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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Apricot or Elderberry Jam

34 level cups CRUSHED Fruit 7 level cups (3 lbs.) Sugar ½ bottle (scant 1/2 cup) CERTO Apricot: Do not peel, but slice, pit and crush well about 2lbs. ripe fruit. Measure crushed fruit into large kettle and proceed as below.

Elderberry: Use about 2 lbs. ripe unstemmed berries. Stem and crush well. Measure crushed berries into large kettle, crush well . Measure crushed berries into large kettle, add 1/4 cup water stir until boiling, cover kettle and sim- Proceed as below. This jam sets slowly.

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