Certo Recipe Book 1965

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PECTIN PECT1NE
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6ozJl 170 ml
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1OMEMADE JAMS & JELIES

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Nothing Tastes So Good
as your own delicious

homemade jams and. jellies. And. nothing
makes your results surer than Certo
-
Use all kinds of fruit...

Certo. supplies natural fruit. pectin
Natures own jellying substance
in just
right amounts to make perfect jellies and.
jams with any fruit.
More flavour and fragrance, more jelly...

Jams and jellies made with Certo have
fresh, rich fruit flavour and. colour for
you use fully ripe fruit, at the peak of
fine flavour and juiciness; And the preci
ous juice is not boiled away- with long
cooking... So you actually get more!
Quick, easy, and sure...

With Certo, a 1-minute boil is all the
cooking needed. This is the easy shortboil method. And Certo jams and jellies
set quickly and just right neither too.
stiff nor too soft.
Save money with Certo...
You can have Certo jams and jellies
for les. than those
of the- linest quality
you could buy.
(Is. granulated sugar
Either granulated beet or cane sugar gives
fine results with Certo recipes. Brown
sugar and icing sugar should not be used
as substitutes in Certo recipes.
Store Carte ma cool place...

Since extreme heat and humidity can
affect the jelling quality of pectin, keep
Certo cool (60F. or lower. When only
34 bottle of Certo is used, recapr the
remainder and store in the refrigerator
for use within a month.
No jelly tastes like the kind you make
yourself!
New! Feeze
del//es and Jams
Imagine jelly and jam as fresh as the fruit

theyre made of because they arent boiled!
Just follow the easy tips below and the recipes
on pages 4, 5, and 6. Your favourites are here
the most popular fruit jellies and jams,
those you enjoy year after year.
1. Prepar. th. fruit. Select only fully ripe fruit.
Place it in a colander and wash well. Remove

unsound parts. Then prepare exactly as the
recipe directs. To extract juice for jelly, use
a jelly bag or a yard-square of cheesecloth,.
several layers thick. Dampen and wring cloth
well; spread over colander. Rest colander in
a bowl or pan. Place prepared fruit in bag or
cloth; bring corners together. Twist and press
with masher. (Freezer jellies are slightly
opaque.)
2. Prepar. jars. Wash jars and lids in soapy
water. RInse, scald, and drain. If tight lids
are not available, cut rounds of freezer paper
large enough to fold over tops of jars and
fasten with rubber bands. Yields, are based
on t cup or 8 oz, jars.
3. Make ii,. jelly or jam Use level measures in
standard. measuring cups (8 ounces) and
spoons for all ingredients. After stirring the
mixture 3 minutes, a few undissolved sugar
crystals will remain without affecting the
quality of the jelly or jam.
4 Pour, cove, and store Pour quickly into pre
parech jars, leaving about 4-inch at top.
Cover at once with lids. Allow to set at room
temperature (takes up to 24 hours). Then
store a franz.,. For use within 3 weeks, may
be stored in refrigerator.
FREEZER GRAPE JELLY

Yield:, about 6 medium jars (3 lbs. jelly)
;.
2 cups juice (about 1i qts. (2 lbs.) ripe

Concord grapes)
4 cups (1 lbs.) sugar
2 tablespoons water
14 bottle Certo Fruit Pectin
Firs prepare juice. Stem and thoroughly

crush about 1 quarts fully ripe Concord
grapes; Heat slightly to extract .juice more
easily, if desired. Place in jelly cloth or bag

and squeeze out juice. Measure 2 cups juice
into .larg bowl orpan..
Then foUoW directions at bottom o. page 5.
FREEZER STRAWBERRY JELLY

Yield: about 5 medium jars (2 lbs. jelly)
1 cups juice (about 1 qts. (2 lbs.) ripe
strawberries)
4 cups (llbs.)sugar
2.tablespoons strained lemon juice (1 lemon)

irst, prepare juice. Thoroughly crush, one
layer at a time, .about 1 quarts fully ripe
strawberries. Place in jelly cloth or bag and

squeeze out juice. Measure 1% cups juice
into large bowl or pan.
Then follow directions at bottom of page 5.
FREEZER RED RASPBERRY JELLY.

Yield: about 7 medium jars (3 lbs. jelly)
2 cups luice (about 1 quarts (Ph lbs.)
ripe red raspberries)
5 cups (2% lbs.) sugar

2 tablespoons water
14 bottle Cero Fruit Pectin
Tirst, prepare juice. Crush thoroughly about

1 quarts fully ripe red raspberries. Place in
jelly cloth or bag and squeeze out juice.
Measure 23 cups juice into a large bowl or
pan.
(iRAP- VNISOF JLLT
Follow recipe for Freezer Grape Jelly

(above), but use 1% cups grape juice, % cup
cider vinegar, 14 teaspoon cinnamon and
teaspoon. cloves..
.
FREEZER STRAWBERRY JAM

Yield, about medium jars(2% lbs. jam)
1i cups pr.par.d fruit (about 1 qt. (li. lbs.)
.
rip. strowb.rrl.a)
4 cupt (1 lbs.) sugar
2 tabl.spoon. lemon. juice. (1 I.mon)
bottle C.rto Fruit Pctin.
First, prepar. fruit.. Crush completely, one
layer at a time, about 1. quart fully ripe

strawberries Measure 1%. cups into a large
. .
bowl or pan
Then follow directions at bottom of page.
FREEZER BLACKBERRY JAM.

