tand 10 minutes.
Add Certo Liquid Pectin and lemon juice. Stir 3
Place the un-jelled mixture in a saucepan.
Add 1/2 cup sugar.
Bring to a boil, stirring constantly.
Then add 1/2 cup of lemon juice and 1/2 cup liquid pectin.
Return the mixture to a boil.
Boil for 4 minutes only.
Pour into freshly washed & sterilized hot jars.
Seal with lid or wax.
Blend cranberry juice and sugar over low heat. Bring to a rapid full boil. Boil 1 minute. Add Certo liquid. Again bring to boil and boil 1 minute. Add wine and again bring to a boil and boil 1 minute.
COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly.
IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth.
POUR quickly into warm, sterilized jars, filling up to 1/4\" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.
oiling.
Stir in the liquid pectin bring back to a rolling
ath processing found in the Certo Instructions for Cooked jam & Jelly
ll the while.
Add Certo and bring to a full
Mix everything BUT sugar and pectin in pan.
Bring to a boil.
Bring down to a simmer for 20 minutes, stirring every once in while.
Add pectin and bring to a boil.
Add sugar bring to a rolling boil.
Take off heat.
Fill hot sterile jars.
Put lids on.
Water bath for 10 minutes.
dd the margarine, then the liquid pectin.
Bring back to a
In food processor or blender, blend the peppers and 1/2 the vinegar until smooth.
In 6 to 8-quart saucepan combine pepper mixture, remaining vinegar, sugar, butter or oil.
Over high heat, bring to a boil, stirring constantly.
Stir in liquid pectin and return to boil.
Boil 1 minute, stirring constantly.
Remove from heat.
Stir in food coloring.
Fill 1/2 pint jars.
Wipe jar tops and seal with lids.
Process 5 minutes in boiling water.
minute. Quickly stir in liquid pectin and boil for 1 minute
eat, stirring constantly.Add the liquid pectin; bring back to a full
dd the margarine, then the liquid pectin.
Bring back to a
f ingredients EXCET for the pectin in a heavy bottom.
inutes.
Stir in the pectin, increase heat to medium-high
if using).
Add the pectin and stir briskly with a
rom heat and whisk in pectin and continue to stir for
In a large pot combine peaches, plums, lemon juice and sugar.
Cook, stiring, over med-high heat until sugar is melted.
Bring to a rolling boil.
Boil, stirring constantly, for 1 minute.
Add 2 pouches of Certo, stirring constantly.
Return to a rolling boil.
Boil, stirring constantly for 1 minute.
Remove from heat.
Skim off any foam with a metal spoon.
Fill Hot sterile jars leaving 1/4 inch headspace.
Wipe off jar rims with damp cloth.
Top with 2 piece seal and ring.
Hot water bath jars for 10 minutes.
br>Add both pouches of Certo, stir to mix and return
Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
Stirring all the while.
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
Process in a water bath for 10 minutes.