Certo (Surejell) makes perfect jams and jellies without boiling away the flavor

              Enlarged and revised Oct. 1, 1921
Includes Marmalades
. ·~- ·~ ....
CErtTO REG.u.s. ( Surl!iell) PAT.oFl'.
Makes
+PERFECT+
JAMS'!!!!!
JELLIES
Without
Boiling-Away
the Flavor
~
COPYRIGHT 1921 BY
PECTIN SALES CO . .u. ...
ROCHESTER, NY.,US.A.
SOLE DISTRIBUTORS
WHY THE CERTO PROCESS MAKES
PERFECT PRESERVES
CERTO is a pure fruit product and contains in a high­ly
concentrated form that necessary element, Pectin, the
one indispensable constituent of pure fruit jellies.
Jam and Jelly making in the home has hitherto been
an unpopular art, chiefly because the housewife has nev­er
felt certain of success, except with a few varieties of
fruit which happen to contain abundant pectin. With
the advent of CERTO this essential element of all fruit
jellies is available in convenient form to use in making
perfect jelly from all kinds of fruits, even when they
contain.no pectin-or not enough for good jelly.
The chief object in boiling down fruits or fruit juices
with sugar for jam or jelly is simply to concentrate the
sugar and pectin to the point where the jelly formation
is possible. Where sufficient natural pectin is present in
the fruit this point is reached when the sugar percent·
age is raised by evaporation to 60-65 pe!' cent, and such
a mixture on cooling will assume the form of jelly.
The texture of jam or jelly varies with the propor­tions
of sugar, pectin, and acidity: hard and brittle if the
sugar is normal and the pectin high; hard and tough if
the sugar and pectin are both high; and soft and easily
broken down if either sugar or pectin is deficient.
The CERTO PROCESS now makes it possible to pre­serve
the rich flavor of fully ripened fruit in jam or jel­ly
form, notwithstanding such fruit is always deficient
in pectin and formerly could not be successfully used.
Previous to the invention of the CERTO PROCESS all
recipes used a pound of sugar or less to a pound of fruit
or fruit juice. Before reaching the jellying point, these
old recipes required the boiling away of one-half of the
original weight of fruit or fruit juice, "with consequent
loss of original color and flavor. The CERTO PROCESS
uses enough sugar, and only enough, to produce jelly at
once-without boiling away the fruit juice and the fla­vor.
CERTO supplies the pectin that is lacking in the
fruit, and shortens the operation to a one-minute boil,
instead of 20 to 30 minutes required by old methods. The
extra sugar required by the CERTO PROCESS com­bines
with the juice ordinarily boiled away, and makes
more jam or jelly of much finer flavor and color than
was possible by the old method. Thus the extra sugar
is not an added expense, but an economy.
1
A GOVERNMENT EXPERT'S OPINION OF
THE SHORT PROCESS OF JAM MAKING BY THE
USE 0 F PECTIN
CERTO is Concentrated Fruit Pectin. That the use
of Pectin is endorsed and approved by Government au­thorities
is shown by the following extract from an ap­plication
for Public Patent by Dr. Martin N. Straughn
on behalf of the Bureau of Chemistry, U. S. Depart­ment
of Agriculture, Washington, D. C., dated June 1,
1918. Dr. Straughn was recognized as the Depart­ment's
expert on Jams, Jellies, and Marmalades:
...... "I have used various fruits, including
among others, strawberries, raspberries, cur­rants
and gooseberries, and find that the color
and flavor of preserves and jams made from
them by the addition of pectin are far superior
to those of preserves and jams made from fruits
in cases where no pectin is added."
This process is covered by the Douglas Patents and
is now available to all users of CERTO.
IMPORT ANT INSTRUCTIONS
The keeping quality of a jam or jelly is not affected
by the length of time it is cooked, as all ferments con­tained
in or on fruits are destroyed at a temperature
much below boiling point of preserves (over 220o F.).
Any trouble from mould or fermentation is always
caused by germs from the air dust settling on the sur­face
after cooling, or from filling into glasses at a tem­perature
too low to sterilize the container. The filling
temperature should never be below 18Qo F.
Storage in Fruit Jars: For long storage the best and
cheapest package is a one-pint rubber-sealed fruit jar,
filled brimful and immediately sealed. Invert jars 10
minutes at once after filling, to sterilize the caps.
Paraffining Open Glasses: Always fill so as to leave
preserve about one-half inch down from top of glass. As
soon as each batch is filled cover with thin coating of hot
melted paraffin. After preserve is cold, or next day, add
a tablespoon of hot melted paraffin and roll each glass to
make the wax run around edges and seal the crack
formed by shrinkage. This double waxing keeps pre­serve
sterile from time it is poured hot and makes a seal
which will keep contents indefinitely. Failure or spoil­age
is avoided if these directions are carried out.
