Clinton News-Record, 1960-06-23, Page 4Ten Fruit-full ideas
for your
Preserving Kettle
OLD FAMILY FAVORITES .
STRAWBERRY JAM
Yield: about 10 medium glasses (5 lbs. jam)
33%, cups prepared fruit (about 2 qts. ripe berries)
X cup strained lemon juice (2 lemons)
7 cups (3 lbs.) sugar
X bottle Certo fruit pectin
First, prepare the fruit. Crush completely, one layer at a
time, about 2 quarts fully ripe strawberries. Mea-
sure 39.4. cups into a very large saucepan, Add
lemon juice.
Then make the jam. Add sugar to fruit in saucepan, mix
well. Place over high heat, bring to a full rolling
boil and boil hard 1 minute, stirring constantly.
Remove from heat and at once stir in Certo.
Skim off foam with metal spoon. Then stir and
skim by turns for 5 minutes to cool slightly, to
prevent floating fruit. Ladle quickly into glasses.
Cover jam at once with inch hot paraffin.
VARIATION
Spiced Strawberry Jam. Use recipe for strawberry jam.
Add y2 teaspoon each allspice, cinnamon, and
ground cloves, or any desired combination of
spices, to crushed strawberries.
GRAPE JELLY
Yield: about 10 medium glasses (5 lbs, jelly)
4 cups juice (about 3 quarts ripe grapes)
7 cups (3 lbs.) sugar
X bottle Certo fruit pectin
First, prepare the juice. Stem about 3 quarts fully ripe
grapes and crush thoroughly. Add !4 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. (Concord
grapes give best color and flavor. If wild grapes,
Malagas, or other tight-skinned grapes are used,
use 3X?, cups grape juice and add 14 cup lemon
juice.)
Then make the jelly. Add. sugar to juice in saucepan
and 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 jelly at once with Y3 inch hot
paraffin.
SPICED CRAB APPLE JELLY
Yield; about 12 medium glasses (6 lbs. jelly)
5 cups juice (about 3% quarts ripe crab apples)
Xi to 1 teaspoon each ground cloves, cinnamon and
allspice, or any desired combination of spices
734 cups (3% lbs.) sugar
X bottle Certo fruit pectin
First, prepare the juice. Remove blossom and stem ends
from about 3 ;12 quarts fully ripe crab apples; cut
in small pieces, Do not peel or core. Add 63 cups
water and the spices; bring to a boil and simmer,
covered, 10 minutes. Crush with masher and sim-
mer, covered, 5 minutes longer. Place in jelly cloth
or bag and squeeze out juice. Measure 5 cups juice
into a very large saucepan.
Then make the jelly. Add sugar to juice in saucepan
and 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 I
minute, stirring constantly. Remove from heat,
skim off foam with metal spoon, and pour quickly
into glasses. Cover jelly at once with Vg inch
hot paraffin.
RASPBERRY AND RHUBARB JELLY
Yield: about 12 medium glasses (6 lbs, jelly)
4 cups juice (about 1 quart ripe red raspberries
and 234 lbs. rhubarb)
7 cups (3 lbs.) sugar
1 bottle Certo fruit pectin
First, prepare the juice. Crush about 1 quart fully ripe
red raspberries. Cut in 1-inch pieces (do not peel)
about 2% pounds rhubarb; blend. Place fruits in
jelly cloth or bag and squeeze out juice. Measure 4
cups into a very large saucepan.
Then make the jelly. Add sugar to juice in saucepan
and 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 jelly at once with inch
hot paraffin.
STRAWBERRY MARMALADE
Yield: about 10 medium glasses (5 lbs. marmalade
4 cups prepared fruit (1 orange, 1 lemon, and,abot
1 qt, ripe strawberries)
7 cups (3 lbs,) sugar
X bottle Certo fruit pectin
First, prepare the fruit. Cut 1 medium-sized orange an
1 medium-sized lemon in quarters. Remove seed
Grind, chop fine, or slice crosswise wafer thin. Ad
j-2 cup water and ti teaspoon soda. Bring to a bo
and simmer, covered, 30 minutes, stirring occasiot
ally. Crush thoroughly about 1 quart fully. ri
strawberries. Combine fruits and juices and me'
sure 4 cups into a very large saucepan.
Then make the marmalade. Add sugar to fruit in sane(
pan and mix well. Place over high heat, bring.to
full rolling boil, and boil hard 1 minute, stirri
constantly. Remove from heat and at once stir i
Certo. Skim off foam with metal spoon. Then st
and skim by turns for 5 minutes to cool slightl
to prevent floating fruit. Ladle quickly int
glasses. Cover marmalade at once with 3.13 ,4nc
hot paraffin.
SPICED PLUM JAM
Yield: about 14 medium glasses (7 lbs, jam)
6 cups prepared fruit (about 3 qts. ripe plums)
1 teaspoon cinnamon
8 cups (3X lbs.) sugar
1 box Certo Crystals
First, prepare the fruit. Pit (do not peel) about 3 (it!,
fully ripe plums. Cut in small pieces and cho
Add y?, cup water; bring to a boil and simme
covered, 5 minutes. Measure 6 cups into a very larg
saucepan. Add 1 teaspoon cinnamon.
