certo recipe book 1965
TRANSCRIPT
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8/19/2019 Certo Recipe Book 1965
1/30
ERTo
P
E
T
IN
P
E
T
N
E
D
E
S
oz
l
7
m
l
OMEM DE
J MS
JELIES
O
N
F
I
T
U
R
E
S
T
L
S
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8/19/2019 Certo Recipe Book 1965
2/30
oth
ing
Ta
ste
s
S
o
o
od
as
your
own
delicious
homemade jams and. jellies.
And.
nothing
m kes
your
results
surer
than
Certo
Use
all kinds
of
fru
it
Certo. supplies
natural
fruit. pectin
Nature’s
own
jellying
subst nce
in
just’
right
amounts to
make
perfect
jellies and.
jams with
ny
fruit.
More
flavour
and fragrance
more
j l
ly
Jams
and
jellies made
with
Certo
h ve
fresh,
rich
fruit
flavour
and.
colour
for
you use fully
ripe
fruit,
at
the
peak
fine
fl vour
and
juiciness;
And the
preci
ous
juice
is
not
boiled
away-
with’
long
cooking...
So
you
ctu lly
get
more
Quick
easy
and
s
ur
With
Certo,
a 1-minute
boil
is
al l
the
cooking
needed.
This is the
easy
short-
.
boil
method.
And
Certo
jams
nd
jellies
set quickly
and
just
right
neither to
o
stiff
nor
too soft.
. —
Save
money with
Ce
rto
You
can
h ve
Certo
jams
nd
jellies
of
the-
linest
quality
for
les.
than
those
you
could
buy
Is.
granulated
sugar
Either
granulated
beet or
c ne
sugar
gives
fine results
with
Certo
recipes. Brown
sugar
and
icing
sug r
should
not
be used
as
substitutes
in
Certo
recipes.
Store
Carte
m
a
cool pl
ace
Since extreme
heat
and
humidity
can
affect the
jelling
quality
of
pectin,
keep
Certo
cool
6
0F
or
l
owe
r
When
only
34
bottle of
Certo
is
used
recapr
the
remainder
and
store
in the refrigerator
for
use within
a
month.
No
jelly
tastes
like the
kind
you make
yourself
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8/19/2019 Certo Recipe Book 1965
3/30
N
e
w
z
d
e
l/
/e
s
a
n
d
J
a
m
s
Im
agi
ne
j
el ly
an
d j
am
as
fr
esh
as
th
e
fru
it
the
y’ r
e
m
ad
e
o
f because they
aren’t
boiled
Ju
st
fol
low
th
e ea
sy
tip
s
be
low
an
d the
r
ecip
es
on
pag
es
4
5
and 6.
Yo
ur fa
vo
urit
es
are
h
ere
th
e m
ost
p
op
ula
r
fr
uit
je
llie
s
a
nd
jam
s,
th
ose
y
ou
e
njo
y
ye
ar
a
fter
ye
ar.
Pr
epa
r.
t
h.
fru
it
Sel
ect
onl
y fu
lly
rip
e fr
uit.
P
lac
e
it
in
a
co l
and
er
and
w
as
h
wel
l. R
em
ove
uns
oun
d
pa
rts.
T
hen
pre
pa
re
ex
ac t
ly
as
th
e
r
eci
pe d
irec
ts.
To
e
xtra
ct
juice
for
jelly use
a j
elly
b
ag
o
r a
y
ard
-sq
uar
e
o
f
ch
ees
ecl
oth
.
sev
era
l
la
yer
s
thic
k.
Da
mp
en
and
wr
ing
cl
oth
we
ll; sp
rea
d
ov
er
c
olan
de
r R
est
•
co
lan
de
r in
a
b
ow
l
or
pan
. Pla
ce
p
rep
are
d
fr
uit
i
n ba
g or
clo
th;
bri
ng cor
ner
s
t
og e
the
r.
T
wi
st a
nd
pr
ess
wi
th m
ash
er
Fre
eze
r je
llie
s
are
sl
igh
tly
op
aqu
e.)
2. Pre
par
. j
ars
W
as
h
jars
and
lid
s
in
soapy
wa
ter
.
R
In
se
sc
ald
a
nd
dra
in.
If
tig
ht li
ds
are
not
av
ai l
abl
e
c
ut
rou
nd
s of fre
eze
r
p
ape
r
lar
ge
en
ou
gh
to
f
old o
ve
r to
ps
of
jar
s
an
d
fas
ten
wit
h
ru
bbe
r
b
and
s.
Yi
eld
s
are
bas
ed
o
n
c
up
or
8 oz
ja
rs.
3
. M
ak
e ii
j
el ly
or
jam
U
se
lev
el
me
asu
res
in
standard.
measuring
cu
ps
8
o
unc
es)
an
d
spo
on
s
fo
r al
l i
ng r
ed i
en t
s.
Aft
er st
irri
ng
the
m
ixtu
re
min
ute
s
a
f
ew
u
ndi
sso
lve
d s
ug
ar
cry
sta
ls
wi
ll rem
ai
n w
ith
ou
t
af
fect
ing the
qu
alit
y o
f
th
e
je
lly
o
r ja
m.
4
Pou
r
c
ove
, and st
ore Po
ur
qu
ick
ly
i
nto p
re
p
are
ch
jar
s, leav
ing
ab
ou
t
‘
4-i
nch
at to
p.
C
ov
er
at
o
nc
e w
ith
lids
. Al
low t
o
s
et
at
roo
m
temperature takes
up
to
24
hours).
Then
s
tor
e
f
ran
z.,.
Fo
r
use
w
ith
in
3
w
eek
s
ma
y
be
st
ore
d
in
re
fri
ge r
ator
a
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8/19/2019 Certo Recipe Book 1965
4/30
FREEZER
GRAPE
JELLY
Yield:,
about
6
medium
jars
3
lbs.
jelly)
cups
juice
about i
qts.
2
lbs.
ripe
Concord
grapes
4
cups
1¾
lbs.) sugar
2
tablespoons
water
14
bottle Certo
Fruit
Pectin
Firs
prepare
juice.
Stem
and thoroughly
crush
about
1¾
quarts fully
ripe
Concord
grapes;
Heat
slightly to
extract .juice
more
easily, if
desired.
Place
in
jelly
cloth
or bag
and
squeeze out
juice. Measure
2
cups
juice
;
into
.larg
bowl
orpan..
Then
foUoW
directions at
bottom
o.
page 5.
FREEZER
STRAWBERRY
‘JELLY
‘Yield:
about
5
medium
jars
2¾
lbs. je lly)
1¾
cups
juice about
1½
qts.
2
lbs.)
ripe
strawberries
4 cups
l¾lbs. sugar
2.tablespoons
strained
lemon
juice
1
lemon
bottle
Certo
Fruit
Pectin
‘irst
prepare juice. Thoroughly
crush,
one
layer
at a time
.about
1½
quarts
fully
ripe
strawberries. Place
in jelly
cloth or
bag
and
squeeze out juice.
Measure
1
cups
juice
into
large
bowl
or
pan.
Then
follow
directions at
bottom of
page
5.
FREEZER
RED RASPBERRY
JELLY.
Yield:
about
7
medium
jars 3½
lbs.
jelly
2½
cups
luice
about
1½
quarts Ph
lbs.)
ripe
red
raspberries
5
cups
2
lbs.)
sugar
2
tablespoons
water
14
bottle Cer’o Fruit
Pectin
Tirst,
prepare juice.
