5 cups (2½ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, crush about 4 pounds fully ripe fruit. Add 1 cup
water, bring to a boil, cover, and simmer 10 minutes. Place fruit in
jelly cloth or bag and squeeze out juice. Measure sugar and juice into
large saucepan and mix. Bring to a boil over hottest fire and at once
add Certo, stirring constantly. Then bring to a _full rolling boil_ and
boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at
once. Makes about 11 glasses (6 fluid ounces each).
BLACKBERRY JELLY
BOYSENBERRY JELLY
DEWBERRY JELLY
LOGANBERRY JELLY
RED RASPBERRY JELLY
STRAWBERRY JELLY
YOUNGBERRY JELLY
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, crush thoroughly or grind about 3 quarts fully ripe
berries. Place in jelly cloth or bag and squeeze out juice. (If berries
lack tartness substitute ¼ cup lemon juice for ¼ cup prepared juice.)
Measure sugar and juice into large saucepan and mix. Bring to a boil
over hottest fire and at once add Certo, stirring constantly. Then bring
to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim,
pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces
each).