2
In this Booklet all cups of sugar are measured level,
not heaping, as in previous editions. Be exact in the
measurement of sugar. Fill the cup full and level off
with straight knife. Use white granulated sugar only.
The Standard Measuring Cup is used throughout and
contains one-half pint. No other size cup will give cor-rect
results unless the same cup is used for measuring
sugar, fruit, and CERTO. To measure a half bottle of "
CERTO, pour down to ring around center of bottle. {
Use the largest size gas burner you have, turned on
full, or a hot fire for every operation except simmering.
If the fire is not hot enough to produce a vigorous boil,
or the kettle is not large enough to allow a vigorous
boil, then increase the time of boiling a minute or two.
Stir hard and constantly before and during the boil­ing
to insure all sugar being dissolved and fruit being
kept under boiling sy:rup. Start to time the boil only
when the whole surface is bubbling hard while preserve
is being stirred. Use a long wooden spoon for stirring
and a kettle of at least 5- or 6-quart size for a full recipe,
to prevent boiling over.
Do not double the recipes, because if doubled in weight
the fruit will be under the high temperature twice as
long and color and flavor will be seriously impaired.
Small batches, quickly made, give best results.
TARTNESS-IMPORTANT SUGGESTION
We have recommended in this booklet the use of
fully ripe fruit because of its richer flavor. The tart­ness
of jam or jelly from fully ripe fruit may be in­creased
according to taste by adding the juice of one
lemon, or a pinch of powdered citric acid to any recipe.
This applies especially to strawberry, blackberry,
peach, pear, pineapple and quince.
SUMMARY OF IMPORTANT POINTS
Follow recipe exactly. Use Standard Meas­uring
Cup. Count aloud cups of sugar and
fruit. One cup more or less will spoil consist­ency.
Use at least 5- or 6-quart kettle. Use
hottest fire. Stir hard and constantly before
and during the boil. Start to time the boil only
when preserve is bubbling hard while being
stirred. Have CERTO measured, ready to use.
The preserve must be poured hot in order to
keep. Therefore skim quickly and pour quickly.
3
CERTO PROCESS RECIPES
U.S. PATENT, MAY 20, 1919
FRESH FRUIT JAMS AND MARMALADES
Strawberry, Blackberry, Loganberry or Raspberry Jam
4 level cups (2 lbs.) Crushed Berries
7¥.. leveled cups (3'4. lbs.) Sugar
y, bottle (scant ':1, cup) CERTO
Crush well, in single layers, about 2 quarts ripe ber­ries,
using wooden masher, crushing each berry. Discard
all green parts of strawberries. Measure crushed ber­ries
into large kettle. Proceed as directed below*.
PINEAPPLE AND STRAWBERRY JAM
4 level cups (2 lbs.) Crushed and Chopped Fruit
7¥., leveled cups (3Y, lbs.) Sugar
% bottle (scant % cup) CERTO
Crush well about 1 quart ripe berries. Put pineapple
through food cutter, or chop fine. Measure 2 level cups
of each into large kettle. Proceed as directed below*.
RASPBERRY AND CURRANT JAM
2 level cups (1 lb.) Crushed Raspberries
2 cups (1 lb.) Juice from Cooked Currants
7'h leveled cups (3Y, lbs.) Sugar % bottle (scant 1,4 cup) CERTO
Crush well about 11.4 qts., or 1%. lbs., ripe currants,
add V2 cup water, stir until boiling, cover and simmer 10
minutes. Crush about 1% pints raspberries, strain 2
cups currant juice through fine sieve into large kettle;
add 2 level cups raspberries. Proceed as directed below*
CHERRY JAM
4 level cups (2 lbs.) Pitted and Crushed Cherries
'4 cup Water 8 leveled cups (3% lbs.) Sugar
1 bottle (scant cup) CERTO
Sour cherries give finest flavor. Stem, pit and thor­oughly
crush about 2112 lbs. fruit. Measure crushed cher­ries
into large kettle and add water. Tie 2 heaping ta­blespoonfuls
pits in cotton cloth and crush with hammer.
Place in kettle with cherries, stir till boiling, cover ket­tle,
simmer 15 minutes, then remove pits. Proceed as
directed below*.
*GENERAL DIRECTIONS FOR ABOVE JAMS
Add sugar and mix well. Stir mixture hard and con­stantly.
