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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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 level cups sugar. Stir rapidly until sugar is dissolved and pour into glasses. Keep in cold place. Use within a month.

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