Crush
thoroughly about
1½
quarts
fully
ripe
red
raspberries.
P lace in
jelly
cloth
or bag
and squeeze
out
juice.
Measure
23
cups juice
into
a large
bowl
or
pan.
Then
follow
directions
at
bottom
of
page
5.
4
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8/19/2019 Certo Recipe Book 1965
5/30
iRAP
VNISOFê
JLLT
Follow recipe
for Freezer
Grape Jelly
above),
bu t use
1
cups
grape
juice cup
cider
vinegar,
14
teaspoon cinnamon
and
teaspoon.
cloves.. .
FREEZER STRAWBERRY JAM
Yield,
about
medium
jars 2 lbs.
jam)
1i
cups
pr.par.d
fruit
about
1
qt. l’i.
lbs.
rip. strowb.rrl.a)
4
cupt 1 lbs.)
sugar
2
tabl.spoon.
lemon.
juice.
1
I.mon)
½
bottle
C.rto Fruit
Pctin.
First,
prepar.
fruit..
Crush
completely,
one
layer at
a
time, about
1
quart fully ripe
strawberries
Measure
1 .
cups into
a
large
bowl or
pan
Then
follow
directions
at
bottom
of
page.
FREEZER BLACKBERRY JAM.
FREEZER
RED
RASPBERRY
JAM.
Yield:
about 6
medIum jars
3
lbs.
jam)
2 cups
prepared fruit
about
‘q t
T’A
lbs.)
rip.. b.rries
4 cups
1
lbs.)
sugar;
2
tablespoons
hmon
juice
I
lemon)
½
bottle
Certo
Fruit
Pectin
First, prepare
fruit.
Thoroughly
crush
about
1
quart fully
ripe
berries.
If
desired,
sieve
half
of
pulp
to
remove some.
of
the
seeds
—
this
may require
another pint
àf
berries.)
Measure.
2
cups. preparçd
fruit
Into
large
bowlerpan.
.
TheIfoflQwdkectloa.
at
bottom
of
page.
—To
Make
Freezer
Jelly
and
Jam—
•
To
measured
juice
or
fruit
in bbwl
or
pan
add
measured
sugar;
mIX
well.
Mhc
water
or
lemon
juice and
Certo
welt
in
a
small
bowl;
stir into
fruit,
or
juice.
Continue
stirring
3
•inutes.
A
few
sugar
crystals
will
remain.)
Pour
quickly
into
jars. Cover at
once with
tight lids.
Allow
to set
at
room
temperature
takes up
to 24
hours).
Then stare In
freezer.
Fo r
use
within
3
weeks,
may
be
stored
in
refrigerator.
S
-
8/19/2019 Certo Recipe Book 1965
6/30
—
ake r
eez
er e
lly and
a
m—
To
measured
juice or
fruit in
bowl or pan
add
measured sugar;
mix
well..
Mix
water or lemon
juice
and
Certo
well
in
a
small
bowl;
stir
into
fruit
or
juice. Continue
stirring
3
mInutes.
A few
sugar
crystals
will
remain.)
Pour
quickly
into
jars.
Cover
at
once with
tight
lids.
Allow
to
set
at room
temperature
takes
up
to
24
hours).
Then
store
In freezer.
Fo r
use
withii
3
weeks,
may
be
stored
in
refrigerator.
FREEZER
STRAWBERRY-RHUBARB
JAM
Yield:
abOut
5
medium
jars
3 lbi.
jam .
1¾
cups
prepared
fruit
about
pt.
¾
lb.)
rip,
strawberries
and
½
lb.
rhubarb
4
cups
1¾
lbs.)
sugar.
tabl.spoon
lemon
juice
½
lemon)
½
bottle
Certo
Fruit
Pectin
First,
p
rep
are
fruit.
Thoroughly
crush
about
pint
fully
ripe
strawberries.. Measure
1¼
cups
into
large bowl
or
pan.
Finely
grind
do
not
peel.)
about’
‘ 4
pound
rhubarb;
m
ea
sure
½
cup.
Combine
with
strawberrie3.
Thea.
follow,
directions
at top
of
this
page.
FREEZER
SOUR
CHERRY
M
r1etd
about 5
medium
jars
2¾
Ibi.
jam
cups
prepared
fruit
about-I
1’/4.
lbs.
rip• sour
cherries).
4
cups
1¾ lbs.)
sugar
cup
lemon
iwc.
2
lemons)
½
bottle
C.rto
Fruit
Pctin
First,
prepare
ru
t
Pit;
then
grind about
quart
fully
ripe
sour
cherries. Measure
1
cups
prepared
fruit
into
a
large
bowl or pan.
Then
follow
directions
at
top
of
this
page.
FREEZER
SWEET
CHERRY
JAM
Use recipe
for
Freezer
Sour
Cherry
Jam
above , substituting
sweet cherries
for
the
sour
cherries.
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8/19/2019 Certo Recipe Book 1965
7/30
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i
t
.
F
o
r
f
i
r
m
e
r
j
a
m
u
s
e
½
c
u
p
l
e
s
s
f
r
u
i
t
.
1
-
8/19/2019 Certo Recipe Book 1965
8/30
T.
doubi. r.cip.,
use
an extra
large
kettle.
Double
all
amounts,
but use
same
1 minute
boil
6.
Cook
rapidly.
For
successful
jelly use a 4
to
8-quart
kettle
or pan. Pan
should
be less
than half
full of fruit and sugar
to
permit.
a
full
rolling
boil, a
tumbling
boil
that can’t
be
stirred
down
Place
over highest
heat. Stir as
mixture comes to
a
bDil
and
as
it
boils.
If
heat
is
slow
cover
pan
after
sugar dissolves
and until
mixture com es to
a
boil.
To
re
duce
foaming
of
jam,
you
may add
34
teaspooji butter.
7. ddCit
right,
from bottle.
Re
move
cap
and
turn
r’t
‘‘— d”
let Certo
drain to
½-bottle
mark;turn
upright
8 Fo r j.lly,
skim
and
pour
at onco
For
jam to
l. e
m d skim
5 minutes
to
pre
in
piece
metal caps..
‘
•
ParaffIn
or s l
at
on
Cover hot
jelly
or
jam
with
5
inch hot paraffin.
A
thin
layer
is
better than
a
thick
or
double
layer
jellies
contract
and
expand, thin
paraffin “adjusts.”
Cool; then. cover..
To
seal
without
paraffin
use. jars
with
2piece
metal caps.
Quickly
skim
elTy
or
jam
and pour at
once.
Place
lid
on on e jar, screw
on
band
tightly,
invert
jar.
Repeat with
re
maining jarL Then
turn
jars upright
and
let
cool. Gently
shake
jam
after
½
hour
to
prevent
floating fruit..
8
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8/19/2019 Certo Recipe Book 1965
9/30
CURRANT JELLY
Yiefd
about
IT
medium.glasses
5½
lbs. jelly).
5
cups juke about
2
or 3
quarts
2½
or
3
lbs.).
ripe
currants
7
cups
3
lbs.)
sugar
½
bottle Certe
Fruit
Pectin
First,
prepare
juice. Crush about
quarts
fully ripe, red currants.
Add
cup
water.