FREEZER RED RASPBERRY JAM.
Yield: about 6. medIum jars (3 lbs. jam)
2 cups prepared fruit (about 1 qt (TA. lbs.)
rip.. b.rries
4 cups (1% lbs.) sugar;
2 tablespoons hmon juice (I lemon)
bottle Certo Fruit Pectin
-
First, prepare fruit. Thoroughly crush about

1 quart fully ripe berries. (If desired, sieve
half of pulp to remove some. of the seeds
this may require another pint f berries.)
Measure. 2 cups. prepard fruit Into large
bowlerpan.
TheIfoflQwdkectloa. at bottom of page.
.-
..
-.
To Make Freezer Jelly and Jam

!
To measured juice or fruit in bbwl or pan add

measured sugar; mIX well. Mhc water or lemon
juice and Certo welt in a small bowl; stir into
fruit, or juice. Continue stirring 3 inutes.
(A few sugar crystals will remain.) Pour quickly
into jars. Cover at once with tight lids. Allow
to set at room temperature (takes up to 24
hours). Then stare In freezer. For use within
3 weeks, may be stored in refrigerator.
S
To Make Freezer Jelly and-Jam

To measured juice or fruit in bowl or pan add
measured sugar; mix well.. Mix water or lemon
juice and Certo well in a small bowl; stir into
fruit or juice. Continue stirring 3 mInutes.
(A few sugar crystals will remain.) Pour quickly
into jars. Cover at once with tight lids. Allow
to set at room temperature (takes up to 24
hours). Then store In freezer. For use withii
3 weeks, may be stored in refrigerator.
FREEZER STRAWBERRY-RHUBARB JAM

Yield: abOut 5 medium jars (3 lbi. jam).
1 cups prepared fruit (about 1 pt. ( lb.)
rip, strawberries and lb. rhubarb)
4 cups (1 lbs.) sugar.
1 tabl.spoon lemon juice ( lemon)
First, prepare fruit. Thoroughly crush about

1 pint fully ripe strawberries.. Measure 1
cups into large bowl or pan. Finely grind
(do not peel.) about ,4 pound rhubarb; mea
sure cup. Combine with strawberrie3.
Thea. follow, directions at top of this page.
FREEZER SOUR CHERRY JAM

r1etd about 5 medium jars (2 Ibi. jam)
I cups prepared fruit (about-I qt (1/4. lbs.)
rip sour cherries).

% cup lemon iwc. (2 lemons)
bottle C.rto Fruit Pctin
First, prepare fruit Pit; then grind about 1
quart fully ripe sour cherries. Measure 1%

cups prepared fruit into a large bowl or pan.
Then follow directions at top of this page.
FREEZER SWEET CHERRY JAM

Use recipe for Freezer Sour Cherry Jam
(above), substituting sweet cherries for the

sour cherries.
Steps to cooked
Jellies and jams
PreparO h. fruit. Select only fully ripe fruit.

Place iri colander;
wash well. RCmOVe

unsound partS Then.
prePaTC the fruit cx-.
actlY a directed in.
the recipe
.
ex
tra
Ct he juice. Use a jelly bag or
2. For l.liYi
a yard-s4U of. cbeCSCCb0tt several layers
thick. Wring damPed cloth well
spread over colander. \...
Rest. colandef in a.
boWl or pan. Pout
fruit intO bag or
,. ,
cloth; bring, corners
pr
Tw
es
together.
ist;
s
with mashe (For

clearest jelly, let uiCC
.
drip roUgh bag WithOUt preS5ifl For this,
usc 1% timeS as much fruit called for in
-
-,
recipe.)
3. Scald jdly- glasses- Wash glasses and coven

in soapy water. Rinse, scald, and drain. If
1,
tin covers are not available cut, rounds of

paper large enough to coVer tops of glasses
and fasten with rubber bandS (Yields are
based Th 6-oz glasses.)
4e M.l, paraffi in small container oveE hot
water and low, heat. Over direct heat, the
paraffin may smoke or spatter.
5. Measure carefullY. Use level measures in
standa easung cups (8 ounces) and
spoOfls. For jelly, it there isnt quite enough
juice, prepare more or mix water. with fruit
pulp in bag and squeeZe again or add water.
For jam, pack fruit and. juice solidlY in CUP.
ortagC, add water. For
it theres a slight 5
softer-set jam, add cup more fruit. For
firmer jam, use cup less fruit.
..
T. doubi. r.cip., use an extra large kettle.

Double all amounts, but use same 1-minute
boil
6. Cook rapidly. For successful jelly, use a 4to 8-quart kettle or pan. Pan should be less
than half full of fruit and sugar to permit. a
full rolling boil, a tumbling boil that cant be
stirred down. Place over highest heat. Stir as
mixture comes to a bDil and as it boils. (If
heat is slow, cover pan after sugar dissolves
and until mixture comes to a boil.) To reduce foaming of
jam, you may add
34 teaspooji butter.
7. Add Cit.,. right,
from. bottle. Remove cap and turn

.d
ort
let Certo drain to
-bottle mark;turn
4
upright
8 For j.lly, skim and pour at onco For jam to
l.,e
md skim 5 minutes to pre
-
in
piece metal caps..
ParaffIn or sal at onc Cover hot jelly or

jam with 5 inch hot paraffin. A thin layer is
jellies
better than a thick or double layer
contract and expand, thin paraffin adjusts.
Cool; then. cover..
To seal without paraffin, use. jars with
2piece metal caps. Quickly skim $elTy or jam
and pour at once. Place lid on one jar, screw
on band tightly, invert jar. Repeat with re
maining jarL Then turn jars upright and let
cool. Gently shake jam after hour to
prevent floating fruit..
CURRANT JELLY
Yiefd about IT medium.glasses
(5 lbs. jelly).
5 cups juke (about 2 or 3 quarts (2 or 3% lbs.).
ripe currants)

bottle Certe Fruit Pectin
First, prepare juice. Crush about 3 quarts

fully ripe, red currants. Add 1 cup water.
With black currants, use 2 quarts currants
and 3 cups water. Bring to a boiL and sim
mer, covered, 10 minutes. Place itt jelly cloth
or bag; squeeze out juice. Measure 5 cups
into a very large saucepan.
Then follow directions at bottom of page 1L
STRAWBERRY JELLY
RED RASPBERRY JELLY
BLACKBERRY JELLY
BOYSENBERRY JELLY
DEWBERRY JELLY
LOGANBERRY JELLY
Yield: about 1) medIum glasses
(5 lbs. jelly)4 cups juice (about 2 qts. (31/4 lbs.) rip, berries)
1 bottle Certe Fruit Pectin
First, prepare julce Crush thoroughly about
234 quarta fully ripe berries. Place in jelly

cloth or bag and squeeze out juice Measure
4 cupa juice into- a very large saucepan...
(With .stzawberries. blackberries, or others.
that lack tartness, use only 3% cups juice
and add 24 cup strained lemon juice.)
Then follow directions at bottom of page 1O
BLACK.. RASPBERRY JELLY
Prepare as for red raspberry jelly (above)

