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Jams from Other Canned Fruits

2 cups CRUSHED Fruit or Fruit and Juice 31½ level cups (1/2 lbs.) Sugar ½ bottle (scant 1/2 cup) CERTO Crush fruit well. Measure crushed fruit and sugar into large saucepan and mix well.

Use hottest fire and stir constantly before and while boiling. Boil hard for 1 minute, remove from fire and stir in CERTO. Skim and pour quickly. Excellent jams and jellies may be made any time from Canned Fruits of all kinds: Cherry, Peach, Apricot, Pear, Plum, or Berries. Both fruit and juice may be combined for jam; or the juice may be used for jelly and the fruit for jam. Dried Fruit Jams from Figs, Apricots, Peaches, Etc. (Make Excellent Cake Fillings) 3 cups Prepared Fruit 6 level cups (21/2 lbs.) Sugar 1 bottle CERTO Place 1/2 lb. dried fruit in quartjar and cover with 2 cups water. Let stand 4 hours. Drain off and save all the water or syrup to mix with pulp (makes 3 cups). Run through meat grinder or chop fine. Mix fruit and syrup well in kettle, then stir in CERTO and add sugar. Place on fire and stir constantly to prevent scorching. In stirring, carry the wooden spoon over the entire bottom of kettle. Bring to full boil and boil 1 minute. Remove from fire and pour into glasses. Note-Add juice of 1 lemon to fig recipe.

CERTO