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Clinton News-Record, 1961-06-22, Page 44— C li n to n N e w s - Re co r d— T hu rs . , Ju n e 2 2, 1 9 6 1 as 0 a. ral GENERA i00DS ITC H ENS 1-1 0 z E-1 z A 0 CERTO way to perfect preserving MAKES UP TO 50% MORE JAMS AND JELLIES The Certo method of perfect preserving gives you up to 50% more jams and jellies than the long-boil method, from the same amount of fruit. This is because, with Certo, you boil the fruit only one minute after it reaches a rolling boil. So, much less of the quantity and flavour evaporates. You can use fully ripe fruits at their colourful, flavourful best with Certo fruit pectin; and your jams and jellies will always set. Try these recipes and the dozens of other recipes in every package of Certo Crystals and in the recipe book under the label of every bottle of Certo Liquid. Each recipe shows the exact yield of a specific fruit. sses .5 .Jane 3% cups prepared fruit juice (2 lemons) (about 2 quarts ripe berries) 1/2 bottle Certo 7 cups (3 lbs.) sugar 1/4 cup strained lemon fruit pectin First, prepare the fruit. Crush completely, one layer at a time, about 2 quarts fully ripe strawberries. Measure 3 3/4 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 afull rolling boil and boil hard minute, stirring constantly. Re- move 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. Paradise Pear Jam Yield: about 9 medium glasses (41/2 lbs. jam) 41/2 cups prepared fruit about 1/2 quarts (about 20 mara- pears, I Io-oz. schino cherries, can crushed 1/2 cup finely pineapple) chopped citron, 5 cups (21/4 lbs.) sugar a orange, I lemon, I box Certo Crystals First, prepare the fruit. Chop about 20 maraschino cherries, or enough to make 1/4 cup. Chop citron to make 1/2 cup. Remove skins in quarters from orange and lemon. Lay quarters flat; shave off and discard about half of white part. With sharp knife or scis- sors, slice remaining rind fine. Section and chop peeled orange and lemon, discarding seeds. Peel and core about 11/2 quarts fully ripe pears; then grind. Combine all fruits, including pineapple. Measure 41/2 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 aJnll rolling boil and boil hard i minute, stirring constantly. Re- move from heat and 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 1/8 inch hot paraffin. Raspberry-Rhubarb Conserve Yield: about 1.1 medium glasses (5 1/2 lbs. conserve) 4 cups prepared fruit % cup chopped (about I lb. red- almonds stalked rhubarb 6 cups (2 lbs. to oz.) and i quart fully sugar 1/2 cup seedless raisins ripe red raspberries) 1/2 bottle Certo fruit pectin First, prepare the fruit. Slice thin or chop (do not peel) about I pound red-stalked rhubarb. Add 1/4 cup water and simmer, covered, until rhubarb is soft—about a minute. Crush about a quart fully ripe red raspberries. Combine fruits and measure 4 cups into a very large saucepan. Add the raisins and chopped almonds to the fruit in the saucepan. Then make the conserve. Add sugar to the fruit in saucepan and 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 at once with 1/8 inch hot paraffin. Yie a out 8 medium glasses (4 lbs. jam) 3 cups prepared fruit (about '1/2 quarts ripe apricots 51/2 cups (2 lbs. 6 oz.) 1/4 cup lemon juice (2 lemons) and I ro-oz. can sugar 1/2 bottle Certo crushed pineapple) fruit pectin First, prepare the fruit. Pit (do not peel) about a1/2 quarts fully ripe apricots. Cut in small pieces and grind. Measure 2 cups into a very large saucepan. Add a can (ao-ounces) crushed pineapple and 1/4 cup lemon juice. 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 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 1/8 inch. hot paraffin. Plum Jam (UNCOOKED) Yield: about 9 medium glasses (4 1/2 lbs. jam) 3 cups prepared fruit 51/2 cups (2 lbs. 6 oz.) (about 1/2 quarts sugar ripe plums) % cup water I box Ccrto Crystals First, prepare the fruit. Pit (do not peel) about a% quarts fully ripe plums. Cut in small pieces and chop. Add 1/4 cup water. Bring to a boil and sim- mer, covered, 5 minutes. Measure 3 cups into a large pan or bowl. Then make the jam. Measure sugar, add to fruit, stir and set aside. Mix water and Certo Crystals in a small saucepan. Bring to a boil and boil hard sminute, stirring constantly. Add to fruit mixture, stirring well. Then stir to dissolve sugar, about 3 minutes. Ladle