With
black currants,
use
2
quarts
currants
and
cups
water.
Bring
to
a boiL and
sim
mer,
covered,
10
minutes.
Place
itt jelly
cloth
or
bag;
squeeze
out
juice.
Measure
5
cups’
into
a
very
large saucepan.
Then
follow directions
at
bottom of page
1L
STRAWBERRY
J LLY’
RED
RASPBERRY
JELLY
BLACKBERRY
JELLY
BOYSENBERRY JELLY
DEWBERRY’
JELLY
LOGANBERRY’
JELLY
Yield: about
1 medIum
glasses
5½
lbs. jelly -
4
cups juice
about 2½
qts.
31/4
lbs.)
rip,
berries)
734
cups
3
lbs.)
sugar
bottle
Certe Fruit Pectin
First,
prepare julce Crush thoroughly
about
234
quarta
fully
ripe
berries. Place in jelly
cloth
or
bag
and
squeeze
out
juice Measure
4
cupa
juice
into-
very
large
saucepan...
With
.stzawberries.
blackberries,
or others.
that
lack
tartness, use
only
3
cups
juice
and add
24
cup strained
lemon
juice.
Then
follow
directions
at
bottom
of
page
1O
BLACK..
RASPBERRY
JELLY
Prepare
as
for
red raspberry
jelly
above
but
use
cups juice
crush about
2½
quarts fully
ripe
black
raspberries ,
5 cups
sugar
and
½
bottle
Certo.
Heat
crushed
berries
until the
juice
flows.
Cover; simmer.
15
minutes. Place
in
bag;
squeeze
out
juice.
Measure
3
cups
into
a
very
large
saucepan..
Add
1/4
cup lemon juice. This
jelly
may
set
slowly;
allow a week
or
longer.
Makes 7
glasses
9
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8/19/2019 Certo Recipe Book 1965
10/30
PLUM
JELLY
Yield:
about
11
medium
glasses
5½
lbs. jelly
4
cups
juice
about 2½
qts.
3½
lbs.
rip, plums
7½
cups
3¼
lbs.
sugar
½
bottle
Certo
Fruit
Pectin
First,
prepare
juice.
Crush
about
234
quarts
fully
ripe
plums.
Do
not
peel or
pit. Add
cup
water,
bring
to a boil
and
simmer,
cov
ered,
10
minutes.
Place in
jelly cloth
or
bag
and squeeze out
juice.
Measure
4 cups
juice
into a
very
large saucepan.
Sour
clingstone
plums
make
best
jelly If
sweet
plums or
freestone
plums are
used,
substitute
½ cup
strained lemon
juice for
½
cup
of
the
pie-
pared
jui e
Then
follow
directions
at
bottom
of page.
SASKATOON
JELLY
Yield:
about
medium
glasses
5½
lbs.
jelly
3½ cups
juice
about
3
qts.
334
lbs.
ripe
Saskatoon
berries
½
cup l.mon juk•
4
lemons
7½
cups
3¼
lbs. sugar
bottle
erto
Fruit
Pectin
First,
prepare
juice.
Crush
about
quarts
fully
ripe
Saskatoon
berries.
Heat gently
until
juice
starts.
to
flow;
simmer,
covered,
15
minutes.
Place
in jelly
cloth
or
bag
and
squeeze out
juice.
Measure
31,4
cups
into
a
very large
saucepans
Squeeze
and
strain juice
from
4 lemons.
Add
1,4
cup
to
berry
juice in
saucepan.
Then follow
directions at bottom
of
page.
To
Make the
Above Jellies
To
the
measured
juice in
saucepan;
add
the
exact
amount of sugar specified
in
the
recipe.
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
minute, stirring
constantly.
Remove
from
heat,
skim
off
foam with
metat
spoon, and
pour quickly
into
glasses. Cover
at once
with
¼
inch hot
paraffin.
10
-
8/19/2019 Certo Recipe Book 1965
11/30
PEACH
JELW
Yield:
about
9
medium
glasses
•
4½
lbs.
jelly
3
cups
juice
about
2½
t
3½
Ibs.
rip.
peaches)
6½
cups
234
lbs.)
sugar
bottle
C.rte
Fruit
Pectin
First,
prepare
juice. Pit
do not peel about
2½
quarts
fully
ripe
peaches.
Crush
th
or
oughly.
Add..
1
cup
water;
bring to
a
boil
and
simmer
covered
5
minutes.
PIace in
jelly
bag
and
squeeze out
juice..
Measure
3
cups
into
a very
large
saucepan.
Then
follow
directions
at
bottom of
page 10.
SOUR
CHERRY
JELLY
Yield
about
medium glasses
5½
lbs. jelly
3½
cups juice
about
2
qts.
3
lbs.)
rip.
sour
chortles
7
cups
3
lbs. sugar
bottle
Certo
Fruit
Pectin
To prepare
juice.
Stem
do
not
pit
about
2
quarts
fully ripe
sour cherries
and crush
thoroughly.
Add
cup
water;
bring
to
a
boil
and
simmer
câvered
10
minutes. Place
in
jelly
cloth
or bag
and
squeeze
out
juice.
Measure
31,4j
cups
juice
into
a saucepan.
For
stronger
cherry
flavour, add
3’
teaspoon
almond
extract after
cooking.
Then follow directions
at bottom
of page
10.
CHOKECHERRY
J
EL
LY
WIL HERRY
LLY
PINCHERRY
JELLY
Yield:
ou
t
9
medium
glasses
434
lbs.
jelly
3
cups juice
about
3
qts.
334
lbs.)
ripe
cherries)
6½
cups
2 lbs.
sugar
bottle
Certo
Fruit
Pectin
First,
prepare
juice.
Stem about
3
quarts
fully
ripe cherries.
Add
3
cups water;
bring
to
a
boil and
simmer,
covered,
15 minutes.
Place in
a
jelly bag
and
squeeze
out.
juice;
Measure
3
cups
into
a very
large saucepan.
Then
follow
directions
at
bottom
of page 10.
1
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8/19/2019 Certo Recipe Book 1965
12/30
ELDERBERRY
JELLY
Yield:
about
9
medium
glasses
4Y2
lbs. jelly)
3 cups
juice
about
5
qts.
4
lbs.)
ripe elderberries
½
cup
strained
lemon
juice
4
lemons)
7½
cups
3
lbs.)
sugar
I
bottle Certo
Fruit
Pectin
First,
prepare
juice.
Remove
large
stems
from
about
5
quarts
fully ripe elderberries.
Place in saucepan
and
crush. Heat
gently
until juice
starts
to
flow,
then simmer,
cov
ered,
15 minutes.
Place in
jelly cloth
or
bag•
and
squeeze
out
juice.
Measure
3
cups into a
very
large saucepan.
Measure
‘4cup strained
lemon
juice
into
saucepan
with
berry
juice
Then
follow
directions
at
bottom
of
page.
FRESH
MINT
JELLY
Yield:
about
5
mediUm glasses
2½
lbs.
jelly)
13
cups
mint
infuson
large bunch
mint>
2 tablespoons
stralneâ leme,,
juice
lemon)
Green
colouring.
3
caps
1½
lbs.)
sugaf
34
bottle
Certo
Fruit
Pecfin
First, prepare mint
infusion.
Wash
packed
cup
mint
leaves and
stems
Place
in a
large
saucepan
and
crush. thoroughly
with
a
wooden
masher
or a
g1as.
