Apple Jelly

 

 

 

6 lb. Cooking Apples

3 Pints Water

6 ½ lb. Sugar

1 bottle Certo

 

 

 

1.         Remove the blossom and stem ends from fruit and cut apples in

small pieces.  Do not peel or core.

 

 

2.         Add 3 pints water, cover and simmer, until fruit is tender.

 

 

3.         Place fruit in a jelly cloth or bag and allow to drain.

 

 

4.         Measure sugar and 4 pints juice into a preserving pan (large)

and mix well.  Heat slowly, stirring occasionally, until the sugar has

dissolved, add a small piece of butter.

 

 

5.         Add Certo, stirring occasionally, then bring to a full rolling boil and boil

for 1 minute.

 

 

6.                  Remove from heat, skim, pot and cover in the usual way.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grape Jelly (Bottled Juice)

 

 

 

 

 

1 pint of Bottled Grape Juice

1 ½ lbs Sugar

½ Bottle Certo

 

 

 

 

 

1.         Put the grape juice and sugar into a large saucepan.

 

 

 

2.         Heat slowly, stirring occasionally until the sugar has dissolved, then

stir in the Certo.

 

 

 

3.         Bring to a full rolling boil and boil rapidly for 30 seconds.

 

 

 

4.         Remove from the heat, skim, pot and cover in the usual way.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jelly Marmalade

 

 

 

6 Oranges - approx. ¾ pint juice

1 Large Lemon

2 lbs 10 oz Sugar

1 Bottle Certo

Water

 

 

 

1.         Wash the oranges and the lemon, cut in halves and extract the juice.

 

 

2.         Cover the orange peel with water.

 

 

3.         Bring to the boil, then simmer, covered, for 10 minutes.

 

 

4.         Strain the liquid and add sufficient to the fruit juices to make 1 pint in

all.

 

 

5.         Place in a heavy saucepan with the sugar and stir over a low heat until

the sugar has dissolved.

 

 

6.         Bring to a full rolling boil and boil rapidly for 2 minutes.

 

 

7.         Remove from the heat and stir in the Certo.

 

 

8.         Bring to a full rolling boil again and boil for half a minute.  Skim if

necessary.  Pot and cover in the usual way.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orange Jelly Marmalade

 

 

 

(Using canned orange juice)

 

2 pints Canned Orange Juice

3 ½ Pints Sugar

1 Bottle Certo

 

 

 

1.         Put the orange juice and sugar into a large saucepan.

 

 

2.         Heat gently, stirring until the sugar has dissolved.

 

 

3.         Bring to a full rolling boil, stir in the Certo and boil rapidly for 1 minute.

 

 

4.         Skim, pot and cover in the usual way.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Unsweetened Tinned Fruit Juice Jelly

 

 

 

 

1.         Drain the juice from unsweetened tinned fruit.

 

 

 

2.         Use the recipe for jelly made from fresh fruit.