Title: Certo: A Short Cut to Better Jams and Jellies
Creator: General Foods Corporation
Release date: June 4, 2021 [eBook #65506]
Most recently updated: October 18, 2024
Language: English
Other information and formats: www.gutenberg.org/ebooks/65506
Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
Certo Division of General Foods Corporation
Fairport, N.Y., U. S. A.
Copyrighted 1943, U. S. A., General Foods Corp.
To obtain additional local-fruit recipes write General Foods, 250 Park Ave., New York, N. Y.
1. Prepare Fruit: Select fully ripe fruit. Wash, then prepare exactly as recipe directs. If fruit lacks tartness add ¼ cup lemon juice when adding sugar. For separating juice for jelly, use 1-yard square of Canton flannel, spread over colander. Place prepared fruit in cloth, bring corners together and twist while pressing down on bag. To make jellies from dripped juice, use twice amount of fruit called for in recipe.
2. Prepare Glasses: Wash, scald, and drain the glasses and tin covers needed, and melt paraffin in a small pot over hot water while making jelly or jam. Use new paraffin; old paraffin often causes spoilage. If tin covers are not available, cut out circles of paper to paste over tops of glasses.
3. Measure Sugar and Fruit: Use the same standard measuring cup, holding ½ pint, level full, for both sugar and fruit. If sugar is weighed, weigh fruit also. To measure fruit for jam, pack solidly into cup until juice and fruit come to top. If there is a slight shortage, fill last cup, or fraction of cup, with water. If not quite enough juice for jelly, mix water with pulp in jelly bag and squeeze again.
4. Cook Rapidly: For quickest jelly making, use an aluminum kettle or saucepan—6 to 8 quart size. The kettle or saucepan should be less than one-half full of sugar and fruit to permit a full rolling boil, a boil which cannot be stirred down. Use hottest flame. If fire is slow, keep kettle covered after sugar is dissolved until mixture comes to a boil. Stir while coming to a boil, and while boiling.
5. Add Certo: For jelly, add Certo as soon as fruit juice and sugar mixture comes to a boil; then bring to a full rolling boil and boil hard for exactly ½ minute, stirring constantly. For jam, cook fruit and sugar mixture at full rolling boil for exactly 1 minute, stirring constantly; then remove from fire and stir in Certo. Time boil by the clock.
6. Skim, Pour, Paraffin: Skim jelly and pour directly from saucepan into clean, freshly scalded glasses. Skim and stir jam for 5 minutes by turns. This cooling helps prevent floating fruit. Ladle into glasses. Leave ½-inch space at top of each glass. Cover at once with ⅛ inch of hot paraffin. When cool, cover glasses with scalded tin covers or tightly pasted paper covers. Be sure to store in cool, dry place.
New Certo Users: Read carefully pages 4, 5, 17, 18, 31.
The recipes on this page and the next show how to make both jelly and jam from the same batch of fruit. Here is the very latest short-cut in jelly making applied to the two most popular fruits—strawberries and grapes.
4 cups (2 lbs.) berry juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, place 5 quarts uncrushed strawberries in kettle. Add ½ cup sugar and mix. This sugar is in addition to 7½ cups specified above. Cover kettle and heat gently until juice starts to flow, then bring just to the simmering point. Place in colander or sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Use remaining fruit for Whole Strawberry Jam below.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
4 cups (2 lbs.) strawberries
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare fruit, use strawberries remaining from Sparkling Jelly above. Measure sugar and strawberries into large kettle, filling up last cup with the excess juice, if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, stem about 5½ pounds fully ripe grapes and crush thoroughly. Add ½ cup water, cover, and simmer 5 minutes. Place in large sieve lined with double layer of cheesecloth. Drain 4 cups juice. (Remove cheesecloth and use fruit remaining in sieve for Concord Grape Butter below.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire; at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
5 cups (2½ lbs.) prepared pulp
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare pulp, rub grapes, remaining from Concord Grape Jelly above, through sieve. Measure sugar and prepared pulp into large kettle. If necessary, fill up last cup with the excess juice or water. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).
5 cups (2½ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, crush about 4 pounds fully ripe fruit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, crush thoroughly or grind about 3 quarts fully ripe berries. Place in jelly cloth or bag and squeeze out juice. (If berries lack tartness substitute ¼ cup lemon juice for ¼ cup prepared juice.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, stem and crush about 3 pounds fully ripe cherries. Do not pit. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. (For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
Use unsweetened juice. Follow recipe for fresh fruit jelly, substituting ¼ cup strained lemon juice for ¼ cup of the fruit juice specified. For fresh fruit jelly recipes, see Index to Jelly Recipes (page 2).