Add
2
cups
water and
bring
quickly to
a
boil. Remove
from
heat,
cover
and let
stand 10
minutes.
Strain
measure
1 .
cups
into a saucepan.
Add lemon juice
and
a
few
drops
green
colouring.
Then follow directions
at
bottom
of
page.
To Make
the
Above Jellies
To the
measured juice in
saucepan, add
the
exact
amount of sugar
specified
in
the
recipe.
Mix
well.
Place
over
high
heat and
bring
to
a
boil,
stirring constantly.
At once
stir
in
Certo.
Then
bring
to
a
full rolljng
boil and
boil
hard
minute,
stirring
constantly.
Remove
from
heat,
skim
off
foam
with
metal spoon, and
pour quickly
into
glasses.
Cover
at
once
with
¼
inch hot paraffin.
12
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8/19/2019 Certo Recipe Book 1965
13/30
CRABAPPLE
JELLY
Yield: about
12
medium
glasses (6
lbs.
jelly)
5
cups
juice about
3
qts.
(4
lbs.)
rip.
b pples
2
tablespoons
strained
lemon
juice
(1 lemon).
7½ cups
(3
lbs.)
sugar
½
bottle
Certo
Fruit
Pectin
First, prepare
juice.
Remove
blossom
and
stem
ends
from.
about
3
quarts
fully
ripe’
crabapples; cu t
in
small
pieces.
Do not
peel
or
core.
Add
6-½
cups
water.
bring
to
boil and
simmer,
covered,
10
minutes.
Crush
with
masher
and
simmer,
covered, 5
minutes
longer.
Place in
jelly bag and
squeeze
out
juice.
Measure
5
cups into
a .
very
large
saucepan.
Add
lemon juice.
Then
follow
directions at
bottom
of
page
12.
GRAPE
JELLY
Yield:
about 10
medium
glasses
(5
lbs.
jelly)
4 cups juice
about
3
qts.
3½
lb,.
rip.
Concord
grapes
7 cups
(3
lbs.)
sugar
Vt
bottl.
Certo
Fruit
Pectie
First,
prepare
juice..
Stem
about- 3
quarts
fully
ripe
grapes
and’crush
thoroughly.
Add
1/2
cup water;
bring
to
a boil
and.
simmer,
covered,
10
minutes.
Place in
jelly
cloth
or
bag
and squeeze
out
juice.
Measure
4
cups
into
a very
large
saucepan.
If
wild
grapes,
Malagas,
or
other
tight-skinne
grapes
are
used, use.
3’/2.
cups
grape juice
and
add
cup strained1emon
ju
ice
Then follow
directions at
bottom
of
page
BLUEBERRY JELLY
Yield:
about
12
medium
glasses.
6-lbs.
jelly)
4
cups
luke
about
2
qts. (2½
lbs. ripe
blueberries
.
7½
cups
314
lbs.)
sugar
I
bottle
Certo
Fruit
P.ctin
First,
prepare
juice.
Crush
about
2..
quarts
fully
ripe blueberries.
He
at
covered,
5
mi
n
utes,
stirring
occasionally.
Place
ip je lly
bag
and
squeeze
out
juice. Measure
4
cupé
into
a
very
large
saucepan.
Then
follow
directions
at
bottom
of page
12.
3
-
8/19/2019 Certo Recipe Book 1965
14/30
C
UR
RA
NT
AN
D.
R
A
SPB
ER
R’
e
JEL
LY
..
Y
ield
:
a
bou
t
t me
diu
m gla
sse
s
5’h
lbs.
jel
ly
4½
u s
juice a
bo
ut
qt
’h
lbs
ripe
red
c
urr
nt
s
an
d
¼
qt
s 2
lbs
rip
red raspberries
7
cups
3
lbi
sugar
½
bo
ttle
C.r
to FruiL
Pectin
Fi
rst,
pre
par
e
ju
ice
.
C
rus
h
ab
out
q
uar
t
fu
lly r
ipe
red
cur
ran
ts.
Ad
d
c
up
wat
er
an
d b
rin
g
to a
bo
iL
ru
sh
a
bo
ut
134
qua
rts
ful
ly
rip
e
red ra
spb
erri
es .
Pla
ce
f
ruit
s
i
n
jell
yr
bag
an
d.
s
que
eze o
ut
ju
ice
.
Me
asu
re
434
cu
ps
in
to
lo
,ge
sau
cep
an
.
Th
en
foll
ow
dir
ect
ion
s
at
bo
ttom
of
pa
ge.
RHUBARB
JELLY
Yi
eld
z
a
bo
ut
1
0
me
dIu
m
g
los
ses
5
lbs
.
jell
y
3½
cups
ju
ic
a
bo
ut
3
lbs.
rh
ub
arb
7
cups
3
lbs.
s
uga
r
bo
ttle
Certo
Fruit
Pecths
Fi
rst, pre
par
e
ju
ice
.
C
ut in
1-
inc
h
pi
ece
s
do
not
pee
l ,
a
bo
ut
pou
nd
s
red
sta
lke
d
rhu
bar
b.
G
rind
.
Pla
ee
in
je
lly
clot
h or ba
g
and
squeeze
out
juice .
Mea
su
re
334
c
up
s
in
to
a
ve
ry larg
e
sau
cep
an
’
The
n
foll
ow
d
ire
ctio
ns
a
t
bo
tto
m
of
pag
e.
R
HU
BA
R
B S
TR
AW
BE
RR
Y
J LLY
U
se r
eci
pe
f
or
R
hu
bar
b Jel
ly
abo
ve
,
cre
asin
g
s
uga
r
t
o 6
c
ups
.
C
ut
a
nd
g
rin
d.
134
po
und
s rh
ub
arb
.
Cru
sh
1
q
uar
ts
fu
lly
rip
e
stra
wb
err
ies.
Co
mb
ine
fr
uit
s
in
jel
ly
b
ag
and
squ
eez
e
ou
t
ju
ice.
To
M
ake
t
b
ove
Jell
ies
Ta th
e
measured
juice
in
saucepan
add
t
he
exact
amount
of sugar
specified.
in
t
he
recipe. Mix welL
Place
over
hlgfr.heat
and
bring
to a b
oil
stirring co
ns
tan
tly
t once sti
r in
Certo.
Then
bring
to a
full rolling
boil
and
boil
hard
mInute
stir
ring
constantly..
Remove
from
heat
skim
off
foam with
metal
spoon and
pour quickly
into
gl
ass
es. Cover
at
once
with
inclr
hot
paraffin.
14
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8/19/2019 Certo Recipe Book 1965
15/30
APPLE
JELLY AND BUTTER..
Yield:
about 24
medium glasses
6
lbs..
each
jelly
and
butter
Requires: about
3
qts.
4 lbs.
ripe
apples
6½
lbs. sugar,
bottle
Certo
Fruit Pectin, ii es
First,
prepare fruit. Remove
blossom
and
stem ends from
about
3
quarts fully ripe
apples;
cut in-
small pieces.
Do not
peel,
or
core..
With soft, very, sweet
apples,
add 2
tablespoons lemon juice. Add
63
cups
water;
bring to
a boil
and
simmer,
covered,
10
minutes.
Crush
with
masher
and
simmer,
covered,
5
minutes longer.. Place in
a large
sieve
l ined with
a
double,
thickness
of
cheese
cloth.