quickly into glasses or freezer containers. Cover at once with tight lids or seals. Let stand 24 hours. Then store in freezer. Or, if jam is to be used within 2 or 3 weeks, it may be stored in refrigerator. Peach Butter Yield: about io medium glasses (5 lbs. jam) 41/2 cups prepared pulp 2 tablespoons lemon (about 21/2 quarts juice fully ripe peaches) 1/4 teaspoon grated 51/2 cups (2 lbs. 6 oz.) lemon rind granulated sugar 1/4 teaspoon cinnamon 1/4 cup firmly packed 1/2 teaspoon ginger brown sugar 1/4 teaspoon cloves I box Certo Crystals First, prepare the fruit. Peel and pit about 21/2 quarts fully ripe peaches and chop or crush. Bring to a boil and simmer, uncovered, to minutes. Put fruit pulp through sieve. Then make the butter. Measure the sugars and set aside. Measure 41/2 cups pulp into a very large sauce- pan. Add lemon juice and rind, cinnamon, ginger and cloves. Add Certo Crystals and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in white and brown sugars. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and ladle quickly into glasses, Cover butter at once with % inch hot paraffin. Note: This butter may set slowly. Yield: about 7 medium glasses (31/2 lbs. marmalade) 3 cups prepared fruit (I orange, a lemon, and about I pint ripe blueberries) 5 cups (21/4 lbs.) sugar 1/2 bottle Certo fruit pectin First, prepare the fruit. Remove skins in quarters from I medium-sized orange and a medium-sized lemon. Lay quarters flat; shave off and discard about half of white part. With a sharp knife or scissors, slice remaining rind very fine, or chop or grind. Add 1/4 cup water and 1/8 teaspoon soda; bring to a boil and simmer, covered, I° minutes, stirring occasionally. Section or chop peeled fruit; discard seeds. Add pulp and juice to =drained cooked rind and simmer, covered, 15 minutes longer. Crush thoroughly about r pint fully ripe blueberries. Combine fruits and measure 3 cups into a very large saucepan. Then make the marmalade. Add sugar to fruit in saucepan and niix 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 at once with 1/4 inch hot paraffin. Apple Relish Yield: about ii medium glasses (5 1/2 lbs. relish) 4 cups prepared apples 1/2 cup finely chopped (about 21/2 quarts ripe apples) 1/2 cup (1/4 lb.) seedless nut meats 7 cups (3 lbs.) sugar raisins 1/2 cup vinegar 1/4 bottle Certo fruit pectin First, prepare the apples. Core and grind about 21/2 quarts fully ripe apples. Measure 4 cups into a very large saucepan. Then make the relish. Add sugar, vinegar, nuts, and raisins 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 relish at once with % inch hot paraffin. Grape Jelly Yield: about 10 medium glasses (5 lbs. jelly) 4 cups juice (about 3 quarts ripe grapes) 7 cups (3 lbs.) sugar 1/2 bottle Certo fruit pectin First, prepare the juice. Stem about 3 quarts fully ripe grapes and crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, ao minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. (Concord grapes give best colour and flavour. If wild grapes, Malagas, or other tight-skinned grapes arc used, use 31/2 cups grape juice and add 1/4 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 1/8 inch hot paraffin. arrAbiaL rtnuirn Strawberry Jelly (USING HONEY) Yield: about 6 medium glasses (3 lbs. jelly) I% cups juice (about I quart ripe strawberries) 21/2 cups (a 7/8 lbs.) honey a box Certo Crystals First, prepare the juice. Crush thoroughly about quart fully ripe strawberries. Place in jelly cloth or bag and squeeze out juice. Measure I1/2 cups juice into a large saucepan. Then make the jelly. Measure honey and set aside. Add Certo Crystals to juice in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in honey. Bring to a fill 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 1/8 inch hot paraffin. Get your free copy of THE JELLY MAKER'S MANUAL This convenient folder is a wonderful help for both the veteran and new preserver alike. It contains many hints on preparing, preserving, sealing and storing jams and jellies, as well as some interesting new recipes your family will love. Send for your copy now, and keep it handy throughout the preserving season. You will use it often. Just mail your name and address to: GENERAL FOODS KITCHENS Department J2, Cobourg, Ontario CERTO Liquid or Crystals Recipes tested and approved by General Foods Kitchens