3½ cups (1¾ lbs.) berry juice
½ cup lemon juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, remove larger stems from about 4 pounds fully ripe berries; place in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, 15 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove the saucepan from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
4½ cups (2¼ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water, bring to a boil. Crush thoroughly 1½ quarts fully ripe raspberries. Place fruits in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, cut about 3 pounds of fully ripe red-stalked rhubarb into 1-inch pieces and put through food chopper. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, stem about 3 pounds fully ripe grapes. Crush thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly bag and squeeze out juice. (Concord grapes give best color and flavor. If Malagas or other tight-skinned grapes are used, use 3½ cups grape juice, and add juice of 2 medium lemons.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
2 cups (1 lb.) juice
3 cups (1¼ lbs.) sugar
½ bottle Certo
Measure sugar and juice into large saucepan and mix. (If unsweetened juice is used increase sugar by ½ cup.) Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 5 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly about 4 pounds fully ripe fruit. Do not peel or pit. Add 1 cup water, bring to a boil, cover, and simmer 10 minutes. Place in jelly cloth or bag; squeeze out juice. (Sour, cling-stone plums make best jelly. If sweet plums or free-stone prunes are used, substitute ½ cup strained lemon juice for ½ cup of the plum juice specified.) Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, grate rind from 4 medium grapefruit, and squeeze out juice. Add juice to grated rind and let stand for 10 minutes. Press juice through small cloth. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, remove pits from about 3½ pounds peaches. Do not peel. Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 5 minutes. Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).
5 cups (2½ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, remove blossom and stem ends from about 3½ pounds fully ripe fruit, and cut apples in small pieces. Do not peel or core. Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and simmer, covered, 5 minutes longer. (With soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).
½ cup apple vinegar
1¼ cups water
3½ cups (1½ lbs.) sugar
Green coloring
½ bottle Certo
Wash 1 packed cup spearmint leaves and stems. Place in saucepan and crush. Add vinegar and water. Bring quickly to a boil; remove from fire. Cover and let stand 10 minutes. Add sugar and mix. Bring to a boil over hottest fire, during which time add green coloring. Use coloring which fruit acids do not fade. As soon as mixture boils, add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire and skim. Strain hot jelly into glasses. Paraffin at once. Makes about 5 glasses (6 fluid ounces each).
Or omit mint leaves and add ½ to 1½ teaspoons spearmint extract after jelly is removed from fire.
4 cups (2 lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly about 3 pounds fully ripe gooseberries. Add ½ cup water, bring to a boil, cover and simmer 10 minutes. Place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly (do not pit or peel) about 4 pounds fully ripe fruit. Add 3½ cups water, bring to a boil, and simmer, covered, 30 minutes. Place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
4½ cups (2¼ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, remove blossom and stem ends from about 3 pounds fully ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15 minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks tartness, add 2 tablespoons lemon juice to quince juice before measuring.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each).
4½ cups (2¼ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, remove cores, blossom and stem ends from about 1½ pounds fully ripe quinces. Do not peel. Grind fine; add 1 pound fully ripe cranberries and 4½ cups water; bring to a boil, and simmer, covered, 15 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) guava juice
½ cup lemon juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼ cups boiling water and crush thoroughly 5 minutes. Place in jelly bag; squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add red coloring, if desired.) Measure sugar and juice into large saucepan; mix. Bring to a boil over hottest fire, and at once add Certo, stirring constantly. Bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry pit flavor, add 4 tablespoons crushed pits during simmering, or ¼ teaspoon almond extract before pouring.) Place fruit in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).
4 cups (2 lbs.) juice
8 cups (3½ lbs.) sugar
1 bottle Certo
To prepare juice, cut about 1 pound fully ripe rhubarb in 1-inch pieces and put through food chopper. Crush thoroughly or grind about 2 quarts fully ripe strawberries. Combine fruits; place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).
4½ cups (2¼ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. Add ½ cup water and bring to a boil. Crush thoroughly or grind about 1½ quarts fully ripe strawberries. Combine fruits; place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) apricot juice
½ cup lemon juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, pit (do not peel) about 5 pounds fully ripe apricots. Add ¾ cup water, bring to a boil, and simmer, uncovered, 20 minutes. Place in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from 4 medium lemons. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).
3½ cups (1¾ lbs.) juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, crush about 1 quart fully ripe blueberries. Stem and crush about 2 pounds fully ripe cherries. Do not pit. Add ¼ cup water, bring to a boil, and simmer, covered, 10 minutes. Place fruits in jelly cloth and squeeze out juice. Measure sugar and juice into large saucepan, mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).
3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, pare 2 medium, fully ripe pineapples. Chop very fine or grind. Place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full rolling boil and boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).