to 1 tsp of jelly.
May be served as
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
ccasionally.
Stir water and Certo together and then stir into
wo minutes.
Add the certo and bring to a boil
To mint leaves, add boiling water and lemon juice.
Let stand 1 hour.
Add sugar.
Bring to boiling point and strain.
Add Certo and green color to make delicate green.
Bring to the boiling point and boil hard for 1 minute.
Remove from heat and pour in jelly glasses.
To double the recipe, use 1 full bottle of Certo.
Bring vinegar, sugar and peppers to a good boil for 5 minutes. Add Certo.
Boil one minute.
A little red food coloring may be added for color.
Pour into sterilized jelly jars.
Should make only half of recipe at a time.
In large pot stir together jalapenos, vinegar, and sugar.
Bring to a rolling boil.
Stir in Certo.
Stir constantly for 1 minute.
Remove from heat and stir in crushed red pepper.
Pour into sterilized jars.
Top with sterilized lids and bands.
Invert jelly jars for 5 minutes.
Turn back over and enjoy listening to the pop of the jars sealing.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
Cook zuchini in own juice, 6 minutes.
Add sugar, certo, lemon juice.
Boil 6 minutes more.
Remove from heat.
Add Jello.
Stir for 5 minutes.
Put into jars.
ound in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly
emove from heat and add Certo and stir.
Pour into
Boil ground peppers, sugar and vinegar for 3 minutes.
Remove from heat and let cool for 10 minutes.
Add Certo and add a few drops of green or red food coloring.
Let cool for 10 minutes longer.
Pour into jars and seal firmly.
This recipe makes 6 half pints.
inutes. Remove from heat; add Certo and food coloring. Stir continuously
Pulverize peppers in blender with water.
Put in large cooking pot and add other ingredients except Certo and food coloring. Boil hard for 5 minutes.
Add Certo and coloring and pour into sterilized glasses and seal.
Makes approximately 12 jelly glasses.
Grind peppers in food processor or blender.
Combine all ingredients except Certo.
In heavy saucepan over high heat, bring to a boil.
Remove from heat.
Let stand 5 minutes.
Add Certo and pour immediately into clean jars and seal.
For hotter jelly, add more hot or less sweet peppers.
Serve with crackers and cream cheese.
Mix wine and sugar in a saucepan.
Heat on low until sugar is completely dissolved, stirring constantly.
Remove from heat and immediately stir in the Certo fruit pectin.
Pour into 4 small sterilized jelly jars.
Place lids loosely on top of jars.
When jelly is completely cooled, tighten the lids.
Store in a cool place.
This has been a Cherry Avenue favorite.
Combine lemon juice, vinegar and sugar in large pot and bring to a boil.
Boil 1 minute and add green peppers and boil for 5 minutes.
Stir in Certo and food coloring if desired.
Place in hot jars.
If you wish to strain the bits of peppers from the juice, do so before adding the Certo.
Also, if you like hot sauces, blend or chop 6 to 8 hot peppers with the green peppers. Delicious with cream cheese or meats.
Sterilize jelly jars.
Combine water, sugar and candies.
Boil slowly for 30 minutes to dissolve candies.
Add Certo.
Boil for 1 minute.
Skim until clear.
Fill jelly jars.
Seal with 1/4-inch of melted paraffin.
xtract juice, place prepared in jelly bag and squeeze.
NOTE
emove from heat.
Add Certo and food coloring quickly.