Certo Recipes for Making Perfect Jellies and Marmalades

“Mother Nature's Jell Maker” — the 1922 leaflet that promised no more boiling the flavour away, with an exact recipe for every fruit.

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Apple, Crab-apple or Quince Jelly

Cooked Fruit 4 cups (2 lbs.) Juice from bottle (scant 1/2 cup) CERTO Apple or Crab-apple: Remove stem and blossom ends from about 3 lbs. ripe fruit and cut in small pieces. Add 3 cups water; cover pan and simmer 10 minutes. Crush with masher, cover pan and simmer 5 minutes longer. Proceed as below. Quince: Remove core, blossom and stem ends from about 21½ lbs. ripe fruit. Put through food cutter, or chop very fine. Add 4 cups water and simmer in covered pan 15 minutes. Proceed as below.

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