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HomeMy WebLinkAboutThe Goderich Signal-Star, 1960-06-23, Page 14Ten Fruit -full ideas. +resemTm for your • OLD FAMILY FAVOR/TES . STRAWBERRY, -JAM r aid:bout 10 'neur,J,m. glasses i5 i`bs. jam) r; cups prepared fruit (about 2 qts. ripe berries) cup strained lemon juice (2 lemons). 7 cups (3 lbs.) sugar bottle Certo fruit pectin First, prepare the fruit.,C'r0sh completely, one layer at a time, about. 2 qua?ts�"fully ripe strawberries. Mea- sure 334. CLIPS into a very large saucepan. Add lemon juice: Then make the jam. Add sugar to fruit in saucepan -,,In, --- well, Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and at onceer-etir•• 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. e-7.. -Cover-jam-at once with t -h inch hot paraffin. VARIATION . Spiced Strawberry Jam. Use recipe' for strawberry jam. Add )2 teaspoon each allspice, cinnamon, and . ground. cloves, or any desired combination* of spices, to, crushed strawberries. GRAPE JELLY Yield; about 10 medium q/asses (5 lbs. jelly) 4 cups juice (about 3 quarts ripe grapes) 7 cups (3 lbs.) sugar Tiottle Certo fruit pectin First,'prepare the juice. Stern, about 3 quarts fully ripe grapes and crush thoroughly. Add "12 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag andsqueeze out juice. Measure 4 cups into a real large saucepan. (Concord grapes give best color and flavor. If wild grapes, 1Malagas, or other tight -skinned grapes are used, use ;312 cups grape juice and it'tld It 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. I emcive from heat, skim off foam with "metal spoon, and pour quickly into glasses. Cover jelly at once with tK�inch hot paraffin. r AND SOME NEW ONES TOO! PEACH AND PEAR JAM Yie/d. about 9 medium g/asses (4);, lbs. jam) 3',; cups prepared, fruit (about 1 quart each ripe peaches apd pears) ;4 cup lemon juice (2 leliions) 6; 2 cups (2', lbs.) sugar bottle Certo fruit pectin First, prepare the rfruit: "Peel and pit og•. core about 1 quart each fully ripe peaches and pears. Chop very fine or grind. Combine fruits and measure 3! 2 cups into a very large saucepan. Squeeze the juice from 4 rnediurn-sied lemons. Measure 11. 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 ,call rolling boil and boil bard 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 tutns for 5 minutes to cool slightly,___ to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with 1 H inch hot paraffin. • APRICOT AND CHERRY JAM about 9 medium glasses (4;% lbs. jam). . 4;..�cups prepared fruit (about 1'.•,`, qts. each ripe apricots and ripe sourcherries) 5.; cups (2 lbs. 6 oz.) sugar 1 box'Certo Crystals teaspoon almond extt' First, prepare the fruit. Pit (do ,not pee)) about 1 1 ., 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 t 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 a full rolling boil and boil hard 1 i iinute, stirring con- stantly. Remove fron .heat and add almond `r extract: Skim" off fon with metal spoon. Then stir and skim -by turns for 5 minutes -to cool slightly, to prevent floating fruit. Ladle quickly into glasses. ""' ---Cdrer jam at once with, ., in h..lru .pTtzaftha.".,�-,... ra u 0 w w 0 0 0 0 SPICED 'CRAB APPLE JELLY Yield: a'tla tit 12yrrtedrurn'gtasses (6 lbs, jelly) 5 cups juice (about 3; quarts ripe crab apples) to 1 teaspoon.each ground cloves; cinnamon and allspice, or any desired combination of spices 7 cups (3', lbs.) sugar • bottle Certo fruit pectin First,'prepar'"e the juice. Remove blossom and stem ends froin. about 8! •, quarts fully ripe crab apples,•cut in small pieces. 