dged knife.
CERTO Remake Directions for Cooked Jam or Jelly:.
In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
Add remainder of sugar (3 cups) and stir for 3 minutes.
Pour into clean containers, filling up to 1/4\" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
top.
Add 1 pouch Certo and return to full rolling
Combine all the ingredients, except the pectin in a large saucepan or stockpot.
Bring to a boil over high heat, and boil vigorously for 1 minute.
Immediately stir in the the pectin.
Bring mixture back to a rolling boil, and boil for 1 minute.
Spoon jam into prepared jars, leaving 1/4 inch headspace.
Process in a water bath according to directions, usually 10 minutes.
The jam may take several hours to set.
hoice of consistency for your jam. Put fruit into 6 to
tir together prepared fruit and Certo Crystals.
Bring to a
Peel and core apples.
Start with a small amount of apples in blender along with lemon juice and water.
Keep adding a little at a time until all fruit has been liquified.
Place fruit in large pan.
Add sugar, allspice and cinnamon.
Bring to a full rolling boil for 1 minute; stir constantly.
Remove from heat and stir in Certo immediately.
Skim off foam on top.
Ladle hot jam into glasses and seal with paraffin.
Grind dried apricots and soak in 3 cups boiling water.
Let stand a couple of hours or overnight.
Bring all ingredients to a boil and boil for 1 full minute.
Remove from fire and add Certo; keep stirring for 5 minutes so fruit won't float.
Put in jars and cover with wax.
Boil jars before adding jam.
ll the while.
Add Certo and bring to a full
tand 10 minutes.
Add Certo Liquid Pectin and lemon juice
Scald, peel and chop tomatoes.
Bring to a boil and simmer 10 minutes.
Measure fruit in saucepan; add the exact amount of sugar and mix well.
Place over high heat, bring to full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat; at once stir in Certo.
Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses; cover at once with 1/8 inch hot paraffin. Makes 9 medium glasses.
(If you like strawberry jam, you will like this.)
Store in freezer, or if jam will be used in 3
ars in simmering water until jam is ready. Wash lids and
Mash peaches with potato masher or cut in small pieces.
Add the sugar.
Let stand overnight.
In the morning, add the orange. Put on stove and cook for 1/2 hour.
Add cherries (cut in halves) and juice. Cook 1/2 hour more.
Add the Certo. Put in jars and seal.
eat; at once stir in Certo fruit pectin. Skim off foam
Mix strawberries and sugar in large bowl; let stand 10 minutes.
Stir lemon juice and Certo together and pour into berries and sugar.
Stir 3 minutes.
Pour immediately into freezer jars or cartons.
Allow to set at room temperature for 24 hours. Store in freezer.
The peppers and vinegar equals 6 cups.
Boil the peppers, vinegar and sugar to about jelly temperature.
Add the Certo liquid.
Return to boil for 3 minutes.
Fill jars and seal.
Stir crushed strawberries and sugar until sugar is dissolved. Let stand 15 minutes.
Re-stir.
Add Certo.
Put into pint containers.
Refrigerate 24 hours.
Freeze.
ampantscotland.com, most pie crust recipes are made with half lard
Hull, wash and mash the berries.
Add the sugar.
Stir up real well.
Add 1/2 teaspoon butter.
Put on stove.
Bring to a full rolling boil, one that can't be stirred down.
Stir occasionally before it comes to a hard boil.
Add the Certo, stirring constantly.
Boil real hard for 1 minute.
Remove from stove. Stir and remove any foam, then pour into hot jars and seal immediately.
Fill jars 1/8-inch from the top.