4 cups (2 lbs.) prepared fruit
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe
currants. Add 1 teaspoon cloves and 1 teaspoon cinnamon, ¼ cup water and
¼ cup vinegar. Bring to a boil; simmer, covered, 10 minutes. Measure
sugar into large kettle. Add prepared fruit; mix well and bring to a
_full rolling boil_ over hottest fire. Stir constantly before and while
boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir
and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11
glasses (6 fluid ounces each).
PEACH JAM
PEAR JAM
4 cups (2 lbs.) prepared fruit
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare fruit, peel about 3 pounds fully ripe fruit. Grind or chop
very fine. If desired, about 3 teaspoons spice may be added. (If peaches
lack tartness, add ¼ cup lemon juice in addition to 4 cups prepared
fruit.) Measure sugar and prepared fruit, tightly packed, into large
kettle, mix well, and bring to a _full rolling boil_ over hottest fire.
Stir constantly before and while boiling. Boil hard 1 minute. Remove
kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour
quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).