2 cups (1 lb.) juice
3 cups (1¼ lbs.) sugar
½ bottle Certo
Measure sugar and juice into large saucepan and mix. (If unsweetened
juice is used increase sugar by ½ cup.) 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 5 glasses (6 fluid ounces each).
PLUM JELLY
PRUNE JELLY
4 cups (2 lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, crush thoroughly about 4 pounds fully ripe fruit. Do
not peel or pit. Add 1 cup water, bring to a boil, cover, and simmer 10
minutes. Place in jelly cloth or bag; squeeze out juice. (Sour,
cling-stone plums make best jelly. If sweet plums or free-stone prunes
are used, substitute ½ cup strained lemon juice for ½ cup of the plum
juice specified.) 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).