This site is the complete 1922 book Certo Recipes for Making Perfect Jellies and Marmalades, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Highlights
Mint Jelly
Measure water, add 1 teaspoon coloring and stir until dissolved. (If fresh leaves are used add about 1 cupful to the water CERTO…
GENERAL DIRECTIONS FOR ABOVE JAMS (Add sugar and mix well Use) (II)
Add sugar and mix well. Use hottest fire and stir constantly before and while boiling. Boil hard for 1 minute; except RHUBARB…
Cold Process Jelly
Mix thoroughly in small pan (standing in boiling water) 14 cups any fruit juice (fresh or bottled) and ½ bottle CERTO. Add 3 d…
Raspberry and Currant Jam
2 level cups (1 lb.) CRUSHED Raspberries Currants 2 cups (1 lb.) Pulp from Cooked 7 level cups (3 lbs.) Sugar ½ bottle (scant 1/2…
Cherry, Peach, Pear or Pineapple Jelly
3 erps (1½ lbs.) Juice 64 level cups (24 lbs.) Sugar 1 bottle (scant cup) CERTO Berries: Juice is pressed from raw fruit…
Pineapple and Strawberry Jam
4 level cups (2 lbs.) CRUSHED AND CHOPPED Fruit ½ bottle (scant 1/2 cup) CERTO Crush well about 1 qt. ripe berries. Put pineapple…