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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 juice 2 lemons 7 cups 3 lbs sugar bottle certo fruit pectin first prss the fratt crush completely one layer at a time about 2 quarts fully ripe strawberries mea- aure 3 cups into a very targe saucepan- add lemon juice ima hit the lew add sugar to fruit in saucepan 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 bpoon 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 n inch hot paraffin variation iptce stnwharry jaa use recipe for strawberry jam add i 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 jake stem about 3 quarts fully ripe grapes and crush thoroughly add jv cup water bring to a boil and simmer covered 10 minutes place m jelly cloth or bag and squeeze out juice measured cups intoarcrjtarpc 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 the auke the jety 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 h inch hot paraffin amd soijfe new ones too i peach and pear jam yield about 9 mcclmn qijw 14 lbs i i 3 cups prepared fruit about 1 quart each ripe peaches and pears cup iomon juice 2 lemons e cups 2 lbs sugar bottle certo fruit pectin first prepare the frarl peel and pit or cure about 1 quart each full ripe poaches and pears chop verv fine or grind combine fruits and measure i cup into a rrri inrgt saucepan squeeze the juice from 2 medium si zed lemons measure cup into saucepan with fruit then make the las add suriir to fruit m saucepan and mix well place over high heat bring to it nil roll i mi boil and hoi i hunt minittt stirring con stant remove fmrti heat and al once tir m certo skim off foam with metal poon then siir and skim in turns for s minute- to cool shghtlv to prevent floating fruit ijulle ouickh into glasses cover jam ut once with inch tint pn ratlin apricot and cherry jam iio lrfc cups prepared fruil about 1 qls each ripe apricots and ripe sour cherries cups 2 lbs 6 oi sugar i bon certo crystals teaspoon almond extract first prepare the fruit ill do not peeh about i quart grind marts bine fruits and measure t it prepare the fruit ill do not peeh about i nirts full riie apricots cut in mall pieces and ind or chop verv fine stem and pit about i larts fuh rie sour cherries and chop tine com- epan ips into a large then auke the urn measure sugar and set aside add certo crwals to fruit in saucepan and mix well place over high heat and tir until mixture comes to a hard boil at once hr in sugar bring to a lull mil i n lil and bml hunt 1 mtnutt stirring con stant 1 remove from heat and add almond extract skim off foam with metal spoon then tir and skim in turns fur minutes to cool slightly to prevent floating fruit ladle quicklv into glasses cover jam nt once with inch hot paraffin spiced crab apple jelly yield about 12 medium glasses 6 lbs jelly 5 cups juice about v quarts ripe crab apples x to 1 teaspoon each ground cloves cinnamon and allspice or any desired combination of spices t cups 3x lbs eugar x bottle certo fruit pectin first prepare the joke remove blossom and stem ends from about y quarts fully ripe crab apples cut in small pieces do not peel or core add 6j 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 then auks the jy 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 i minute stirring constantly remove from heat skim off foam with metal spoon and j our quickly into glasses cover jelly at once with 4 inch hot paraffin raspberry and rhubarb jelly yield about 12 medium glasses 6 lbs elly 4 cups juice about 1 quart ripe red raspberries and2v lbs rhubarb 7 cups 3 lbs sugar 1 bottle certo fruit pectin flrtt prepare the tafce crush about 1 quart fully ripe red raspberries cut in 1inch pieces do not peel about 2yx pounds rhubarb blend place fruits in jelly cloth pr bag and squeeze out juice measure 4 cups into a very large saucepan the atake the jea add sugar to juice in saucepan and mix well place over high heat and bring to a boil stirring constantly at once btir in certo then bring to a full rolling boil and boif bard 1 minute stirring constantly remove from heat skim off foam with metal spoon and pour quickly into glasses cover jelly at once with u inch hot paraffin peach and plum jelly icld ihoul ii nicdnim jjw 3 cups uice about 1 qts ripe peaches and 1 qt ripe plums cup lemon uice 2 lemons 7 cups 3 lbs sugar 1 bottle certo fruit pectin first prepsrt the pike pit ulo not peel i about 1 qts fully ripe soft peaches crush thoroughly rush do not peel or pit about 1 qt- fully nje plums combine fruit add i cup water bring to a boil and simmer covered 10 minutes place in jelly cloth or bag and squeeze out juice measure p cups into a rery large saucepan squeeze and strain the juice from 2 mediumsized lemons measure cup into saucepan with peach and plum juice thee nahe the kfly add sugar to juices in saucepan and mix well place over high heat and bring to a boil stirring constantly at once stir in certo fruit pectin then bring to a full rolling boiand boil hard 1 minute stirring constant iv remove from heat ikim off foam with metal spoon and pour quickl into glasses cover jell at once with inch hot paraffin strawberry marmalade yield- about 10 medium glasses 5 lbs marmalade 4 cups prepared fruit 1 orange 1 lemon and about 1 qt ripe strawberries 7 cups 3 lbs sugar y bottle certo fruit pectin first prepare the frak cut 1 mediumsized orange and 1 mediameized lemon in quarters remove seeds grind chop fine or slice crosswise wafer thin add x cup water and teaspoon soda bring to a boil and simmer covered 30 minutes stirring occasion ally crush thoroughly about 1 quart fully ripe strawberries combine fruits and juices and mea sure 4 cups into a very large saucepan then make the manname 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 oft 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 inch hot paraffin spiced plum jam yield about 14 medium glasses 7 lbs am 8 cups prepared fruit about 3 qts ripe plums 1 teaspoon cinnamon 8 cups 3j lbs sugar 1 box certo crystals first prepare the fralt pit do not peel about 3 qts fully ripe plums cut in small pieces and chop add y cup water bring to a boil and simmer covered 5 minutes measure 6 cups into a very large saucepan add 1 teaspoon cinnamon thea mm the iaa 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 boil hard j 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 inch hot paraffin pepper relish 2 cups prepared peppers aboul 9 or 10 peppers 3 cups vinegar 3 cups 1 lbs sugar 1 bo certo crystals first prepare the peppers cut open afiiijt 9 or 10 mediumsized jeppers and discard seeds for best color use half green and half sweet red peppers put through food chopper twice using finest blade drain press out half of the juice measure 2 cups kppera into a la rgr saucepan add cup vinegar thee auke the reuth measure sugar and set aside add certo crystals to peppers in saucepan and mix well place over high heat and stir until mix ture comes to a hard boil at once stir in sugar rnng to a r rolling imtl and twil hard i minute stirring cmstantly remove from heat and skim off foam with metal spoon then stir and skim hy turns for minutes to cool slightly to prevent floating fruit ijidle quickly into glasses cover al once with inch hot paraffin certo s 1minute boil makes them all so quick and easy jm theres such a wonderful limit lest variety if jams and jellies you can make with certo of cours youll want to make those which are perennial frrrrwites with your family and iwause the certo method is so tjuiek and sure we know youll enjoy creating some of these more unusual varieties to store away in your presenes cupboard theyll make delicious special occasion treats for your familv and friends there are dozens of certo recipes in every package of certo crystals and m ifie underthetabet recipe book around every bottle of liquid certo ihe certo liquid or crystals certo