Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
...
Wash and dry 6 half-pint fruit jars.
(You can use plastic cartons, plastic bowls, etc.).
Mix berries and sugar and set aside for 10 minutes.
Mix Certo and lemon juice.
Add to berries and sugar (after the 10 minutes).
Stir constantly for 3 minutes. Fill jars to 1/2-inch from the top.
Wipe top of jar and put lid on.
Let set at room temperature for 24 hours.
Freeze.
When taken out of freezer, refrigerate.
Will keep in refrigerator for 3 weeks.
emove from heat and add Certo and stir.
Pour into
dged knife.
CERTO Remake Directions for Cooked Jam or Jelly:.
Combine all the ingredients, except the pectin in a large saucepan or stockpot.
Bring to a boil over high heat, and boil vigorously for 1 minute.
Immediately stir in the the pectin.
Bring mixture back to a rolling boil, and boil for 1 minute.
Spoon jam into prepared jars, leaving 1/4 inch headspace.
Process in a water bath according to directions, usually 10 minutes.
The jam may take several hours to set.
ll the while.
Add Certo and bring to a full
tand 10 minutes.
Add Certo Liquid Pectin and lemon juice. Stir
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 peppers and vinegar equals 6 cups.
Boil the peppers, vinegar and sugar to about jelly temperature.
Add the Certo liquid.
Return to boil for 3 minutes.
Fill jars and seal.
ars in simmering water until jam is ready. Wash lids and
minute. Quickly stir in liquid pectin and boil for 1
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.
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.
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.
top.
Add 1 pouch Certo and return to full rolling
he size you want in jam. Let this cool for 5
Wash huckleberries and check for stems.
Place berries and water in deep saucepan or pot.
Slowly bring to a boil.
Add the sugar all at once.
Bring to a roiling boil, then cook for 2 minutes.
Remove from heat.
Add the Certo packet and stir for 3-4 minutes.
Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.
hoice of consistency for your jam. Put fruit into 6 to
tir together prepared fruit and Certo Crystals.
Bring to a
Peel and core apples.
Start with a small amount of apples in blender along with lemon juice and water.
Keep adding a little at a time until all fruit has been liquified.
Place fruit in large pan.
Add sugar, allspice and cinnamon.
Bring to a full rolling boil for 1 minute; stir constantly.
Remove from heat and stir in Certo immediately.
Skim off foam on top.
Ladle hot jam into glasses and seal with paraffin.