but use 3 cups juice (crush about 2
quarts fully ripe black raspberries), 5 cups
sugar and bottle Certo. Heat crushed
berries until the juice flows. Cover; simmer.
15 minutes. Place in bag; squeeze out juice.
Measure 3 cups into a very large saucepan..
Add 1/4 cup lemon juice. This jelly may set
slowly; allow a week or longer. Makes 7
glasses
PLUM JELLY
Yield: about 11 medium glasses
(5 lbs. jelly)
4 cups juice (about 2 qts. (3 lbs.) rip, plums)

fully ripe plums. Do not peel or pit. Add 1
cup water, bring to a boil and simmer, cov
ered, 10 minutes. Place in jelly cloth or bag
and squeeze out juice. Measure 4 cups juice
into a very large saucepan. (Sour clingstone
plums make best jelly. If sweet plums or
freestone plums are used, substitute cup
strained lemon juice for cup of the piepared juice:
SASKATOON JELLY
Yield: about 1 1 medium glasses
(5 lbs. jelly)
3 cups juice about 3 qts. (334 lbs.) ripe
Saskatoon berries)
cup l.mon juk (4 lemons)

fully ripe Saskatoon berries. Heat gently
until juice starts. to flow; simmer, covered,
15 minutes. Place in jelly cloth or bag and
squeeze out juice. Measure 31,4 cups into a
very large saucepans Squeeze and strain juice
from 4 lemons. Add 1,4 cup to berry juice in
saucepan.
To Make the Above Jellies
To the measured juice in saucepan; add the

exact amount of sugar specified in the
recipe. 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 metat spoon, and
pour quickly into glasses. Cover at once
with inch hot paraffin.
10
PEACH JELW

(4 lbs. jelly)
3 cups juice (about 2 qt. (3 Ibs.) rip. peaches)
1 bottle C.rte Fruit Pectin
First, prepare juice. Pit (do not peel) about
2 quarts fully ripe peaches. Crush thor
oughly. Add.. 1, cup water; bring to a boil
and simmer, covered, 5 minutes. PIace in
jelly bag and squeeze out juice.. Measure 3
cups into a very large saucepan.
--
SOUR CHERRY JELLY

Yield about ii medium glasses
(5 lbs. jelly)
3 cups juice (about 2 qts. (3 lbs.) rip.
sour chortles)
To prepare juice. Stem (do not pit) about 2

quarts fully ripe sour cherries and crush
thoroughly. Add % cup water; bring to a
boil and simmer, cvered 10 minutes. Place
in jelly cloth or bag and squeeze out juice.
Measure 31,4j cups juice into a saucepan. For
stronger cherry flavour, add 3 teaspoon
almond extract after cooking.
CHOKECHERRY JELLY.
WILD CHERRY JELLY
PINCHERRY JELLY
..

(434 lbs. jelly)
3 cups juice (about 3 qts. (334 lbs.) ripe cherries)
T bottle Certo Fruit Pectin
First, prepare juice. Stem about 3 quarts

fully ripe cherries. Add 3 cups water; bring
to a boil and simmer, covered, 15 minutes.
Place in a jelly bag and squeeze out. juice;
Measure 3 cups into a very large saucepan.
1!
ELDERBERRY JELLY
(4Y2 lbs. jelly)
3 cups juice (about 5 qts. (4 lbs.) ripe elderberries)
cup strained lemon juice (4 lemons)
I bottle Certo Fruit Pectin
First, prepare juice. Remove large stems

from about 5 quarts fully ripe elderberries.
Place in saucepan and crush. Heat gently
until juice starts to flow, then simmer, cov
ered, 15 minutes. Place in jelly cloth or bag
and squeeze out juice. Measure 3 cups into a
very large saucepan. Measure 4cup strained
lemon juice into saucepan with berry juice.
FRESH MINT JELLY
Yield: about 5 mediUm glasses

(2 lbs. jelly)
13 cups mint infuson (1 large bunch mint>
2 tablespoons stralne leme,, juice (1 lemon)
Green colouring.
3% caps (1 lbs.) sugaf
34 bottle Certo Fruit Pecfin
First, prepare mint infusion. Wash 1 packed
cup mint leaves and stems. Place in a large

saucepan and crush. thoroughly with a
wooden masher or a g1as. Add 2% cups
water and bring quickly to a boil. Remove
from heat, cover and let stand 10 minutes.
Strain measure 1%. cups into a saucepan.
Add lemon juice and a few drops green
colouring.
To Make the Above Jellies
To the measured juice in saucepan, add the

exact amount of sugar specified in the
recipe. Mix well.
Place over high heat and bring to a boil,
stirring constantly. At once stir in Certo.
Then bring to a full rolljng boil and boil hard
heat, skim off foam with metal spoon, and
with inch hot paraffin.
12
CRABAPPLE JELLY
Yield: about 12 medium glasses (6 lbs. jelly)
5 cups juice (about 3 qts. (4 lbs.) rip. abapples)
2 tablespoons strained lemon juice (1 lemon).
First, prepare juice. Remove blossom and

stem ends from. about 3 quarts fully ripe
crabapples; cut in small pieces. Do not peel
or core. Add 6- cups water. bring to a
boil and simmer, covered, 10 minutes. Crush
with masher and simmer, covered, 5 minutes
longer. Place in jelly bag and squeeze out
juice. Measure 5 cups into a-. very large
saucepan. Add lemon juice.
GRAPE JELLY
4 cups juice (about 3 qts. (3 lb,.) rip.
Concord grapes)
Vt bottl. Certo Fruit Pectie
First, prepare juice.. Stem about- 3 quarts
fully ripe grapes andcrush thoroughly. Add

1/2 cup water; bring to a boil and. simmer,
covered, 10 minutes. Place in jelly cloth or
bag and squeeze out juice. Measure 4 cups
into a very large saucepan. (If wild grapes,
Malagas, or other tight-skinne& grapes are
used, use. 3/2. cups grape juice and add
cup strained1emon juice.)
Then follow directions at bottom of page 12
BLUEBERRY JELLY
-.
Yield: about 12 medium glasses. (6-lbs. jelly)

4 cups luke (about 2 qts. (2 lbs.) ripe
blueberries)
I bottle Certo Fruit P.ctin
First, prepare juice. Crush about 2.. quarts

fully ripe blueberries. Heat covered, 5 min
utes, stirring occasionally. Place ip jelly bag
and squeeze out juice. Measure 4 cup into
a very large saucepan.
13
CURRANT AND. RASPBERRe:. JELLY..

