ccasionally.
Stir water and Certo together and then stir into
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
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.
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
wo minutes.
Add the certo and bring to a boil
The Pima County Cooperative Extension Service has some advice and recipes for you if you have a cut Christmas tree at home this holiday season.
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.
stirring constantly.
Stir in Certo.
Continue to stir.
Mix sugar, apple cider and cider vinegar in a 3-gallon pot. Save 1/2 cup of liquid to blend your peppers with.
When peppers are pureed, pour into a sugar mixture.
Bring first 5 ingredients to a rolling boil.
Boil for 5 minutes and remove from fire for 10 to 15 minutes.
Put back on fire and add Certo and food color. Bring to a rolling boil for 1 1/2 to 2 minutes.
Pour into sterile jars.
If using jelly jars, melt paraffin wax and seal.
Place peppers in a large pot.
Add sugar, vinegar and water. Bring to a boil for 5 minutes.
Remove from heat and let cool for 20 minutes.
Add Certo; mix well and replace pot on heat.
Allow jelly to come to a full boil; remove from heat.
Stir well and pour into jelly glasses.
Seal with paraffin when jelly has cooled.
Makes 5-6 pint jars.
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.
Seed peppers and grind or chop.
Mix pepper with sugar and vinegar.
Bring to a boil for 6 minutes, then add Certo.
Prepare jars and lids for jelly.
Pour into jelly glasses and cap.
Wear gloves while preparing hot pepper.