Drain.
Use
5
cups
of
the juice
to
make
the
jelly; use
fruit
pulp
in
sieve
to
make
butter.
Recipes
below.
APPLE
JELLY
Yield
about
12
medium glasses.
6
lbs.
jelly
5
cups juice as
prepared above
734
cups
314
lbs.
sugar
½
bottl.
Certo Fruit Pectin.
To. make
th
jelly.
Mix juice
and
sugar
in
saucepan.
P lace 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. Re
movã
froni heat, skim. off foam. with
mçtal
spoon, and
pour
quickly into
glasses. Cover
jelly
once
with
34
inch hot paraffin.
APPLE BUTTER
Yleld
about 12
medIum
glasses
6
lbs.
butter
5
cups
fruit pulp
as prepared above .
714
cups
314
lbs.
sugar:
Spic...
4
both.
C.rto
Fruit
Pectin
To make the
butter. Put
fruit
pulp through
sieve. Measure
5
cups
into a
very large
saucepan.
Add
sugar,
34
teaspoon
allspice,
and
teaspoon
cinnamon;
mix well..
Then
follow
directions
for
jam, bottom
of
pag.1L
.
15
-
8/19/2019 Certo Recipe Book 1965
16/30
G
R
A
P
I
J
E
L
L
’t
A
N
D B
U
T
T
E
W
Y
ie
ld
r
ab
o
u
t.
1
0
m
e
di
u
m g
l
os
s
es
j
el
ly
.
5
lb
s
.)
a
n
d
i
m
e
di
u
m g
la
s
se
s
b
ut
te
r
6
l
b
s.
)
R
.q
u
ir
.s
i
a
b
o
ut
5
qt
s
5
½
l
b
s
r
p
C
on
c
o
rd gr
a
p.
.
6
¼
lb
s
.
su
g
r
b
ot
tl
.
C
o
ne
.
Fr
u
it
P
t
n
F
ir
st
, prepare
fruit
Stem
about 5
quarts
f
ul
ly
’ r
ip
e
C
o
n
c
or
d g
r
ap
e
s
a
n
d cr
u
sh
th
o
r
.
ou
g
h
ly
. A
d
a
.
c
u
p
w
a
te
r;
b
r
in
g
-t
o,
a
bo
i
l
an
d
s
im
m
e
r
c
ov
e
re
d
, 1
0
m
in
u
te
s
. P
la
c
e
in
’
a
la
r
ge
s
ie
v
e
lin
e
d
w
i
th
a
do
u
b
le
th
ic
k
ne
s
s’
of
ch
e
e
se
c
lo
th D
ra
in
.
U
se
j
ui
ce
f
or
m
ak
i
ng
je
ll
y;
us
e
p
ul
p
i
n
si
ev
e
f
o
r
bu
t
te
r.
R
e
c
ip
es
be
lo
w
.
)
G
R
A
P
E
J
L
L
t
’
F
ollow
i
n
st
ru
c
tio
ns
for
Apple
Jelly
page
15 ,
u
si
ng
4
c
u
ps
gr
a
pe
ju
ic
e
,
7
c
u
p
s
s
u
ga
r
,
an
d
bo
t
tl
e.
G
R
A
P
E
B
U
T
T
E
R
F
ol
lo
w
di
re
c
ti
on
s
,
f
o
r
A
p
p
le
. B
u
t
te
r
p
a
g
e
1
5
),
u
si
n
g
5
cu
p
s
g
ra
p
e
p
u
lp
,
7
c
u
p
s
s
u
ga
r
.
an
d
b
ot
tl
e
C
e
rt
o.
O
m
it
. t
h
e
sp
ic
e
s.
N
o
te
-
-F
o
r
G
r
a
pe
Je
ll
y
o
n
ly
:
fo
ll
o
w
r
ec
ip
e
.
onpagel
C
A
R
R
O
1
M
A
R
M
A
L
A
D
E
.
Y
i
e
ld
: a
b
ou
t
T
O m
e
d
iu
m
‘
g
la
ss
e
s’
’
5
l
bs
.
m
ar
m
a
la
d
e
4
c
up
s
p
re
p
ar
e
d c
a
rr
o
t
a
n
d
c
it
ru
s
m
i
x
tu
re
a
bo
u
t
2
lb
s
c
a
rr
o
t,,
2 o
r
an
g
e
s
a
nd
4
lem
ons
..
7 cu
p
s
3
lb s
.
su
g
a
r
b
o
ttl
e
C
.
rt
o.
F
ru
it
ec
ti
n
,
F
i
rs
t,
p
re
p
ar
e
c
a
rr
o
t
an
d
ci
tr
u
s’
m
i
xt
u
re
.
C
o
o
k
ab
o
u
t
2
p
ou
n
d
s
ca
rr
o
ts a
b
ou
t
2
’
m
in
u
te
s or
u
n
til
t
en
d
er
.
M
ea
n
w
h
il
e,
, g
ra
te
th
e
ri
nd
,
a
n
d
di
ce
th
c
.p
u
lp
f
ro
m
m
e
di
u
m
-s
iz
e
d
o
ra
n
g
es
S
q
u
e
ez
e
th
e
ju
i
ce
f
ro
m
4 m
e
d
iu
m
-
si
ze
d
.
l
e
m
o
ns
.
D
r
a
in ca
r
ro
ts
;
c
ho
p
’
f
in
e
or
’
gr
in
d
.
M
i
x
w
it
h
o
ra
n
g
e.
.
pu
l
p,
’
ri
nd
,
.a
n
d
.
l
em
on ju
i
ce
..
M
e
a
su
r
e
4
c
u
p
s
o
f
th
is
c
a
rr
ot
a
n
d
c
it
ru
s
n
u
ic
t
ur
e
in
t
o
a
ve
r
y
1
a
rg
s
a
uc
e
pan.
T
h
e
n f
ol
lo
w
d
ir
e
ct
io
n
s
a
t
b
o
tt
o
m
o
f
p
a
g
e
2
6.
-
8/19/2019 Certo Recipe Book 1965
17/30
S
TR
AW
B
ER
RY J
M
B
LA
C
KB
ER
RY
B
O
YS
EN
BE
RR
Y
J
M
DE
W
BE
RR
Y
JA
M.
•
Y
lel
d
abo
ut 1
0
m
edi
um
g
lai
ses
.
(
5
lb
s.
Ia
m
4 cups
pr.par.d
fruit about
2
qts.
2½
be
r
ipe
ber
rie
s
7
cu
ps
3
lb
s.
sug
ar
bo
ttl
•
C.r
to F
ruit Pec
tin
’
Fir
st,
pre
par
e
fru
it.
C
ru
sh
com
pl
ete
ly
o
ne
la
yer
a
t a
t
ime
, a
bou
t
2
qu
art
s
f
ull
y rip
e
ber
ries
.
If
d
esi
red
,
s
ieve
hal
f
of
p
ulp
to
m
ov
e
so
me
of th
e
se
ed s
.) M
ea
sur
e
4
c
ups
in
to
a v
ery
la
rge
s
auc
ep
an.
Wi
th
st
raw
be
rrie
s, or
ot
her
be
rrie
s
la
ck
ing
tar
tne
ss,
u
se
3
cups
fruit
and add
Y.
cup
lemon.
juice.
