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Whole Fruit Strawberry Jam

2 lbs. Pressed Berries 7 level cups (3 lbs.) Sugar 1 level teaspoon powdered tartaric or citric acid or Juice of 1 lemon bottle (scant 1/2 cup) CERTO Select about 2 quarts small or medium sized, fully ripe berries.

Large berries may be used for Crushed Berry Recipe below.

After hulling, weigh out 2 lbs. berries. Measure sugar into small 'separate pan. Spread about one quarter of the berries on their sides in single layer on a platter and gently press each berry to a thickness of 14 inch with bottom CERTO of CERTO bottle. (This leaves skins nearly intact, but ruptures fruit inside and makes it hollow, allowing boiling sugar to saturate tissues quickly.) Transfer pressed berries to large kettle and cover with layer of sugar. Repeat this operation with all the berries, placing layers of pressed berries and sugar alternately in kettle, putting balance of sugar on top. Then add lemon juice, or preferably powdered tartaric or citric acid. This addition promotes & quicker set, thus keeping the fruitevenly distributed in the Jam. Let stand over night, or at least 5 hours, so that part of sugar will be dissolved and mixture can be stirred and cooked without crushing fruit. Use hottest fire and stir constantly before and while boiling. Boil hard for three minutes, remove from fire and stir in CERTO. From time jam is taken off fire allow to stand not over 5 minutes, by the clock, before pouring. In the meantime skim, and stir occasionally to cool slightly. Then pour quickly. If in open glasses paraffin at once. If in Jars seal at once and invert for 10 minutes to sterilize the tops. Crushed Strawberry Jam ▲ level cups (2 lbs.) CRUSHED Berries 7 level cups (3 lbs.) Sugar ½ bottle (scant 1/2 cup) CERTO For this jam it is necessary that each berry be broken up.

Therefore, crush about 2 quarts ripe berries in separate portions, so that each berry is mashed. This allows fruit to quickly absorb the sugar during the short boil. Measure crushed berries into large kettle, add sugar and mix well. Use hottest fire and stir constantly before and while boiling. Boil hard for one full minute, remove from fire and stir in CERTO. From time jam is taken off fire allow to stand not over 5 minutes, by the clock, before pouring. In the meantime skim, and stir occasionally to cool slightly. Then pour quickly. If in open glasses paraffin at once. If in jars seal at once and invert for 10 minutes to sterilize the tops.