Then make the jam. Measure sugar and set asid
Add Certo Crystals to fruit in saucepan and,mi
well. Place over high heat and stir until mixtur
comes to a hard boil. At once stir in sugar. Bring t
a full rolling boil and boil hard I minute, stirring!
constantly. Remove from heat and skim-off foan
with metal spoon. Then stir and skim by turm
for 5 minutes to cool slightly, to prevent floating
fruit. Ladle quickly into glasses. Cover jam at
once with 14 inch hot paraffin.
AND SOME NEW ONES TOO!
PEACH AND PEAR JAM
Yield: about 9 medium glasses (4M lbs. jam)
3% cups prepared fruit (about 1 quart each
ripe peaches and pears)
cup lemon juice (2 lemons)
6% cups (2% lbs.) sugar
A bottle Certo fruit pectin
First, prepare the fruit. Peel and pit or core about 1
quart each fully ripe peaches and pears. Chop very
fine or grind. Combine fruits and measure 332 cups
into a very large saucepan. Squeeze the juice from
2 medium-sized lemons. Measure 34 cup into
saucepan with fruit.
Then make the jam. Add sugar to fruit in saucepan
and mix well. Place over high heat, bring to a full
rolling boil and boil hard 1 minute, stirring con-
stantly. Remove from heat and at once stir in
Certo. Skim off foam with metal spoon. Then stir
and skim by turns for 5 minutes to cool slightly,
to prevent floating fruit. Ladle quickly into
glasses. Cover jam at once with 3 inch hot paraffin.
APRICOT AND CHERRY JAM
Yield: about 9 medium glasses (4X lbs. jam)
4 14 cups prepared fruit (about 1% qts. each
ripe apricots and ripe sour cherries)
5% cups (2 lbs. 6 oz.) sugar
1 box Certo Crystals
;!, teaspoon almond extract
First, prepare the fruit. Pit (do not peel) about 13 (2
quarts fully ripe apricots. Cut in small pieces and
grind or chop very fine. Stem and pit about 1%
quarts fully ripe sour cherries and chop fine. Com-
bine fruits and measure 4:1 cups into a large
saucepan.
Then make the jam. Measure sugar and set aside. Add
Certo Crystals to fruit in saucepan and mix well.
Place over high heat and stir until mixture comes
to a hard boil. At once stir in sugar. Bring to a full
rolling boil and boil hard 1 minute, stirring con-
stantly. Remove from heat and add almond
extract. Skim off foam with metal spoon. Then
stir and skim by turns for 5 minutes to cool slightly,
to prevent floating fruit. Ladle quickly into glasses.
Cover jam at once with :3 g inch hot paraffin.
PEACH AND PLUM JELLY
Yield: about 11 medium glasses (514 lbs, jelly)
3% cups juice (about 1X qts. ripe peaches
and 1 qt. ripe plums)
cup lemon juice (2 lemons)
7 cups (3 lbs.) sugar
1 bottle Certo fruit pectin
First, prepare the juice. Pit (do not peel) about qts.
fully ripe soft peaches. Crush thoroughly. Crush
(do not peel or pit) about 1 qt. fully ripe plums.
Combine fruits. Add j cup water; bring to a boil
and simmer, covered, 10 minutes. Place in jelly
cloth or bag and squeeze out juice. Measure 3,1e2
cups into a very large saucepan. Squeeze and strain
the juice from 2 medium-sized lemons. Measure
cup into saucepan with peach and plum juice.
Then make the jelly. Add sugar to juices in saucepan
and mix well. Place over high heat and bring to a
boil, stirring constantly. At once stir in Certo fruit
pectin. 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 jelly at once with s' inch
hot paraffin.
PEPPER RELISH
Yield: about 6 medium glasses (3 lbs. relish)
2 cups prepared peppers (about 9 or 10 pepper's)
3% cups vinegar
31,4 cups (1X lbs.) sugar
1 box Certo Crystals
First, prepare the peppers. Cut open about 9 or, 1
medium-sized peppers and discard seeds. (For bes
color, use half green and half sweet red peppers.
Put through food chopper twice, using finest bla!'d
Drain; press out half of the juice. Measure 2 cup
peppers into a large saucepan. Add cup vineaa
Then make the relish. Measure sugar and set astd
Add Certo Crystals to peppers in saucepan an
mix well. Place over high heat and stir until mi
Lure comes to a hard boil. At once stir in suga
Bring to a full rolling boil and boil hard 1 minyt
stirring constantly. Remove from heat and skir
off foam with metal spoon. Then stir and skim,b
turns for 5 minutes to cool slightly, to preve
floating fruit. Ladle quickly into glasses. Cover,
once with inch hot paraffin.
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Certo' s 1-minute boil makes them all so quick and easy!
There's such a wonderful, limitless variety of jams and jellies you
can make with Certo. Of course you'll want to make those
which are perennial favorites with your family. And because
the Certo method is so quick and sure, we know you'll enjoy
creating some of these more unusual varieties to store away
in your preserves cupboard. They'll make delicious "special
occasion" treats for your family and friends.
There are dozens of Certo recipes in
every package of Certo Crystals and
in the under-the-label recipe book
around every bottle of liquid Certo.
CERTO
Liquid or Crystals
Products and Recipes tested and
approved by General Foods Kitchens