T
hen
fo
llo
w
d
ire
ctio
ns
at
b
ott
om
of
p
ag
,
I
RE
D
R
A
SPB
ER
RY
J
AM
.
L
OG
AN
BE
RR
Y
JA
M
S
E
ER
RY
J M
U
se rec
ipe
fo
r B
la
ckb
err
y J
am
a
bov
e ,
de
.
cre
asin
g sug
ar
to
.
6
Aj
cup
s. F
or G
oos
ebe
rry
.
Ja
m,
use
on
ly 6 cu
ps
.sug
ar.
Re
mo
ve b
los
som
and
stem.
ends.
from.
go
ose
ber
rie
s
and
grin
d
ins
tea
d o
f
cr
ush
ing
.
GR
AP
IJA
M
Y
iel
ds
a
bou
t 1
2
m
ed
Ium
gla
sse
s
(
6
lb
s. ja
m
5 cup
s p
rep
are
d
frui
t
a
bou
t
3
q
ts
3½
lbs rip
C
on
cor
d gr
ape
7
½
cu
ps
3
V.
lb
s. . su
g
r
½. bottl.
erto
Fruit’
P.ctjn
F
irs
t, pre
par
e f
ult S
lip sk
ins
fr
om abo
ut
.3
qua
rts
fu
lly
r
ipe
Co
nco
rd gra
pes
3
A
dd
cu
p
w
at
er
to
p
ulp
.
B
rin
g
pu
lp
to.
a
lo
il;
s
imm
er
c
ove
red
,
5
m
inu
tes
.
Sie
ve
to
re
mo
ve
s
eed
s.
C
hop
or
g
rin
d
sk
ins
and
ad
d
to pul
p..
M
eas
ure
cup
a.f
ruit
-
i
nto a
ve
ry
la
rge
sa
uce
-..
p
an
For
tig
ht-s
kin
ned
,
g
rap
es,
st
em
,
cru
sh
an
d s
im
me
r
wi
th
.½
cu
p
w
ate
r
30 m
in
ute
s
S
iev
e
an
d m
ea
sure
.
Usc
4
cups .
prepared
fr
uit an
d
cu
p
le
mo
n
j
uic
e.
T
he
n fo
llo
w
d
ire
ctio
ns at b
ott
om
of pa
ge
18
.
-
8/19/2019 Certo Recipe Book 1965
18/30
PLUM
JAM
Yieldi
about
11 medium
glasseà
5½
lbs
jam
4 4
cups
pr.par.d
fruit
about.
2
qts
3
lbs.)
rip.
plums)
7 4
cups
3
lbs.)
sugar
4
bottle
Certo
Fruit
Pectin
irsprepare fruit.
Pit do
not
peel
about
2
quarts
fully
ripe plums
Cut in
small
pieces
and chop.
Add
cup
water;
bring
to a boil and
simmer,.
covered
5
minutes
Measure
4 Cj
cups
into
a
very
large
saucepan.
Sour
clingstone
plums
give
best
colour
and
flavour.
If
sweet
plums
or
freestone
prune
plums are used
substitute
cup lemon
juice
for
3j
cup
of
the prepared
fruit.
Then
follow
directions
at
bottom
of
page.
PEACH JAM
PEAR.
JAM.
Yields
about
11
medium
glasses
5½ lbs.
jam
4- cup.
prepared
fruit
about
2 qts.
3
lbs.)
rip.
fruit)
14
cup
lemon
juice 2
l.mons
734
cups
334
lbs.)
sugar
I
bottle
Certo
Fruit
Pectin
First,
prepare
fruit.
Peel
and
pi t or
core
about
2
quarts
fully
ripe
fruit
Grind or
chop
very
fine..
Measure.
4
cups into- a
very
large saucepan.. Add
‘A
cup
lemon
juice.
FoF Spiced
Peach
Jam,
add
to
I
tea
spoon
each
cinnamon,
cloves,
and
allspice,
or any
desired
combination
of spices.
Then
follow
directions
at
bottom
of
pages.
To
Make
the
Above
Jams
To
the
measured fruit-
in the
saucepan,
add
the
exact
amount of
sugar specified
in
the
recipe.
Mix
well.
Place
over
high heat,
bring
to
a
full
rolling
boil
and
boil
hard
mInute,
stirring con
stantly.
Remove
from heat;
at
once
stir
in
Certo.
Skim off
foam
with
a
metal
spooit
Stir
and
skim
for
5
minutes to
cool
slightly,
to
prevent
floating
fruit.
Ladle into
glasses.
Cover at
once
with.
½
inch
hot
paraffin.
18
-
8/19/2019 Certo Recipe Book 1965
19/30
B
LU
EB
ER
RY
JA
M
HU
CK
LE
BE
RR
Y
M
Y
iel
d: abo
ut
1
2
m
ed
ium gl
ass
es
6
lbs
. jam
4½
u s
pr
epa
red
fru
it
a
bou
t
2
qts.
2½
lbs.
r
p
berries
2
tab
les
poo
ns lemon
jui
c.
l
.mo
n
7
cups
3
lbs.
sug
ar
ottl
Ce
rte
Fruit Pectin
F
irs
t
pre
par
e
f
ruit
.
C
ru
sh tho
rou
gh
ly abo
ut
2
qua
rts
f
ull
y rip
e
b
err
ies
.
M
ea
sur
e 434
c
ups
in
to
a
ver
y
la
rge
sa
uce
pan
S
que
eze
ju
ice
fro
m
lem
on
a
nd
me
asu
re
2
t
abl
e
s
poo
ns
into
p
an
w
ith
b
err
ies
Th
en
fo
llo
w d
irec
tio
ns
at
bo
ttom
o
f
p
age
18.
S
OU
R
CH
ER
RY
J
AM
SWEET
CHERRY
JAM
Y
iel
ds
a
bou
t 9
me
diu
m
gl
ass
es
41 4
lb
s.
ja
m
4 cups
pr
epa
red
fruit
abo
ut
2
qts.
3
lbs.
r
ip.
cherries
7
cups
3
lbs. su
ga
r
I
ottl
Certo Fruit
Pectin
F
irst
pr
epa
re
f
rui
t. S
tem a
nd
pit
ab
out
2
q
ua
rts full
y rip
e
s
ou
r
or
sw
ee t
c
he
rrie
s
Chop
fine .
With sour cherri
es
m
eas
ure
4
cu
ps ch
opp
ed
f
ruit
int
o a
ver
y
larg
e
sa
uce
pan
.
W
it
h wee
t
ch
erri
es ,
u
se
on
ly
3
cup
s
cho
pp
ed
f
ruit
a
nd ad
d
‘4
cu
p
lem
on
jui
ce.
F
or .
a
stro
ng
er
c
her
ry
fla
vou
r,
ad
d
‘
4
t
sp
oo
n
of
alm
on
d
e
xtr
act
a
fter
co
ok i
ng jam
.
T
hen
fo
llow di
rect
ion
s
a
t
bo
tto
m
of p
ag
e
1
SP
ICE
D
R
ED
CU
RR
AN
T
R
EL
ISH
Yie
ld:
a
bou
t
10
m
edi
um
gla
sse
s
5
lbs. relish
4
cups
pr
epa
red
fru
it
abo
ut
2
t
2½
lbs.
r p
red cu
rran
ts
7
cups
3
lbs.
su
ga
r
½
b
ottl
e
Certo
Fruit
Pectin
Fir
st p
rep
are
frui
t.
