nd lids for canning. This recipe makes approximately 8 cups.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
straight-edged knife.
CERTO Remake Directions for Cooked Jam
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.
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
ccasionally.
Stir water and Certo together and then stir into
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.
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.
top.
Add 1 pouch Certo and return to full rolling
Stir sugar into water.
Place on high heat, stirring constantly.
Bring to a full rolling boil that can't be stirred down.
Boil hard 1 minute.
Remove from heat.
Stir in Certo.
(Be sure to use Certo; do not substitute dry pectin!)
Add grape juice. Mix well.
If not thick enough, pour in a little more Certo.
Pour into 8 to 12 ounce glass jars (6 ounce or larger).
Mix all but Certo.
Boil for 1 minute.
Add Certo and boil for 2 minutes.
Put in clean jars and seal.
Mix and boil all ingredients, except Certo.
Remove from heat and add Certo; let cool until thick.
Stir occasionally to keep peppers mixed.
Pour in sterile jars; seal with wax.