Yield: about 1 t medium glasses
(5h lbs. jelly)
4 cups juice (about 1 qt. (1h lbs.) ripe
-
red currants and 1 qts. (2 lbs.) rip.

red raspberries).
7 cups (3 lbi.) sugar
bottle C.rto FruiL Pectin
First, prepare juice. Crush about 1 quart

fully ripe red currants. Add % cup water
and bring to a boiL Crush about 134 quarts
fully ripe red raspberries. Place fruits in
jellyr bag and. squeeze out juice. Measure
434 cups into lo,ge saucepan.
RHUBARB JELLY
Yieldz about 10 medIum glosses
(5 lbs. jelly)
3 cups juic. (about 3 lbs. rhubarb)
1 bottle Certo Fruit Pecths
First, prepare juice. Cut in 1-inch pieces
(do not peel), about 3 pounds red-stalked
rhubarb. Grind. Plaee in jelly cloth or bag
and squeeze out juice. Measure 334 cups
into a very large saucepan
RHUBARB STRAWBERRY JELLY

Use recipe for Rhubarb Jelly (above), de
creasing sugar to 6 cups. Cut and grind. 134
pounds rhubarb. Crush 1% quarts fully ripe
strawberries. Combine fruits in jelly bag and
squeeze out juice.
To Make tke Above Jellies.

Ta the measured juice in saucepan, add the
exact amount of sugar specified. in the
recipe. Mix welL
Place over hlgfr.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
with 34 inclr hot paraffin.
14
APPLE JELLY AND BUTTER..

(6 lbs.. each) jelly and butter
Requires: about 3 qts. (4 lbs.) ripe apples
6 lbs. sugar, 1 bottle Certo Fruit Pectin, iices
First, prepare fruit. Remove blossom and

stem ends from about 3 quarts fully ripe
apples; cut in- small pieces. Do not peel, or
core.. (With soft, very, sweet apples, add 2
tablespoons lemon juice.) Add 63 cups
water; bring to a. boil and simmer, covered,
10 minutes. Crush with masher and simmer,
covered, 5 minutes longer.. Place in a large
sieve lined with a double, thickness of cheese
cloth. Drain. Use 5 cups of the juice to
make the jelly; use fruit pulp in sieve to
make butter. (Recipes below.)
APPLE JELLY
Yield about 12 medium glasses.
(6 lbs. jelly)
5 cups juice (as prepared above)
bottl. Certo Fruit Pectin.
To. make th. jelly. Mix juice and sugar in
saucepan. 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. Re
mov froni heat, skim. off foam. with mtal
spoon, and pour quickly into glasses. Cover
jelly a once with 34 inch hot paraffin.
APPLE BUTTER
Yleld about 12 medIum glasses

(6 lbs. butter)
5 cups fruit pulp (as prepared above)
714 cups (314 lbs.) sugar:
Spic...
14 both. C.rto Fruit Pectin
To make the butter. Put fruit pulp through

sieve. Measure 5 cups into a very large
saucepan. Add sugar, 34 teaspoon allspice,
and 1 teaspoon cinnamon; mix well..
Then follow directions for jam, bottom of
pag.1L
.
15
GRAPI JELLt AND BUTTEW

Yieldr about. 10 medium glosses jelly.
(5 lbs.) and i 2. medium glasses butter
(6 lbs.)
.
R.quir.si about 5 qts. (5 lbs.) rip.
Concord grap..
6 lbs. sugar, 1 bottl. Cone. Fruit P.tIn.
First, prepare fruit Stem about 5 quarts

fully ripe Concord grapes and crush thor.
oughly. Ada %. cup water; bring-to, a boil
simmer covered, 10 minutes. Place in
and 1
a large sieve lined with a double thickness
of cheesecloth Drain. Use juice for making
jelly; use pulp in sieve for butter. (Recipes
below.)
GRAPE JELLt-
Follow instructions for Apple Jelly (page 15),

using 4 cups grape juice, 7 cups sugar, and
% bottle. (
GRAPE BUTTER
Follow directions, for Apple. Butter (page
15), using 5 cups grape pulp, 7% cups sugar,.
and % bottle Certo. Omit. the spices.
Note--For Grape Jelly only: follow recipe.
onpagel3.
.
.:
CARRO1 MARMALADE.
Yield: about TO medium glasses
(5 lbs. marmalade)
4 cups prepared carrot. and citrus. mixture (about 2 lbs. carrot,, 2 oranges and. 4 lemons)..
7 cups. (3 lbs.) sugar
bottle C.rto. Fruit Pectin , .,
First, prepare carrot and citrus mixture.

Cook about 2 pounds carrots about 20 minutes or until tender. Meanwhile,, grate the
rind, and dice thc.pulp from 2. medium-sized
oranges Squeeze the juice from .4 mediumsized. lemons. Drain carrots; chop fine or
grind. Mix with orange.. pulp, rind, .and.
lemon juice.. Measure 4 cups of this carrot
and citrus nuicture into a very 1arg sauce
pan.
:
-
16
STRAWBERRY JAM
J4
1
BLACKBERRY j
BOYSENBERRY JAM
DEWBERRY JAM.
..
Yleld about 10 medium glaises.

(5 lbs. Iam)
4 cups pr.par.d fruit (about 2 qts. (2 be)

ripe berries)
A bottl C.rto Fruit Pectin
First, prepare fruit. Crush completely, one

layer at a time, about 2 quarts fully ripe
berries. (If desired, sieve half of pulp to re
move some of the seeds.) Measure 4 cups
into a very large saucepan. (With straw
berries, or other berries lacking tartness, use
3% cups fruit and add Y. cup lemon. juice.)
Then follow directions at bottom of pag, I&
RED RASPBERRY JAM.