St
em and
cru
sh
2
qua
rts
fu
lly
rip
e
r
ed cu
rra
nts
.
A
dd
te
asp
oon eac
h
cl
ove
s
a
nd
cin
na
mo
n
‘4
cu
p w
ate
r
an
d
‘4
cu
p ci
der
vin
ega
r.
Br
ing
to
a
boi
l;
st
ir
c
on
sta
ntly
S
im
me
r;
co
ve r
ed 10
m
inu
tes M
ea
sure 4
cups into
large
saucepan
Th
en
fo
llo
w
d
ire
ctio
ns
a
t
b
otto
m o
f pag
e
18.
19
-
8/19/2019 Certo Recipe Book 1965
20/30
APRICOT
JAM.
Yield:
about 7
medium glasses
334
lbs
jam)’
3
cups prepared
fruit
about
2
qts. 234
lbs.)
rip.
apricots
¼
cup lemon juice
2
lemons)
654
cups
29’
lbs.) sugar
Si
bottle
Certo
Fruit
Pectin
First,
prepare fruit. Pit do
not peel
about
2 quarts
fully ripe
apricots. Cute
in
small
pieces
and
grind.
Measure
3’
cups
int,
a
very
large saucepan.
Then add
‘Iq
cup lemon
juice.
Then follow
directions-
at
bottom”
of page.
RHUBARW
JAM
Yield:
about
8
medium
glasses
•‘
4
lbs.
jam)
3
cups
prepared
fruit
about
lVs
lbs.
rhubarb ,
534
cups
2
lbs.
6
oz.)
sugar
Si
botti. C.rto
Fruit Pectin
First,
prepare
fruit.
Slice thin
or
chop about
11 4
pounds
red-stalked,
rhubarb.
Do
not
peel. Add
cup water
and
simmer
covered,
until
soft
about
minute. Measure
3
cups
into
a very
large saucepan.
Then
follow
directions
at
bottom
of page.
RHUBARB STRAWBERRY
JAM
Use recipe
for
Rhubarl Jam
above ,
creasing prepared fruit
to’
31,4
cups
and sugar
to
634
cupe
To
prepare fruit,
slice
I
pound
rhubarb
as
above
and simmer
in
‘A
cup
water.
Crush thoroughly
about 1
quart
fully
ripe
strawberries.
Combine frui ts .
To Make
the Above Jams
To
the measured
fruit
in
the
saucepan,
add
the
exact amount
of
sugar specified in the
recipe.
Mix well.
Place over high
heat,
bring to a
full
rolling
boil
and
boil
hard
minute, stirring
con
stantly. Remove from heat; at
once
stir
in
Certo. Skim
off foam with
a
metal
spoon.
Stir
and
skim
for
5 minutes
to
cool slightly,
to
prevent floating
fruit.
ladle
into
glasses.
Cover at
once with
½
inch
hot paraffin.
20
B
LA
CK
C
U
RR
AN
T M
-
8/19/2019 Certo Recipe Book 1965
21/30
Y
ie
ld:
ab
out
me
diu
m glo
sse
s
5½ lb
s. j
am
)
4
u
s
pr p
r
d
f
ruit ab
ou
t
1½
qt
s 2
lb
s.)
r
ipe
b
loc
k
c
urr
an ts
7
½
cup
s
3 ¼
lbs.
) su
gc
u
54
bo
tti.
C
.rto
F
ruit
P.c
?Iñ
Fi
rst,
pr
epa
re
fr
uit.
S
tem
ab
out
1
q
uar
ts
fully
ripe black currants
and
crush.
t r
o
ugh
ly.
A
dd
½
c
up w
ate
r; sim
me
r, c
ove
red
,.
5
m
inu
tes. I
f d
esir
ed
sie
ve h
alf of
p
ulp
t
o re
mo
ve
so
me
o
f
the
e see
d5.)
Me
asu
re
4
cup
s
i
nto
a
v
ery
larg
e
s
au
cep
an .
Th
en fo l
low
d
irec
tio
ns
at
bot
tom of
p
age
20
.
R
ED
CU
R
RA
NT JA
M
F
ollo
w
re
cip
e
for
Bl
ack
Cu
rra
nt
Jam
above
using
l3’
quarts
2
lbs .) ful ly
ripe
red
cu r
ran
ts .
Om
it
w
ate
r;
do
no
t si
mm
er.
R
ed
uce su
gar
to
644
c
up
s.
P
INE
A
PPL
E JA
M
Y
ield
:
ab
ou
t 11
med
ium g
lass
es
5
34 lb
s. ja
m
cu
ps
p
r.p
ar.d
fru
it
2
rip
p
in.c
pp
l.s
7
c
up
s
3
lb
s.)
s
ug
ar
b
ottl
e
C
.rt
o
Fr
uit
P.c
tin
First,
prepare fruit. Pare
2
medium-sized
fu
lly
rip
e
p
ine
app
les
.
Gri
nd
o
r
ch
op ve
ry
fine
. M
ea
sur
e
4 cu
ps
int
o
a v
ery
larg
e
sa
uce
pan
Th
en
f
ollo
w d
ire
ctio
ns
at bot
tom
of
pa
ge
2
PI
NE
AP
PLE
S
TR
AW
BE
RR
Y JA
M
.
Y
ield
:
a
bou
t 1
0
me
diu
m
gl
ass
es
5 lbs
. jam
4
cups
pr.par.d
fruit
1
ripe
pin.opple and
ab
out
q
t. 1 ¼ l
bs.)
rip s
tra
wb.
rrl.
s
7
c
ups
3
lb
s.) s
uga
r
34
bo
ttle
C
ert
o
Fr
uit P
.ct
h
Fi
rst,
pr
epa
re
fru
it. Pa
re
1
m
edi
um
-siz
ed
f
ull
y
ripe
pi
nea
pp
le. Gri
nd
or
ch
op
v
ery
fi
ne.
Or
use
23
4
cu
ps can
ned
cr
ush
ed p
ine
-
ap
ple
.
C
rus
h tho
rou
gh
ly abo
ut
qu
art ful
ly
ri
pe
str
awb
err
ies
. C
om
bi
ne- f
ruit
s.
M
ea
sur
e
4
c
up
s
in
to
a
v
ery la
rge
s
auc
epa
n.
Th
en
fo
llow d
irec
tio
ns at
bot
tom
o
f
p
ag
e
2
h
2
1
-
8/19/2019 Certo Recipe Book 1965
22/30
C
UR
R
AN
T
N
R
ED
RA
SP
BE
RR
Y
J
M
Yie
ld:
ab
ou
t
T
m
edi
um glas
ses
5
14
lbs
.
jam
43
4
c
ups pr
.po
r.d
fr
uit
a
bo
ut
I qt.
1
lb..
e
ach
ri
p,
re
d
cu
rra
nts
a
nd
ras
pbe
rri
es
7
cu
ps
3
lb
s.)
su
gar
½
bottle
Certe
Fruit
ctin
Firs
t,
p
rep
are f
ruit
.
S
tern
an
d
c
rus
h
th
or
o
ugh
ly
abo
ut
q
uar
t
fu
lly
ripe
red
cu
rra
nts
.