1)o not peel or core. Add fi t.2 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 hag and sq4iiget.ze out juice. Measure 5 cups juice into a rerlj -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 print; 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 t inch hot paraffin. STRAWBERRY .MARMALADE about 10 medium glasses (5 rt"rs-manna/ade) 4 cups prepared fruit (1 orange, 1 lemon, and about 1 qt. ripe strawberries) 7 cups (3 lbs.) sugar bottle Certo fruit pectin First, prepare the fruit. Cut 1 medium-sized orange and 1 medium-sized lemon iv quarters. Remove seeds. Grind, chop -fine, or slice crosswLse walerthin. Add /2 cup water and t teaspoon soda. Bring to a boil and simmer, covered, 30 minutes, stirring occasion- ally. Crush thoroughly about 1 quart fully ripe, strawberries. Combine fruits and juices and mea- sure 4 cups into a t ertj large saucepan ; a. in. ,rw.r ye.•h •-+.K' .-Pe..u.« Then make the marmalade. Add sugar �to fruit to sauce pan_ and mix well. Place over, high heat, bring to .L full rolling boil, and boil hard L. minute, stirring ..constantly. Remove from lieat 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 marmalade at once. with 1, inch hot paraffin. RASPBERRY AND RHUBARB JELLY Yield: about 12 medium glasse s (.6 lbs. jelly) 4 cups juice (about 1. quart ripe red raspberries and 2; lbs. rhubarb? - ' 7 cups (3 lbs.) sugar 1 bottle Certo fruit pectin First, prepare the juice. Crush about 1 quart fully ripe red raspberries. ('ut in 1 -inch, pieces ((Jo not peel.) about 21, pounds rhubarb; blend. flat fruits in jelly cloth or bag and squeeze out juice. '\teasu.re 4 cups into a i'er;l large saucepan. Thenjmake 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 - l.s inch hot paraffin. ._ i SPICED PLUM JAM Yield: about 14 o,c•rliurn q/asses (7 lbs. jam) 6 cups prepared fruit (about 3 qts: -ripe plums) • • 1 teaspoon cinnamon 8 cups (3; lbs.) -sugar 1 box Certo Crystals . yy.• First; prepare the fruit. Pit (do not peel) about 3 qts. fully .ripe plums. Cut in •strh ill ---•pieces and chop. Ad a'•, cup water Firing US' a boil and simmer, covered, 5 mlf'iutes.' Measure 6 (-Limn-Ito,a very large saucepan. Add 1 teaspoon cinnamon., 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 - eornesto a.hard):boil. At once stir in sugar. Bring40- -.. a• full, rolling boil and bail hard '1 minute, stirring constantly. Remove frortUreat 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 glaskes. Cover jam '"at once with ! . inch hot paraffins PEACH AND PLUM JELLY Yiuld, about J1 mem u; r, c/!as;ses (5F1 lbs.' jelly) 3';; cups juice (about 1' qts. ripe peaches and 1 qt. ripe plums) , ;;,.r�up lemon _i.uice (2,IPmons) 7 cups (3, lbs:) sugar 1 bottle Certo fruit pectin First, prepare the juice. Pit (r o not iTeel),about 1 ! 2 qts. fully ripe soft peaches. Crush thoroughly. Crush (do nbt peel or pit) . about 1 qt. fully ripe plum';. Combine fruits. Add t.f cup.,water; bring ;o a boir and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juke. Measure 3! cups into a very .)urge saucepan. Squeeze and, strain the juice from 2 medium-sized lemons. Measure cup into saucepan with peach and plum juice.- Then uice.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 Vs inch h:ot._para l PEPPER RELISH Yield; anout 6 medium glasses (3 lbs. relish) 2 cups prepared peppers (about 9 or 10 peppers) • 3'/4' cups 'vinegar 3;r cups (1'1,lbs.) sugar 1 box Certo Crystals First, prepare the peppers. Cut open about 9 or 10 ' medium-sied peppers and discard seeds.- (FObest �o1or,,;use half' green and 'half sweetred peppers.) Put through food chopper -twice, using finest blas I�rairi press out half of the juice. Measure 2 peppers into a large saucepan. Add r.,j. cup vinegar. Then make'the relish. Measure sugar ar,l, set aside. Add 'Certo Crystals to peppers in ..saucepan' and mix well. Place over, high heat and stir until mix- ture coma?s to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute; stirring constantly. Remove 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 at once with ? , inch hot paraffin. Certo's 1 -minute boil makes .them allso quickand ..easy: sof) 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. 4, • s 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. C CERTO "Liquid or Crystals Ptoducc is and Recipes ,tested and approved by General Foods Kitchens 4.