LOGANBERRY JAM
000SEBERRY JAM
Use recipe for Blackberry Jam (above), de.
creasing sugar to. 6Aj cups. For Gooseberry.
Jam, use only 6 cups.sugar. Remove blossom
and stem. ends. from. gooseberries and grind
instead of crushing.
GRAPIJAM
Yields about 12 medIum glasses
(6 lbs. jam)
..
5 cups prepared fruit (about 3 qts (3 lbs.) rip

Concord grape.)
7 cups (3V. lbs.). sugar...
. bottl. Certo. Fruit P.ctjn
.
First, prepare fult. Slip skins from about .3

quarts fully ripe Concord grapes3 Add
cup water to pulp. Bring pulp to. a loil;
simmer, covered, 5 minutes. Sieve to remove
seeds. Chop or grind skins and add to pulp..
Measure 5 cupa.fruit- into a very large sauce-..
pan (For tight-skinned, grapes, stem, crush,
and simmer with . cup water 30 minutes
1
Sieve and measure. Usc 4% cups. prepared
fruit and 4 cup lemon juice.)
PLUM JAM
Yieldi about 11 medium glasse
(5 lbs jam)
414 cups pr.par.d fruit (about. 2 qts (3 lbs.) rip.
plums)
Firs prepare fruit. Pit (do not peel) about

2 quarts fully ripe plums Cut in small
pieces and chop. Add % cup water; bring
to a boil and simmer,. covered, 5 minutes
Measure 43Cj cups into a very large saucepan.
(Sour clingstone plums give best colour and
flavour. If sweet plums or freestone prune
cup lemon juice
plums are used, substitute
for 3j cup of the prepared fruit.)
PEACH JAM
PEAR. JAM.
Yields about 11 medium glasses
(5 lbs. jam)
4- cup. prepared fruit (about 2 qts. (3 lbs.) rip.
fruit)
14 cup lemon juice (2 l.mons)
First, prepare fruit. Peel and pit or core

about 2 quarts fully ripe fruit. Grind or
chop very fine.. Measure. 4 cups into- a very
large saucepan.. Add A cup lemon juice.
FoF Spiced Peach Jam, add % to I tea
spoon each cinnamon, cloves, and allspice,
or any desired combination of spices.
Then follow directions at bottom of pages.
-
To Make the Above Jams

To the measured fruit- in the saucepan, add
the exact amount of sugar specified in the
recipe. Mix well.
Place over high heat, bring to a full rolling
boil and boil hard 1 mInute, stirring con
stantly. Remove from heat; at once stir in
Certo. Skim off foam with a metal spooit Stir
and skim for 5 minutes to cool slightly, to
prevent floating fruit. Ladle into glasses.
Cover at once with. inch hot paraffin.
18
BLUEBERRY JAM
HUCKLEBERRY JAM
(6 lbs. jam)
4 cups prepared fruit (about 2 qts. (2 lbs.)
rip, berries)
2 tablespoons lemon juic. (1 l.mon)
1 bottle Certe Fruit Pectin
First, prepare fruit. Crush thoroughly about

2 quarts fully ripe berries. Measure 434
cups into a very large saucepan. Squeeze
juice from I lemon and measure 2 table
spoons into pan with berries.
SOUR CHERRY JAM

SWEET CHERRY JAM
Yields about 9 medium glasses
(41,4 lbs. jam)
4 cups prepared fruit (about 2 qts. (3 lbs.) rip.
cherries)
First, prepare fruit. Stem and pit about 2

quarts fully ripe sour or sweet cherries.
Chop fine. With sour cherries, measure 4
cups chopped fruit into a very large sauce
pan. With weet cherries, use only 3% cups

chopped fruit and add 4 cup lemon juice.
(For. a stronger cherry flavour, add 4 tea
spoon of almond extract after cooking jam.)
Then follow directions at bottom of page 1&
SPICED RED CURRANT RELISH

-

(5 lbs. relish)
4 cups prepared fruit (about 2 qts (2 lbs.) r(p
red currants)
First, prepare fruit. Stem andcrush 2 quarts

fully ripe red currants. Add 1 teaspoon each
cloves and cinnamon, 4 cup water, and 4
cup cider vinegar. Bring to a boil; stir con
stantly. Simmer; covered, 10 minutes Mea
sure 4 cups into large saucepan
19
APRICOT JAM.
(334 lbs jam)
3 cups prepared fruit (about 2 qts. (234 lbs.) rip.

apricots)
cup lemon juice (2 lemons)
Si bottle Certo Fruit Pectin
First, prepare fruit. Pit (do not peel) about
-
2 quarts fully ripe apricots. Cute in small

pieces and grind. Measure 3 cups int, a
very large saucepan. Then add Iq, cup lemon
juice.
Then follow directions- at bottom of page.
.
RHUBARW JAM
(4 lbs. jam)
3 cups prepared fruit (about lVs lbs. rhubarb),
534 cups (2 lbs. 6 oz.) sugar
Si botti. C.rto Fruit Pectin
First, prepare fruit. Slice thin or chop about

11,4 pounds red-stalked, rhubarb. Do not
peel. Add % cup water and simmer, covered,
until soft
about 1 minute. Measure 3 cups
into a very large saucepan.
RHUBARB STRAWBERRY JAM

Use recipe for Rhubarl Jam (above), in
creasing prepared fruit to 31,4 cups and sugar
to 634 cupe To prepare fruit, slice I pound
rhubarb as above, and simmer in A- cup
water. Crush thoroughly about 1 quart fully
ripe strawberries. Combine fruits.

To the measured fruit in the saucepan, add
recipe. Mix well.
boil and boil hard 1 minute, stirring con
Certo. Skim off foam with a metal spoon. Stir
prevent floating fruit. ladle into glasses.
Cover at once with inch hot paraffin.
20
BLACK CURRANT JAM

Yield: about 1 1 medium glosses
(5 lbs. jam)
4 cups pr.par.d fruit (about 1 qts. (2 lbs.) ripe
block currants)
7 cups (3 lbs.) sugcu
54 botti. C.rto Fruit P.c?I
-
First, prepare fruit. Stem about 1% quarts

fully ripe black currants and crush. thor
oughly. Add cup water; simmer, covered,.
15 minutes. (If desired sieve half of pulp
to remove some of thee seed5.) Measure 4
cups into a very large saucepan.
RED CURRANT JAM

Follow recipe for Black Currant Jam
(above) using l3 quarts (2 lbs.) fully ripe
red currants. Omit water; do not simmer.
Reduce sugar to 644 cups.
PINEAPPLE JAM
(534 lbs. jam)
4 cups pr.par.d fruit (2 rip pin.cppl.s)
1 bottle C.rto Fruit P.ctin
First, prepare fruit. Pare 2 medium-sized

fully ripe pineapples. Grind or chop very
fine. Measure 4 cups into a very large
1
saucepan
Then follow directions at bottom of page 2&
PINEAPPLE AN STRAWBERRY JAM.