C
rus
h
th
oro
ug
hly
a
bou
t
qua
rt
fu
lly
ri
pe
red
ra
spb
err
ies
.
Com
bi
ne
fr
uit
,. if d
esi
red
,
s
iev
e
hal
f
o
f
p
ulp
t
o
re
mo
ve
som
e o
f t
he
see
ds.
Me
asu
re
4
34
cup
s in
to a
v
ery
lar
ge
sau
cep
an
.
The
n f
ollo
w
d
ire
ctio
ns at
bo
ttom
of p
age
.
R
HU
BA
RB
A
ND
PI
NE
AP
PLE
C
O
NS
ER
VE
Y
Ie
ld. ab
out
1
1 m
ed
ium
gl
ass
es
5
14
lb
s.
con
se
rve
4 cu
ps
p
rep
ar.d fru
it ab
out
lb
rhu
bar
b an
d
2
½
cup
s
can
ned c
rus
hed pin
eap
ple
cup
f
ine
lyc
hop
pe
d
nu
ts
I
tab
l..p
oo
n
gr
ate
d ora
nge
r
ind
o
ran
ge
.
c
up
s.e
d.d
rai
sins
6
½ cup
s
2
*
lb
s.)
s
uga
r
bot
tle C
erto Fr
uit
Pe
ctin
F
irst
, pr
epa
re fr
uit.
S
lic
e th
in or c
hop
do
no
t pe
el
abo
ut
po
un
d
r
hu
bar
b. Ad
d
c
up
w
at
er
a
nd
sim
me
r
c
ov
ere
d
un
til
s
oft
abo
ut
m
inu
te
.
Ad
d
2
cup
s
ca
nne
d
cr
ush
ed
p
ine
app
le.
M
eas
ure 4
cup
s in
to
a
v
ery
lar
ge
s
auc
ep
an .
A
dd
nut
s,
gr
ate
d
o
ran
ge
ri
nd ,
a
nd
rais
ins
.
T
he
n foll
ow d
ire
ctio
ns
at
b
ott
om
of
pag
e.
ToM
ak
e t
he
bo
ve
Ja
ms
o
the m
eas
ure
d
fru
it
in
the
.
sa
uce
pa
n,
add
.
t
he
e
xac
t
am
oun
t
of
s
uga
r sp
eci
fied
in t
he
r
eci
pe. Mix
w
el
l.
Pla
ce o
ver h
igh he
at, b
rin
g
t
o
a
fu
ll
r
olli
ng
b
oil
an
d
bo
il
har
d
mi
nut
e, s
tirr
ing
con
stan
tly
.
Re
mo
ve
,
f
rom
hea
t; at
on
ce
stir
in
Ce
rto
. k
im of f fo
am
wi
th
a
m
eta
l
s
poo
n. Stir
and
skim
for
5
minutes
to
cool
slightly,
to
pr
eve
nt fl
oati
ng fru
it.
L
ad
le.
int
o
glas
ses
.
C
ove
r at
onc
e
wi
th
½
in
ch
hot
pa
raff
in.
GOOSEBERRY
AND RASPBERRY
M
-
8/19/2019 Certo Recipe Book 1965
23/30
Yield:
about
10
medium
g
las
ses
5
lbs.
jam
4
cups
pr.par.d fruit
about
qt.
134
lbs.
each
ripe
gooseberries
and red raspberries
634
cups
2¾ lbs.
sugar
34
bottle
C.rto
Fruit Pectin•
First,
prepare
fruit.
Crush thoroughly
or
grind
about
quart fully
ripe
gooseberries.
Crush
thoroughly
about
quart
fully ripe
red
raspberries.
Combine
fruits
and
measure
4 cups
into
a
very
large
saucepan.
Then
follow
directions
at bottom
of page
22.
PARTRIDGE
BERRY
JAM
Yield:
about
12
medium
glasses;
6
lbs.
jam
514
cups
prepared fruit
about
134
lbs.
ripe
partridge
berries
7
cups
3
lbs.
sugar
1 4
bottle
Certe
Fruit
Pectin
First,
prepare
fruit.
Place
about
134
pounds
fully
ripe:
partridge
berries
in
a
saucepan
and add
3
cups
water.
Place
over high
heat,
bring
to
a
boil,
and
simmer
covered
10
minutes.
Measure
534
cups
into
a
very
large
saucepan.
Then
follow
directions
at
bottom
of
page
22
QUINCE.
M
Yieldt ab
out
13
medium
glasses
6½ lbs.
jam
5
cups prepared.
fruit
about
3
lbs.
rlp.
quinces
2
tablespoons
lemon
juice
Cl
l.mon .
73.4
cups
334
lbs.
sugar
i
54
bottle
Certo Fruit
Pectin
First,
prepare
fruit.
Peel
and
core
about
3
pounds
fully ripe
quinces. Grind.
Add
2 cups
water;
bring
to
a
boil
and
simmer, covered
15
minutes.
Measure 5 cups
into
a
very
large
saucepanh Squeeze the
juice
from
I
medium-
sized Iemon
Measure
2
tablespoons
juice
into
saucepan
with
quinces.
Then
follow
directions a
t bottom
of
page
22.
’
P P
P
R
-
8/19/2019 Certo Recipe Book 1965
24/30
R
LIS
W
Y
ie
l
a
bo
ut
10
me
diu
m
gla
sse
s
5
lb
s.
r
elis
h)
2
cu
ps
pre
por
ed
pe
ppe
rs
1
deL me
diu
m
p
.p
p
.r
s
½ cup
s
ci
des
v
ine
ga
r
7 cup
s
3
lbs
s
uga
r
bot
tl
C
er
ta Fru
it
P
ecti
n
F
ir
s
t, p
r
ep
a
re
pe
p
p
er
s. C
u
t
op
en
a
b
ou
t
I
dozen
medium-sized peppers
and
discard
see
ds F
or
b
est
c
ol
o
ur
. use
h
a
lf
g
ree
n
an
d
h
aL
t
sw
eet
r
ed
pep
per
s.>
P
u
t
thr
oug
h
foo
d.
c
ho
p
p
ef
tw
ice
us in
g
fi
nes
t
b
lad
e.
D
r
a
in
.
M
eas
ure
2
cu
ps
in
to
a
v
ery
larg
e
sa
uce
pan
A
dd.
v
ine
gar
.
T
h
e
n fo
llo
w
d
i
re
c
tio
n
s
at
b
ot
to
m
o
f
p
ag e
T
O
M
A
T
O
R
EL
IS
H
Yield:
about
9
medium glass.
434
lbs.
relish)
3
cu
ps
pr
epa
red
t
om
atoe
s
ab
out
2
½
l
bL
r
ip
. t
om
at
o
s
‘
tea
spo
on
s
gra
ted
le
mo
n r
ind
A cu
p
le
mo
n
jui
ce
2
lem
ons
6½
cu
ps
l
bs.)
s
uga
r
I
b
ottl
e
Ce
rto
Fr
ui t
Pec
tin’
.
i
rs
t
p
re
p
ar
e to
m
a
to
e
s
. Sc
ald
,,
pe
el,
an
d
c
rush a
bo
u
t
2
½
p
ou
nds r
ipe
to
mat
oe
Bri
ng
t
o
a
b
oil
and
si
mm
er, u
nco
ver
ed,
10 mi
nut
es .
Measure
3
cups in to
a
very
large
saucepan.
G