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Raspberry and Currant Jelly

4 cups (2 lbs.) Juice from Cooked Fruit 8 level cups (3½ lbs.) Sugar 1 bottle (scant cup) CERTO Grape: Stem and crush thoroughly about 3 lbs.

Plum: Crush well about 436 lbs.

Add 1/2 cup water, stir until boiling, and simmer 10 minutes in closely covered saucepan. Proceed as on page 12.

Rhubarb: Cut in short lengths, without peel- CERTO ing, about 21/2 lbs. red stalks. Add 1 cup water, heat slowly and stir until boiling; cover pan and simmer 15 minutes. Proceed as on page 12.

Raspberry and Currant: An even mixture is preferred. Use about 21/2 qts. or 31/2 lbs. ripe fruit. Crush thoroughly, heat slowly with stirring, and bring fruit just to the boil. Proceed as on page 12. A Delicious