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[Illustration: untitled]
1. Prepare Fruit: Select fully ripe fruit. Wash, then prepare exactly as
recipe directs. If fruit lacks tartness add ¼ cup lemon juice when
adding sugar. For separating juice for jelly, use 1-yard square of
Canton flannel, spread over colander. Place prepared fruit in cloth,
bring corners together and twist while pressing down on bag. To make
jellies from dripped juice, use twice amount of fruit called for in
recipe.
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[Illustration: untitled]
2. Prepare Glasses: Wash, scald, and drain the glasses and tin covers
needed, and melt paraffin in a small pot over hot water while making
jelly or jam. Use new paraffin; old paraffin often causes spoilage. If
tin covers are not available, cut out circles of paper to paste over
tops of glasses.
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[Illustration: untitled]
3. Measure Sugar and Fruit: Use the same standard measuring cup, holding
½ pint, level full, for both sugar and fruit. If sugar is weighed, weigh
fruit also. To measure fruit for jam, pack solidly into cup until juice
and fruit come to top. If there is a slight shortage, fill last cup, or
fraction of cup, with water. If not quite enough juice for jelly, mix
water with pulp in jelly bag and squeeze again.
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[Illustration: untitled]
4. Cook Rapidly: For quickest jelly making, use an aluminum kettle or
saucepan—6 to 8 quart size. The kettle or saucepan should be less than
one-half full of sugar and fruit to permit a _full rolling boil_, a boil
which cannot be stirred down. Use hottest flame. If fire is slow, keep
kettle covered after sugar is dissolved until mixture comes to a boil.
Stir while coming to a boil, and while boiling.
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[Illustration: untitled]
5. Add Certo: For _jelly, add Certo as soon as fruit juice and sugar
mixture comes to a boil_; then bring to a full rolling boil and boil
hard for exactly ½ minute, stirring constantly. For _jam_, cook fruit
and sugar mixture at full rolling boil for exactly 1 minute, stirring
constantly; then _remove from fire and stir in Certo_. Time boil by the
clock.
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[Illustration: untitled]
6. Skim, Pour, Paraffin: Skim jelly and pour directly from saucepan into
clean, freshly scalded glasses. Skim and stir jam for 5 minutes by
turns. This cooling helps prevent floating fruit. Ladle into glasses.
Leave ½-inch space at top of each glass. Cover at once with ⅛ inch of
hot paraffin. When cool, cover glasses with scalded tin covers or
tightly pasted paper covers. Be sure to store in cool, dry place.
New Certo Users: Read carefully pages 4, 5, 17, 18, 31.