The Wingham Advance-Times, 1961-06-21, Page 8The Wing-ham Advance-Times The CERTO way to perfect nresertiff 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.
Wednesday, June 21, 1961 Patc Strawberry Jam Yield: about 10 medium glasses (5 lbs. jam) 3% cups prepared fruit (about a quarts ripe berries) 1/2 cup strained lemon First, prepare the fruit. Crush completely, one layer at a time, abouta quarts fully ripe strawberries. Measure 3% 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 1 minute, stirring constantly. Re-move from heat and at once stir in Certo. Skim off foam with metal spoon. Then stir and skim by LE'ilIS for s 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/z cups prepared fruit about r',/2 quarts (about 20 mara- pears, r so-oz. schino cherries, can crushed % cup finely pineapple) chopped citron, 5 cups WA lbs.) sugar r orange, i lemon, r 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 r% 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
Cerro Crystals to fruit in saucepan and mix well.
Place over high heat and stir until mixture conies to a
hard boil. At once stir in sugar. Bring to afitll rolling
boil and boil hard I minute, stirring constantly. Re-
move from heat and skim offfoam with ris e tal 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 '/s inch hot paraffin.
Raspberry-Rhubarb Conserve
Yield: about 11 medium glasses (51/2 lbs. conserve)
4 cups prepared fruit 1/2 cup chopped
(about r lb. red- almonds
stalked rhubarb 6 cups (2 lbs. so oz.)
and s quart fully sugar
ripe red raspberries) % bottle Certo
1/2 cup seedless raisins fruit pectin
First, prepare the fruit. Slice thin or chop (do not
peel) about s pound red-stalked rhubarb. Add 1/4
cup water and simmer, covered, until rhubarb is
soft—about r minute. Crush about i 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 fi ill 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 with '/s inch hot paraffin.
Apricot-Pineapple Jam Yield: about S medium glasses (4 lbs. jam) 3 cups prepared fruit (about I% quarts ripe apricots and i so-oz. call crushed pineapple) First, prepare the fruit. Pit (do not peel) about s'/2 quarts fully ripe apricots. Cut in small pieces and grind. Measure 2 cups into a very large saucepan. Add s can (so-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 fidl rolling boil and boil hard I minute, Airring constantly. Remove from heat and at once stir in Cello. 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 '4 inch hot paraffin. Plum Jam (UNCOOKED) Yield: about 9 medium glasses (41/2 lbs. jam) 3 cups prepared fruit 51/2 cups (a lbs. 6 oz.) (about s1/2 quarts sugar ripe plums) is cup water r box Certo Crystals First, prepare the fruit. Pit (do not peel) about r 1/2 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 i minute,
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, ifjam is to be used
within a or 3 weeks, it may be stored in refrigerator.
Peach Butter
Yield: about 1 o medium glasses (5 lbs. jam)
2 tablespoons lemon
juice
1/4 teaspoon grated
lemon rind
1/4 teaspoon cinnamon
1/2 teaspoon ginger
% teaspoon coves
s box Certo Crystals
First, prepare the fruit. Peel and pit about z1/2 quarts
fully ripe peaches and chop or crush. Bring to a boil
and simmer, uncovered, so minutes. Put fruit pulp
through sieve.
Then make the butter. Measure the sugars and set
aside. Measure 4% 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 fill rolling boil and boil hard i minute,
stirring constantly. Remove from heat, skins off
foam with metal spoon, and ladle quickly into
glasses. Cover butter at once with 1/8 inch hot
paraffin.i Note: This butter may set slowly.
Blueberry Marmalade Yield: about 7 medium glasses (31/2 lbs. marmalade) 3 cups prepared fruit (i orange, r lemon, and about i pint ripe blueberries) 5 cups (A lbs.) sugar 1/2 bottle Certo fruit pectin First, prepare the fruit. Remove skins in quarters from r medium-sized orange and r 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 ;F4 cup water and % teaspoon soda; bring to a boil and simmer, covered, so minutes, stirring occasionally. Section or chop peeled fruit; discard seeds. Add pulp and juice to undrained cooked rind and simmer, covered, 15 minutes longer. Crush thorot131 = si " 1' " ' Conil,inc trim.; so. ; : . saucepan. Then wake the marmalade. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a frill 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 % inch hot paraffin. Apple Relish Yield: about it medium glasses (5% lbs. relish) 4 cups prepared apples 1/2 cup finely chopped
(about z% quarts
ripe apples)
nut meats
7 cups (3 lbs.) sugar
1/2 cup (1/4 lb.) seedless
raisins
% cup vinegar % 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 afitll rolling boil and boil hard 1
minute, stirring constantly. Remove from heat and
at once stir in Certo. Skins 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 1/8 inch hot
paraffin.
Grape Jelly
Yield: about 1 o medium glasses (5 lbs. jelly)
4 cups juice (about 3 quarts ripe grapes)
7 cups (1 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, so 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 are 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, skins off
foam with metal spoon, and pour quickly into
At. Covejelly at once with % inch hot paraffin.
SPECIAL RECIPE Strawberry Jelly (USING RONEY) Yield: about 6 medium glasses (3 lbs. jelly) 11/2 cups juice (about x quart ripe strawberries) 21/2 cups (i% lbs.) honey I box Certo Crystals First, prepare the juice. Crush thoroughly about x quart fully ripe strawberries. Place in jelly cloth or bag and squeeze out juice. Measure s1/2 cups juice into a large saucepan. Then make the jelly. Measure honey and set aside. Add Cerro Cryctals to 'Mice in sfiticroati and mix conies to a hard boil. At once stir in honey. Bring to a jitll rolling boil and boil hard r 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. 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 .12, Cobottrg, Ontario
Liquid or Crystals
cipes tested and approved by General Foods Kitchens
CERTi°
MENA FOOS
KITCHENS
juice (2 lemons) 7 cups (3 lbs.) sugar 1/, bottle Certo fruit pectin 1/4 cup lemon juice (a lemons) 51/2 cups (a lbs. 6 oz.) sugar % bottle Certo fruit pectin
41/2 cups prepared pulp
(about 21/2 quarts
fully ripe peaches)
51/2 cups (2 lbs. 6 oz.)
granulated sugar
1/4 cup firmly packed
brown sugar