(5 lbs. jam)
4 cups pr.par.d fruit (1 ripe pin.opple and
about 1 qt. (1 lbs.) rip strawb.rrl.s)
34 bottle Certo Fruit P.cth
First, prepare fruit. Pare 1. medium-sized
fully ripe pineapple. Grind or chop very

fine. (Or use 234 cups canned crushed pineapple.) Crush thoroughly about 1 quart fully
ripe strawberries. Combine- fruits. Measure
4 cups into a very large saucepan.
Then follow directions at bottom of page 2h
21
CURRANT AND RED RASPBERRY JAM

Yield: about 1 T medium glasses
(514 lbs. jam)
434 cups pr.por.d fruit (about I qt. (1% lb..)
each rip, red currants and raspberries)
bottle Certe Fruit P.ctin
First, prepare fruit. Stern and crush thor

oughly about 1 quart fully ripe red currants.
Crush thoroughly about 1 quart fully ripe
red raspberries. Combine fruit,. (if desired,
sieve half of pulp to remove some of the
seeds.) Measure 434 cups into a very large
saucepan.
RHUBARB AND PINEAPPLE CONSERVE

YIeld. about 11 medium glasses
(514 lbs. conserve)
4 cups prepar.d fruit (about 1 lb rhubarb and
2 cups canned crushed pineapple)
1 cup finelychopped nuts
I tabl..poon grated orange rind (1 orange).
1. cup s.ed.d raisins
6 cups (2* lbs.) sugar
First, prepare fruit. Slice thin or chop (do

not peel) about 1 pound rhubarb. Add 4
cup water and simmer, covered, until soft
(about 1 minute). Add 2% cups canned
crushed pineapple. Measure 4 cups into a
very large saucepan. Add nuts, grated orange
rind, and raisins.

To the measured fruit in the. saucepan, add.
recipe. Mix well.
stantly. Remove, from heat; at once stir in
Certo. Skim of f foam with a metal spoon. Stir
prevent floating fruit. Ladle. into glasses.
Cover at once with inch hot paraffin.
22
GOOSEBERRY AND RASPBERRY JAM

(5 lbs. jam)
4 cups pr.par.d fruit (about 1 qt. (134 lbs.) each
ripe gooseberries and red raspberries)
34 bottle C.rto Fruit Pectin
First, prepare fruit. Crush thoroughly or

grind about 1 quart fully ripe gooseberries.
Crush thoroughly about 1- quart fully ripe
red raspberries. Combine fruits and measure
4 cups into a very large saucepan.
PARTRIDGE BERRY JAM

Yield: about 12 medium glasses;
(6 lbs. jam)
514 cups prepared fruit (about 134 lbs.
ripe partridge berries)
1,4 bottle Certe Fruit Pectin
First, prepare fruit. Place about 134 pounds

fully ripe: partridge berries in a saucepan
and add 3 cups water. Place over high heat,
bring to a boil, and simmer, covered, 10
minutes. Measure 534 cups into a very large
saucepan.
Then follow directions at bottom of page 22
QUINCE. JAM
Yieldt about 13 medium glasses
(6 lbs. jam)..
5 cups prepared. fruit (about 3 lbs. rlp. quinces)

2 tablespoons lemon juice Cl l.mon).
73.4 cups (334 lbs.) sugar i
First, prepare fruit. Peel and core about 3

pounds fully ripe quinces. Grind. Add 2 cups
water; bring to a boil and simmer, covered,
15 minutes. Measure 5 cups into a very large
saucepanh Squeeze the juice from I mediumsized Iemon Measure 2 tablespoons juice
into saucepan with quinces.
23
PEPPER RELISW
Yiel& about 10 medium glasses (5 lbs. relish)

2 cups prepored peppers (1 deL medium p.pp.rs)
1 cups cides vinegar
1 bottl. Certa Fruit Pectin
First, prepare peppers. Cut open about I

dozen medium-sized peppers and discard
seeds. (For best colour. use half green and
haLt sweet red peppers.> Put through food.

choppef twice using finest blade. Drain.
Add. vinegar.
TOMATO RELISH
Yield: about 9 medium glass. (434 lbs. relish)
3 cups prepared tomatoes (about
2 lbL rip. tomatos)
1 ,4 teaspoons grated lemon rind
A cup lemon juice (2. lemons)
I bottle Certo Fruit Pectin.
First, prepare tomatoes. Scald,, peel, and

crush about 2 pounds ripe tomatoe& Bring
to a boil and simmer, uncovered, 10 minutes.
Grate the rind from I medium-sized lemon.
Add 1 teaspoons tp tomatoes. Squeeze the
juice from 2 lemons. Measure 3( cup into
saucepan with tomatoes. (For use with meats,
add Worcestershire sauce to taste, or 34 tea
spoos. each. cloves, allspice and cinnamon.
Thea follow, directions at bottom 0
f page.
To Make Above Relishes

recipe. Mix well:
PIac over high heat;, bring to a; full
rolling boil and boil hard 1 minute, stirring
constant Remove from heatr at once stir
in Cute. Skim off foa,r with metal spoon.
Thee stir and skun for 5minutes to cool
to prevent floating fruit. ladle into
glasses. Cover at once with 34 inch hot
.
paraffht.
24
PEACH MARMALADE
,a lbs. marmalade)
5
(
4 cups prepared fruit (1 orange, 2 lemons and
about 1 /2 qt.. (24 lbi.) ripe peaches).
7 cups ( lbs.) sugar
1 bottl. Certo PruiL Pectin
.
First, prepare fruit.. Cut 1 orange. and 1 of

the lemons in quarters. Remove seeds. Grind,
chop fine, or slice crosswise wafer thin
Squeeze the juice from the second lemon.
Measure 2 tablespoons into pan with fruit.
Add 1. cup water and simmerc. covered,
20, minutes, Peel and pit about 1 quarts
fully ripe peaches Chop very fine or grind.
Combine fruits; measure 4 cups.. into a
very large saucepan.
Then, follow directions at bottom of paga 26.
ORANGE MARMALADE.
.
...

