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General Directions for Foregoing Jellies

Place fruit in cheese-cloth bag and squeeze out juice. Then drip juice through cotton flannel bag if a sparkling jelly is desired. Measure sugar and juice into large saucepan, stir and bring to a boil. At once add CERTO, stirring constantly and bring again to a FULL BOIL for 1/2 minute. Remove from fire, let stand 1 minute, skim, and pour quickly. (NOTE: With Peach Jelly 20 drops Almond Extract, added after skimming, strengthens and improves the flavor.) Red or Black Currant Jelly 4½ cups (24 lbs.) Juice from Cooked Fruit 7½ level cups (314 lbs.) Sugar ½ bottle (scant 1/2 cup) CERTO Crush well about 31/½ lbs. ripe fruit. Add 1 cup water, stir until boiling, cover pan and simmer 10 minutes. Place in jelly bag Measure juice into large saucepan. and squeeze out juice.

Measure sugar in separate pan. Bring juice just to boil and begin to add sugar slowly, with constant stirring, taking about 5 minutes to add sugar, keeping juice nearly at boil. Then bring to boil and at once add CERTO, stirring constantly, and bring again to a full boil for 1/2 minute. Remove from fire, let stand 1 minute, skim and pour quickly.

CERTO JELLY- 2½ cups (14 lbs.) Water 1 bottle (scant cup) CERTO Measure sugar and water into large saucepan, stir, and bring to a boil. At once add CERTO, stirring constantly, and bring again to a full boil for half minute. Take from fire, let stand 1 minute, skim and pour quickly.

For a tart jelly add the juice of 1 lemon to above recipe. The grated rind will give lemon flavor if desired.

Coca Cola or Ginger Ale Jelly: Use these or any similar beverages instead of water in plain CERTO recipe.

CERTO Jelly of several flavors may be made CERTO from one bottle by adding to the glasses, before filling, a few drops of various Flavoring Extracts: Orange, Lemon, Almond, Maple, etc., or any true fruit flavor. For Ginger Jelly use Candied Ginger, cut fine. Fruit Juice left over from canning may be used in place of all or part of the water in CERTO Jelly recipe.