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.
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.
straight-edged knife.
CERTO Remake Directions for Cooked Jam
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
wo minutes.
Add the certo and bring to a boil
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.
Mix all ingredients, except for Certo.
Bring to a boil for 2 minutes; remove from heat.
Add Certo and pour into jars.
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.
Bring mixture (all but the Certo) to a boil. Boil 1 minute. Remove from heat and add Certo.
Stir until thick.
Pour into jars and seal.
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.
Bring sugar, vinegar, peppers and juice to a boil.
Boil 10 minutes.
Remove from heat.
Add Certo and green or red food coloring.
Stir.
Put in jars and seal.
(Use only Certo.)
Grind peppers. Add all ingredients except Certo. Boil 10 minutes. Remove from fire. Add Certo. Fill sterile jars and seal. Serve over block of Philadelphia cream cheese. Dip with crackers.
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.
Put peppers and 1/2 cup vinegar in a blender.
Blend well.
Add 1 cup vinegar to all ingredients except Certo.
Add red or green food coloring.
Bring to a boil.
Boil for 2 or 3 minutes.
Add Certo, stirring well.
Makes 6 or 7 (1/2 pint) jars.
Mix all ingredients, except Certo.
Bring to a rolling boil. Remove from heat and let stand 5 minutes.
Remove foam from top. Add Certo and red or green food coloring.
Serve over cream cheese with snack crackers.
Good at Christmas.