Certo (Surejell) makes perfect jams and jellies without boiling away the flavor / Pectin Sales Co. Inc.

Date:
1921
Catalogue details

Licence: Public Domain Mark

Credit: Certo (Surejell) makes perfect jams and jellies without boiling away the flavor / Pectin Sales Co. Inc. Source: Wellcome Collection.

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    Measure sugar and juice into large saucepan, stir, and bring to boil. At once add CERTO, stirring con- stantly. Continue to stir and bring again to a hard boil for one minute, stirring continually. Remove from fire, skim, and pour quickly. JAMS FROM CANNED FRUITS Excellent jams and jellies may be made anytime from Canned Fruits of all kinds: Pineapple, Cherry, Peach, Apricot, Pear, Plum, or the Berries. Both, fruit and juice, may be combined for jam; or the juice may be used for jelly and the crushed fruit for jam. 2 cups Crushed Fruit or Fruit and Juice 3% ieveled cups (1% lbs.) Sugar % bottle (scant % cup) CERTO OR 3 cups Crushed Fruit or Fruit and Juice 6 leveled cups (2 lbs. 9 oz.) Sugar 34 bottle (scant 3% cup) CERTO For Plum use half the quantity of CERTO. Crush fruit thoroughly. Put sliced pineapple through food chopper or chop very fine by hand. Measure crushed fruit and sugar into large saucepan and mix well. Stir hard and constantly and bring to a vigorous boil. Boil hard for 1 minute with continual stirring. Remove from fire and add CERTO, stirring it in well. Skim and pour quickly. The first recipe makes 5% and the second 9 half-pound glasses. JELLIES FROM CANNED FRUITS 1 cup Clear Juice 3 cups Clear Juice 2 leveled cups Sugar 6 leveled cups Sugar Scant one-third cup CERTO 1 bottle (scant cup) CERTO Drain clear juice from tin, straining through fine cloth if necessary. Measure sugar and juice into saucepan, stir, and bring to a boil. At once add CERTO, stirring constantly. Continue to stir and bring again to a hard boil. For one-cup recipe boil only a few seconds; for three-cup recipe boil % minute, stirring continually. Remove from fire, skim, and pour quickly. JAMS FROM THE DRIED FRUITS “Something new under the sun’”—made possible only by the use of CERTO. These jams are easy to make, inexpensive, and of delicious flavor. They also make ex- cellent cake fillers and can be made anytime, as needed.
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