3 cups (1½ lbs.) juice
6½ cups (2¾ lbs.) sugar
1 bottle Certo
To prepare juice, remove pits from about 3½ pounds peaches. Do not peel.
Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and
simmer 5 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 9 glasses (6 fluid
ounces each).
APPLE JELLY (From Fresh, Tart Apples)
CRABAPPLE JELLY
5 cups (2½ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, remove blossom and stem ends from about 3½ pounds
fully ripe fruit, and cut apples in small pieces. Do not peel or core.
Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and
simmer, covered, 5 minutes longer. (With soft, very sweet apples, add
juice of 1 lemon to prepared juice before measuring.) 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 12 glasses (6 fluid ounces each).