10 Mint Jelly, Fresh . . . . 11 Blackberry Jelly . . . . 9 Peach Jelly 12 Boysenberry Jelly . . . . 9 Plum Jelly 10 Cherry Jelly, Sour . . . 12 Pomegranate Jelly . . . 15 Chokecherry Jelly . . . 12 Quince Jelly 14 Crab Apple Jelly . . . . 20 Red Raspberry Jelly . . 9 Currant Jelly 10 Rhubarb and Strawberry Dewberry Jelly 9 Jelly 13 Elderberry Jelly . . . . 11 Rhubarb Jelly 13 Grape Jelly 9 Strawberry Jelly . . . . 9 Guava Jelly 14 Youngberry Jelly . . . . 9

Wild Cherry Jelly . . . . 12

Cooked Fresh Fruit Jams Apricot Jam 19 Blueberry Jam 18 Blackberry Jam 16 Boysenberry Jam . . . . 16

Handy Recipe Index, com. See other side, too!

Page

Cherry Jam 18

Dewberry Jam 16

Gooseberry Jam . . . . 16

Grape Jam 16

Fig Jam, Fresh 22

Loganberry Jam . . . . 16

Mango Jam 23

Peach Jam 17

Page

Pear Jam 17

Plum Jam 17

Red Raspberry Jam . . . 16

Rhubarb Strawberry Jam 19

Rhubarb Jam 19

Strawberry Jam . . . . 16

Tomato Jam 22

Youngberry Jam . . . . 16

Cooked Fresh Fruit Preserves Cherry Preserves . . . . 21 Strawberry Preserves . . 22

Marmalades, Conserve, & Relish Cranberry Marmalade . 25

Grape Conserve . . . . 25

Orange Marmalade . . 24

Peach Marmalade . . . 24

Spiced Currant Relish . 18

Three-Fruit Marmalade 24

Cooked Dried § Canned Fruit Jams £ Jellies

Apple (juice) Jelly . . . 15 Grape (juice) Jelly . . . 15

Apricot (dried) and Wine Jelly 15

Pineapple Jam . . . 23

Jelly § Butter Combinations Combination Apple Jelly Combination Grape Jelly

and Butter 20 and Butter 21

Frozen Fruit Jams £ Jelly Orange Juice Jelly . . . 26 Peach Jam 26

Strawberry Jam 26

Handy Recipe Index, com. See other side, too!

Page

Cherry Jam 18

Dewberry Jam 16

Gooseberry Jam . . . . 16

Grape Jam 16

Fig Jam, Fresh 22

Loganberry Jam . . . . 16

Mango Jam 23

Peach Jam 17

Page

Pear Jam 17

Plum Jam 17

Red Raspberry Jam . . . 16

Rhubarb Strawberry Jam 19

Rhubarb Jam 19

Strawberry Jam . . . . 16

Tomato Jam 22

Youngberry Jam . . . . 16

Cooked Fresh Fruit Preserves Cherry Preserves . . . . 21 Strawberry Preserves . . 22

Marmalades, Conserve, & Relish Cranberry Marmalade . 25

Grape Conserve . . . . 25

Orange Marmalade . . 24

Peach Marmalade . . . 24

Spiced Currant Relish . 18

Three-Fruit Marmalade 24

Cooked Dried § Canned Fruit Jams £ Jellies

Apple (juice) Jelly . . . 15 Grape (juice) Jelly . . . 15

Apricot (dried) and Wine Jelly 15

Pineapple Jam . . . 23

Jelly § Butter Combinations Combination Apple Jelly Combination Grape Jelly

and Butter 20 and Butter 21

Frozen Fruit Jams £ Jelly Orange Juice Jelly . . . 26 Peach Jam 26

Strawberry Jam 26

FREE—Two More 16-Page Recipe Leaflets

"EXTRA-SPECIAL JAMS AND JELLIES FOR GIFT-GIVING" Discover how easy it is to make these really de-licious jams and jellies with an "extra touch" for gift-giving. For your FREE copy, just send your name and address to:

Extra-Special Jams and Jellies Box 1368 Kankakee, Illinois 60901

"JAM AND JELLY FAVORITES" This collection of additional jam and jelly reci-pes contains many regional favorites plus de-lightful fruit and berry combinations, butters, marmalades, and conserves—also more freezer recipes to add to the ones you already know. For your F R E E copy, just send your name and address to:

Jam and Jelly Favorites Box 1369 Kankakee, Illinois 60901

See page 29 for gift label offer.

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