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ten fruitfull ideas for your preserving kettle old family favorites strawberry jam yield about 10 medium glasses 5 lbs am 3 cups prepared fruit about 2 qts ripe berries cup strained lemon uice 2 lemons 7 cups 3 lbs sugar bottle certo fruit pectin first prepare the frett crush completely one layer at a time about 2 quarts fully ripe strawberries- mea sure 3i cups into a very large saucepan add lemon juice ymm mate the lam add sugar to fruit in saucepan mix well place over high heat bring to a full tolling boil and boil hard 1 mtnult stirring constantly remove from heat and at once stir in certo skim off foam with metal spoon then stir and skim by turns for 5 minutes to cool slightly to prevent floating fruit ladle quickly into glasses cover jam at once with k inch hot paraffin variation spaced straemerri jam use recipe for strawberry jam add 2 teaspoon each allspice cinnamon and ground cloves or any desired combination of spices to crushed strawberries grape jelly yield- about 10 medium glasses 5 lbs jelly 4 cups juice about 3 quarts ripe grapes 7 cups 3 lbs sugar y bottle certo fruit pectin first prepare the wee stem about 3 quarts fully ripe grapes and crush thoroughly add ft cu water bring to a boil and simmer covered 10 minutes place in jelly cloth or bag and squeeze out juice measure 4 cups mto a rery large saucepan concord grapes give best color and flavor if wild grapes malagas or other tightskinned grapes are used use 3i cups grape juice and add cup lemon juice tfcea the jeiy add sugar to juice in saucepan and mix well place over high heat and bring to a boil stirring constantly at once stir in certo then bring to a full rolling boil and boil hard 1 minute stirring constantly remove from heat skim off foam with metal spoon and pour quickly into glasses cover jelly at once with k inch hot paraffin amd some mew omes too i peach and pear jam yield about mpdiun qii- ir 3 cups prepared fruit about 1 quart each fipe peaches and pears cup lemon juice 2 lemons 6 cups 2 lbs sugar bottle certo fruit pectin first prepare the frett peel and pit or core about 1 quart each full ripe pearlies anil pears chop er fine or grind combine fruits and measure cups into a rent iargt saucepan squeeze the juice from li medium sized lemons measure i cup into saucepan with fruit theemeke the jam add sugar to fruit in saucepan and mix well place er high bent bring to h full rolling hot i and hotl html i unnuti stirring con stant remoe from heal and at once tir in certo skim off foam with nieliil spoon then stir and skim h turns for 5 minute- in cool light i to prevent floating fruit iadir quickl into glasses co it jam al once with inch hoi parartin apricot and cherry jam n hxth js- 4 cups prepared fruit about 1 qts each ripe apricots and ripe sour cherries 5 cups 2 lbs 6 ot suqar 1 boi cerlo crystals teaspoon almond cilract first prepare the trait pit do not jmii i about 1 quarts full ripe apricots cut in small pieces and grind or chop er fine stem and pit about lj quart- full ripe sour cherries and chop line com bine fruits and measure i cups into a large saucepan then make the uim measure sugar and et aside add certo crystals to fruit in saucepan and mix well place mer high heat and tir until mixture comes to a hard hull at once tir in sugar bring to a full rxlhriij lnil and ffil hard miituh stirring con stant renioxe from heat and add almond extract skim off foam with metal spoon then tir arul skim h turn- for i minutes to cool slight l mprvent floating fruit iridic quickl into glasses ciimt jam at once with inch hot para if in spiced crab apple jelly yield about 12 medium glasses 6 lbs jelly 5 cups juice about 3 quarts ripe crab apples y to 1 teaspoon each ground cloves cinnamon and allspice or any desired combination of spices vt cups v lbs sugar bottle certo fruit pectin first prepare the wee remove blossom and stem ends from about 3j quarts fully ripe crab apples cut in small pieces do not peel or core add 6 cups water and the spices bring to a boil and simmer covered 10 minutes crush with masher and sim mer covered 5 minutes longer place in jelly cloth or bag and squeeze out juice measure 5 cups juice into a very large saucepan the make the jetj add sugar to juice in saucepan and mix well place over high heat and bring to a hod stirring constantly at once stir in certo then bring to a full rolling boil and boil hard i minute stirring constantly remove from heat skim off foam with metal spoon and t our quickly into glasses cover jelly at once with h inch hot paraffin raspberry and rhubarb jelly yield about 12 medium glasses 6 lbs telly 4 cups juice about 1 quart ripe red raspberries and 2 lbs rhubarb 7 cups 3 lbs sugar i bottle certo fruit pectin first prepare the jake crush about 1 