(4. lbs. marmalade)
3 cups prepared fruIt (3 oranges 2 lemons)
5 cupr(2h lbs.) sugar
bottle Certo Fruit Pectin.
First, prepare fruit; Remove skins in quar

ters from 3 medium-sized oranges and 2.
medium-sized lemons. Lay quarters flat;
shave orn and discard about half of the
white part. With a sharp knife slice the re
maining rind very fine. Add IAj cug water
and
teaspoon soda; bring to a boil and
simmer,, covered, 20 minutes; stir often.
Chop peeled., fruit; add pulp and juice. to.
undrained rind. Simmer, covered,. 10. muir
utes. longer Measure: 3 cups. into saucepanL.
Then follow directions at.bottom of page ZL
.
GRAPEFRUIT MARMALADE
..
Follow rcdipe for Orage Marmalade

1
(above), using 2 small grapefruit. for the
fruiL
,
...
ORANGE-GRAPEFRUIT MARMALADE
Follow, recipe for Orange Marmalade.
(above ), using 2 oranges and. I small grape fruit for fruit.
.
25
THREE-FRUIt MARMALADE
Follow recipe for Orange Marmalade
on page 25, using 1 medium-sized orange, 1
small grapefruit, and. 1 medium-sized lemon
for the fruit.
CHERRY CONSERVE
Follow recipe for Sweet Cherry Jam on
page 19, preparing 4 cups sweet cherries as
directed.
To the prepared fruit add 1
/s- cup. lemon.
juice, 1 tablespoon of grated lemon rind,
pound chopped seeded raisins and. 1 cup
finely chopped nuts. Proceed as directed for
jam.
This recipe makes about 13 medium
glasses, or 6 pounds conserve
GRAPE CONSERVE
Yield: about 12 medIum glasses
(6 lbs. conserve)
4 cups prepared fruit (about 3 qts.. (3 lbs.> rip.
Concord grapes).
!4 cup lemon lulc. (2 lemons)
1 tablespoon grated l.mon rind
cup seeded raisins.
1 cup finely chopped nuts
7 cup,. (3 lbs.) sugar
bottle C.rto Fruit Pectin
-
Ffrtj prepare fruiL Slip skins from 3 quarts

fully. ripe grape& Bring pulp. to a boil.; sim-.
mer covered, 5 minutes. Sieve. Chop skins;
add to pulp. Measure 4 cups into saucepan
Add juice, rind, raisins, nuts.
To Make Marmalade,, etc.

recipe. Mix well.
Certo. Skim off foam with metal spoon.
Then stir and skim by turns for 7 minutes to
cool slightly, to prevent floating fruit. ladle
quickly into glasses. Cover at once with Ye
inch hot paraffin.
26
WINE JELLY
Yield: about 5 medium glasses (234 lbs. cOy)

2 cups win.
Wi bottle Certo Fruit Pectin
Mix wine and sugar in top part of double

boiler. Place over boiling water; stir until
sugar is dissolved. Remove from heat; at
once stir in Certo. Pour into glasses. Cover
with ! inch hot paraffin.
APPLE JELLY
GRAPE JELLY
using bottled
or canned juice

2 cups bottled or canned juice
bottle Certe Fruit Pectin
Combine juice and sugar in a large sauce

pan and mix well. (With apple juice,, add a
few drops red colouring for a deeper rose
colour.) 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. Re
move from heat, skim off foam with metal
spoon, and pout quickly into glasses. Cover
jelly at once with. % inch hot paraffin.
CRANBERRY JAM
1
-j
I
Yield: about 12 medium glasses (6 lbs. jam)

734 cups prepared fruit (about 2 lbL
ripe eranb.rres).
5 cups (2 lbs. 6 oa.) sugar
34 bottle Certo Fruit Pectie,
First, prepare fruit To about 2 pounds fully

ripe cranberries add 4 cups of water. Place
1 and simmer,
over high heat, bring to a boil
s.
(If. desired, sieve
minute
10
for
d,
covere
very
the pulp.) Measure 7 cups- into
large saucepan.
Then, make the jam. Add sugar to fruit in.
saucepan and mi2 welL Place over high heat
bring to a fulL rolling boil, and boil hard
heat and at onbe stir in Certo Skini off foam
with metal spoon. Then stir an& skim- by
turns for 5 minutes to cool slightly, to pre
vent floating fruit. Ladle quickly into glasses.
Cover jam at once with inch- hot paraffin.
27
-
STRAWBERRY JAM (using. frozen fruit)

Yield: about 9 medium glasses.
(4 lbs. jam).
4 cups (about two and a half 15-oz.boxes)
frozen sliced strawberries,. thawed*
2. tablespoons lemon. juice (1 lemon)
5 cups (2h lbs.) sugar.
Measure 4 cups fruit and juice intct a: lE,

ldrge saucepan. Add lemon juice and s.iga;
mix well. Place over high hut, bhng to a
full rolliiig boil, and boil hard P miiwre, stilL
ring constantly. Remove from heat; at once
stir in Certo: Skim off foam with metal
spoon. Then stir and skim by turns for 5
minutes to cool slightly, to preyent floating
fruit. Ladle quickly into glasses. Cover jam
aL once with
inch hot paraffin.
bUse commercially frozen or home-frozen strawberries
:
packed with sugar or syrup.
.
RASPBERRY JAM (using frozen fruit)

Use recipe for Strawberry lam (above), sub
stituting 4 cups (about two sand a half 15-oz.
boxes) frozen red raspberries, thwed, for
strawberries. Omit lemon juice.
ANGE JELLY (Using frozen jUke)

(2 lbs. jelly)
3 cups (1 lb. 6 oX.) sugar
1 cup water
cup (6 oz. can) frozen concentrated orange
juice, thawed
3 tablespoons lemon juIce. (134 lemons).
Measure sugar and water into a large sauce

pan; mix well. Place over high, heat, bring
to a full rolling boil, and boil hard 1. minute,
stirring constantly; Remove from heat and
stir in thawed orange juice and the lemon
juice. Add Certo and mix well. If necessary,
skim off foam with metal spoon. Pour
quickly into glasses. Cover at once with %
inch hot paraflin.
28

..
Easy Recie Thdex.

