4 cups (2 lbs.) prepared fruit
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare fruit, peel off the yellow rind of 1 orange and 1 lemon with
a sharp knife, leaving as much of the white part on the fruit as
possible. Put yellow rinds through the food chopper twice. Add ¾ cup
water and ¹/₁₆ teaspoon soda to ground rind and simmer, covered, for 10
minutes. Cut off the tight skin of the peeled fruit and slip the pulp
out of each section. Add pulp and juice and the juice of an additional
lemon to the rind, and simmer, covered, 20 minutes longer. Peel about 1½
pounds fully ripe peaches. Pit and grind or chop very fine. Then combine
fruits.
Measure sugar into large kettle. Add prepared fruit, filling up the last
cup with water if necessary. Mix well, 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 hot marmalade at once. Makes about 11 glasses (6
fluid ounces each).
PLUM JAM
PRUNE JAM
4½ cups (2¼ lbs.) prepared fruit
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare fruit, pit about 3 pounds fully ripe fruit. Do not peel. Cut
into small pieces and crush thoroughly. Add ½ cup water and simmer,
covered, 5 minutes. (Sour, cling-stone plums give best color and flavor.
If sweet plums or free-stone prunes are used, substitute ½ cup lemon
juice for ½ cup of the prepared fruit specified.) Measure sugar and
prepared fruit 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 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).