quart fully ripe red raspberries cut in 1inch pieces do not peel about 2 pounds rhubarb blend place fruits in jelly cloth or bag and squeeze out juice measure 4 cups into a very large saucepan thm make the i add sugar to juice in saucepan and mix well place over high heat and bring to a boil stirring constantly at once stir in cerrjo then bring to a full rolling boil and toil hard 1 minute stirring constantly remove from heat skim off foam with metal spoon and pour quickly into glasses cover jelly at once with inch hot paraffin peach and plum jelly lietd about tl medium qliir v if- i 3 cups uice about t qts ripe peaches and 1 qt ripe plums cup lemon uice 2 lemons 7 cups 3 lbs sugar t bottle certo fruit pectin first prepare the hrice pit ulo not peel i about 1 qts full ripe soft peaches crush thorough crush i do not peel or pitl about 1 qt fully ripe plums combine fruits add cup water bring to a boil and simmer covered 10 minutes place in jelly cloth or bag and squeeze out juice measure t rups into a reru large saucepan squee7e and strain the juice from h mediumsi7ed lemons measure cup into saucepan with peach and plum juice thea make the ietty- add sugar to juices in saucepan and mix well place over high heat and bring to a boil stirring constantl at once stir in certo fruit pectin then bring to a full rolling hut i and boil hard 1 minute stirring constant remote from heat skim off foam with metal spoon and pour quickly into glasses cover jell at once with inch hot paraffin strawberry marmalade yield- about 10 medium glasses 5 lbs marmalade t 4 cups prepared fruit 1 orange 1 lemon and about 1 qt ripe strawberries 7 cups 3 lbs sugar 4 bottle certo fruit pectin first prepare the fnril cut 1 mediumsized orange and 1 mediumsized lemon in quarters remove seeds grind chop fine or slice crosswise wafer thin add yi cup water and teaspoon soda bring to a boil and simmer covered 30 minutes stirring occasion ally crubh thoroughly about 1 quart fully ripe strawberries combine fruits and juices and mea sure 4 cups into a rery large saucepan then make the marmalade add sugar to fruit in sauce- pan and mix well place over high heat bring to a full rolling boil and boil hard 1 minute stirring constantly remove from heat and at once stir in certo skim off foam with metal spoon then stir and skim by turns for 5 minutes to cool slightly to prevent floating fruit ladle quickly into glasses cover marmalade at once with jj inch hot paraffin spiced plum jam yield about 14 medium glasses 7 lbs am 6 cups prepared fruit about 3 qts ripe plums 1 teaspoon cinnamon 8 cups zy lbs sugar t box certo crystals first prepare the iratt pit do not peel about 3 qta fully ripe plums cut in small pieces and chop add cup water bring to a boil and simmer covered 5 minutes measure 6 cups into a very large saucepan add 1 teaspoon cinnamon then make the sea measure sugar and set aside add certo crystals to fruit in saucepan and mix well place over high heat and stir until mixture comes to a hard boil at once stir in sugar bring to a full rolling boil and toil hard i minute stirring constantly remove from heat and skim off foam with metal spoon then stir and skim by turns for 5 minutes to cool slightly to prevent floating fruit ladle quickly into glasses cover jam at once with h inch hot paraffin pepper relish fifti ijfij 6 mrvlium fjrjsss 3 ibi iclih 2 cups prepared peppers about 9 or rt peppers 3 cups vinegar 3 cups 1 lbs sugar 1 box cerlo crystals first prepare the peppers cut open about 9 or 10 medmmmzed peppers and discard seeds ifor best color use half green and half swiet red peppers put through food chopper twice umng finest blade drain press out half of the juice measure i cups peppers into a large saucepan add i cup vinegar thea make the rehth measure sugar anil set aside add certo crystals to peppers in saucepan and mix well place over high heat and stir until mix- lure comes to a hard boil at once stir in sugar bring lo a full rolling fnni and boil hard l minute luring contantl remoe from heat and skim off foam with metal spoon then stir and skim by turns for n minutes to eool slightly to prevent floating fruit iadle quiekl into glasses ner at once with inch hot paraffin certo s 1minute boil makes them all so quick and easy then suwi a wnruicrful hnutu variety of jams anil jellus yuti ait make wujt 1 vru- t h ynull uaiil l ma l there are dorens of certo recipes in every package of ce crystals and ultuh an perennial fa initio wilh ymir family and imvaiim lite vtu met heil i m nnek and mire we know youll enjoy e rearing rne ef these more unusual varieties to store away in oiii presvre euphoarii the ii make ilhuious spivial yimon treats for ottr famik and friends in the underthelabel recipe book around every bottle of liquid certo certo ca liquid or crystals