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ten fruitfull ideas for your preserving kettle old family favorites strawberry jam yield about 10 medium glasses 5 lbs jam 3x cups prepared fruit about 2 qts ripe berries cup strained lemon juice 2 lemons 7 cups 3 lbs sugar bottle certo truit pectin first prepare the fruit crush completely one layer at a time about 2 quarts fully ripe strawberries mea sure 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 a full rolling boil and boil hard i minute stirring constantly remove from heat and at once stir in certo skim oil 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 variation spiced strawberry jam use recipe for strawberry jam add 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 y bottle certo fruit pectin first prepare the juice stem about 3 quarts fully ripe grapes and crush thoroughly add v cup water bring to a boil and simmer covered 10 minutes place in jelly cloth or bag and squeeze out juice measured cups into a very la rgc saucepan concord grapes give best color and flavor if wild grapes malagas or other tightskinned grapes are used use 32 cups grape juice and add 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 inch hot paraffin and some new ones too peach and pear jam yield about 9 medium glasses 4y lbs jam 3 cups prepared fruit about 1 quart each ripe peaches and pears cup lemon juice 2 lemons 6j cups 2 lbs sugar bottle certo fruit pectin first prepare the ruit peel and pit or core about 1 quart each fully ripe peaches anil pears chop very fine or grind combine fruits and measure cups into a very large saucepan squeeze the juice from 2 mediumsized lemons measure y 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 hurt 1 minute stirring con stantly remove from heat and at once stir in certo skim utt foam with metal spoon then stir and skim by turns for 5 minutes to cool slightly to prevent floating fruit ladle quickly into glasses f over jam at onco with i inch hot paraffin apricot and cherry jam yield about 9 medium glasses 4 lbs jam 4 cups prepared fruit about v 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 lj quarts fully ripe apricots cut in small pieces and grind or chop very fine stem and pit about 1 y quarts fully ripe sour cherries and chop fine com bine fruits and measure 4jj 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 st full rolling boil and boil hard 1 minute stirring con stantly remove from heat and add almond extract skim oil 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 j i inch hot paraffin o at o q p spiced crab apple jelly yield about 12 medium glasses 15 lbs jelly 5 cups juice about 3 quarts ripe tiau apples x to i teaspoon each ground cloves cinnamon and allspice or any desired combination of spices ti cups 3 lbs sugar bottle certo fruit pectin first prepare the juice remove blossom and stem ends from about zyi quarts fully ripe crab apples cut in small pieces do not peel or core add gji 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 rcrij large saucepan then make the jelly add sugar to juice in saucepan and mix well place over high heal and bring to a boil stirring constantly at once stir in certo then bring to a full rolling boil and hail hard 1 minute stirring constantly remove from heat skim off foam with metal spoon and pour quickly into glasses cover jelly at once with j s 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 2y 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 1inch pieces do not peel about 2 pounds rhubarb blend place fruits in jelly cloth or bag and squeeze out juice measure t 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 jjj inch hot paraffin peach and plum jelly yield about ii medium glasses 5 lbs jolly zv cups juice about 15 qts ripe peaches and 1 qt ripe plums y cup lemon juice 2 lemons 7 cups 3 lbs sugar 1 bottle certo fruit pectin first prepare the juice pit do not peel about 1 qts fully ripe soft peaches crush thoroughly crush do not peel or pit about 1 qt fully ripe plums combine fruits add cup water bring to a boil and simmer covered 10 minutes place in jelly cloth or bag and squeeze out juice measure 3i cups into a very large saucepan squeeze and strain the juice from 2 mediumsized 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 y inch hot paraffin strawberry marmalade yield about 10 medium glasses 5 its marmalade 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 mediumsized orange and 1 mediumsized lemon in quarters remove seeds grind chop fine or slice crosswise wafer thin add j 2 cup water and 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 very large saucepan then make the marmalade add sugar to fruit in sauce pan 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 marmalade at once with s inch 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 zy lbs sugar 1 box certo crystals first prepare the fruit pit do not peel about 3 qts fully ripe plums cut in small pieces and chop add y cup water bring to a boil and simmer covered 5 minutes measure c cups into 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 comes to a hard boil at once stir in sugar bring to a full rolling boil and boil hard i 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 jam at once with inch hot paraffin pepper relish yield about 6 medium glasses 3 lbs relish 2 cups prepared peppers about 9 or 10 peppers 3x cups vinegar 3x cups ox lbs sugar 1 box certo crystals first prepare the peppers cut open about i or 10 mediumsized peppers and discard seeds for best color use half green and half sweet red peppers put through food chopper twice using finest blade drain press out half of the juice measure 2 cups poppers into a large saucepan add y cup vinegar then make the relish measure sugar and set aside add certo crystals to peppers in saucepan and mix well place over high heat and stir until mix ture comes 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 4 inch hot paraffin certo s 1minute boil makes them all so quick and easy theres such a wonderful limitless variety of jams and jellies you can make with certo of course youll want to make those which are perennial favorites with your family and because the certo method is so quick and sure we know youll enjoy creating some of these more unusual varieties to store away in your preserves cupboard theyll make delicious special invasion treats for your family and friends there are dozens of certo recipes in every package of certo crystals and in the underthelabel recipe book around every bottle of liquid certo lee certo liquid or crystals products and recipes tested and approved by general foods kitchens