Fteezer Jell/es and Jam
Page
5
Blackberry Jam
6
Cherry Jam Sour,
Cherry Jam, Sweet 6
4
Grape Jelly
Grape Venison Jelly 5
Red Raspberry Jelly 4
.
Page
Red Raspberry Join 5
S
Strawberry Jam
4
Strawberry Jelly
5
Strawberry Jam
Strawberry
6
Rhubarb Jam
.
Cooked F,esh Fruit dell/es

Appi. Jelly and.
Butter
Blackberry Jelly.
Blueberry Jelly.
Boysenberry Jelly
Cherry Jelly, Sour
Cherry Jelly, Wild
Chokecherry Jelly
Crabapple Jelly
Currant Jells.
Currant and
Raspberry Jelly
D.wb.rry Jelly.
Elderberry Jelly
Grape Jelly
Crap. Jelly
(and lutter).
Loganb.rry Jelly.
15
9
13
9
11
11
13
13
..
.
.
.
.
.
14
9
12
13
..
16
9
Mint Jelly, Fresh.

Peach JellyPincherry Jelly
Plum Jelly
Raspberry and
Currant Jelly
Raspberry Jelly
Blacli
Raspberry Jelly,
R.a......
Rhuoarb Jeny
Rhubarb Strawberry
Jelly
Saskatoon Jelly
Strawberry Jelly.
Strawberry
Rhubarb Jelly..
.
12
11
11
10
14
9
..
14
.
.
14
10
9
14
Cooked Fresh Fiwit Jams

Apricot Jam
Blab.rry .i0
Blueberry Jam.
Boysenberry Jam
Cherry Jam, Sour
Cherry Jam, Sweet
Currant and
Raspberry Jam
Currant Jam, Black
Currant Jam, R.d.
Dewberry Jam.
Gooseberry and.
Raspberry Join
.
20
17
19
17
19
19
22
21
21
17
Peach Join
Pear Jam
Pineappl, and.
Strawberry Jam.
Pineapple Jam.
Plum Jam..
Quince Jam
Raspberry Jbm
Raspberry Jam,
Gooseb.rry and.
Raspberry Jam,
Currant and.
Rhubarb. Jam.. i
..
...
23
18
18
21
21
18
23
17
23
22
20
29
Easy Recioe /adex, coat..

;
Grape Jam
Huckleberry Jam.
Loganb.rry Jam.
Partridg. Berry
Jam
.
Pag.
17
19
17
.
Page
Rhubarb Strawberry
20
Jam
Strawberry Jam,
Pineappl, and. 2T.
Strawberry Jam... 17
..
..
23
Mu,rnuludes Coasetves Relishes:

Carrot Marmalade.
Cherry Conserv...
Currant Relish
Spiced
Grape Conserve
Grapefruit
Mormalad
Orang. Grapefruit
Marmalade
.
,.
16
26
Orange Marmolad.
Peach Marmalade.
Pepp.r Relish
Rhubarb and Pin..
appi. (conned)
Cons.rv.
Three-fruit
Marmalad.
Tomato Relish
.
19
26
25-
...
25
25
25
24
22
26
24
dell e 3t#te Comb/mitloas

Combination Apple
Jelly and Butter. 15
Combination Grape
Jelly and Butter. 16
Yeut-RowWRecioes
ApplaJelly (canned
juice)..
Cranberry Jam..
Grape J.Ily.
(bottled juice)
.
Wlne.Jelly
..
..
..
..
..
27
27
Orange Jelly
(froxew juice)..
Raspberry Jani..
(frozen fruit)
Strawberry Jam
(frozen fruit)
-
27
27
28
28
28
See also Marmalades
Wuat ethe Recipes?.:.
If you need other jam or jelly recipe just.

write General Foods. Kitchens,: P.O Box
4019, Station A, Toronto, Canada. List
your fruits and the types of jams .or jellies
you wish to make
.
30

Certo Recipe Book 1965

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Certo Recipe Book 1965

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ERToA

1OMEMADE JAMS & JELIES

Nothing Tastes So Good

as your own delicious

Use all kinds of fruit...

More flavour and fragrance, more jelly...

Quick, easy, and sure...

Store Carte ma cool place...

Imagine jelly and jam as fresh as the fruit

1. Prepar. th. fruit. Select only fully ripe fruit.

Place it in a colander and wash well. Remove

FREEZER GRAPE JELLY

2 cups juice (about 1i qts. (2 lbs.) ripe

Firs prepare juice. Stem and thoroughly

easily, if desired. Place in jelly cloth or bag

FREEZER STRAWBERRY JELLY

14 bottle Certo Fruit Pectin

strawberries. Place in jelly cloth or bag and

FREEZER RED RASPBERRY JELLY.

5 cups (2% lbs.) sugar

Tirst, prepare juice. Crush thoroughly about

(iRAP- VNISOF JLLT

Follow recipe for Freezer Grape Jelly

FREEZER STRAWBERRY JAM

layer at a time, about 1. quart fully ripe

FREEZER BLACKBERRY JAM.

First, prepare fruit. Thoroughly crush about

To Make Freezer Jelly and Jam

To measured juice or fruit in bbwl or pan add

To Make Freezer Jelly and-Jam

FREEZER STRAWBERRY-RHUBARB JAM

First, prepare fruit. Thoroughly crush about

FREEZER SOUR CHERRY JAM

rip sour cherries).

First, prepare fruit Pit; then grind about 1

quart fully ripe sour cherries. Measure 1%

FREEZER SWEET CHERRY JAM

(above), substituting sweet cherries for the

PreparO h. fruit. Select only fully ripe fruit.

wash well. RCmOVe

with mashe (For

3. Scald jdly- glasses- Wash glasses and coven

tin covers are not available cut, rounds of

T. doubi. r.cip., use an extra large kettle.

from. bottle. Remove cap and turn

ParaffIn or sal at onc Cover hot jelly or

7 cups (3 lbs.) sugar

First, prepare juice. Crush about 3 quarts

234 quarta fully ripe berries. Place in jelly

BLACK.. RASPBERRY JELLY

Prepare as for red raspberry jelly (above)

First, prepare juice. Crush about 234 quarts

First, prepare juice. Crush about 3 quarts

To Make the Above Jellies

To the measured juice in saucepan; add the

Yield: about 9 medium glasses

SOUR CHERRY JELLY

To prepare juice. Stem (do not pit) about 2

Yield: about 9 medium glasses

First, prepare juice. Stem about 3 quarts

First, prepare juice. Remove large stems

FRESH MINT JELLY

Yield: about 5 mediUm glasses

cup mint leaves and stems. Place in a large