Bring to vigorous boil over hottest fire. Boil
hard 1 full minute, continually stirring. Take from fire
and add CERTO, stirring it in well. From time jam
is taken off fire let stand 5 minutes only, by the clock, be­fore
pouring. In meantime skim, stir ,a little to cool
slightly, then pour quickly.
4
ELDERBERRY JAM
8:!4 level cups Crushed Berries 14, cup Water
7 leveled cups (3 lbs.) Sugar -y, bottle (scant '12 cup) CERTO
Use about 2 quarts, or 2 pounds, unstemmed berries.
Stem and crush well. Measure crushed berries into large
kettle and add water; stir until boiling, cover kettle and
simmer 15 minutes. Proceed as directed below*.
BLUEBERRY or HUCKLEBERRY JAM
4 level cups Crushed Fruit and Lemon 2 Lemons 8 leveled cups ('/o lbs.) Sugar 1 bottle (scant cup) CERTO
Crush well about 1% quarts, or 2 pounds, berries.
Add juice 2 lemons and grated rind of % lemon. Meas­ure
4 level cups of this mixture into large kettle. Pro­ceed
as directed below*.
PEACH, PEAR, PINEAPPLE or RHUBARB JAM
4 level cups (2 lbs.) Crushed or Chopped Fruit
8 leveled cups (3% lbs.) Sugar
1 bottle (scant cup) CERTO
Use fully ripened fruit for finest flavor. Peach or
Pear: Peel, remove pits or seeds and thoroughly crush
abqut 214 quarts, or 3 pounds. Pineapple: Put pre­pared
fruit through food chopper, or chop fine. Rhu­barb:
The "strawberry" variety gives finest colored
jam; cut in short lengths without peeling and put
through coarse chopper, or chop by hand. Measure
crushed or chopped fruit into large kettle. Proceed
as directed below*.
GOOSEBERRY or PLUM JAM
4 level cups (2 lbs.) Crushed Fruit '4 cup Water
7'/o leveled cups (3'4 lbs.) Sugar 'h bottle (scant 'h cup) CERTO
Use fully ripened fruit for finest flavor. Gooseberry:
Crush well about 1% quarts, or 2 pounds. Plum: Slice,
pit and crush well about 2 quarts, or 2% pounds. Meas­ure
crushed fruit into large kettle and add water; stir
until boiling, cover kettle, and simmer 15 minutes. Pro­ceed
as directed below*.
*GENERAL DIRECTIONS FOR ABOVE JAMS
Add sugar, mix well, stir hard and constantly, and
bring to a vigorous boil over hottest fire. Boil hard 1
minute with continual stirring; except Rhubarb, which
should be boiled 3 minutes. Take from fire, add CERTO,
and stir it in well. Skim and pour quickly.
5
GRAPE or QUINCE JAM
4 leveled cups (2 lbs.) Cooked Fruit
7% leveled cups (3"U lbs.) Sugar
lh bottle (scant 'h cup) CERTO
Grape: Use about 3 lbs. fully ripened grapes. Wash,
stem, and separate skins from pulp, halving the skins.
Simmer pulp 5 minutes in covered saucepan and remove
seeds by screening through sieve. Crush skins with wood­en
masher and mix with screened pulp. Add % cup wa­ter,
stir until boiling and simmer slowly % hour in close­ly
covered saucepan. Proceed as directed below*.
Quince: Use about 2 qts., or 3 lbs., ripe quinces. Peel,
remove stem and blossom ends, and core. Put through
food chopper, or chop very fine by hand. To about 3 1h
cups chopped fruit add %, cup water and juice 1 lemon.
Stir until boiling and simmer % hour in covered sauce­pan.
Proceed as directed below.*
·*GENERAL DIRECTIONS FOR GRAPE or QUINCE
Measure 4 level cups cooked fruit into large kettle,
adding, if necessary, enough water to the fourth cup
to make it level full. Add sugar and mix well. Stir
mixture hard and constantly and bring to a vigorous
boil over the hottest fire. Boil hard 1 minute, stirring
continually. Take from fire, add CERTO, and stir it in
well. Skim and pour quickly.
SPECIAL STRAWBERRY JAM, WHOLE FRUIT
4 level cups (2 lbs.) Pressed Berries and Lemon Juice
7'/2 leveled cups (3"U lbs.) Sugar
'h bottle (scant 'h cup) CERTO
Select only small or medium-sized, fully ripened, ber­ries.
Spread berries on their sides in single layer on
flat plate and gently press each berry nearly flat with
bottom of small bottle. (This leaves skins nearly in­tact,
but ruptures fruit inside and makes it hollow, al­lowing
boiling sugar to saturate tissues quickly.) Add
juice of one lemon. Have sugar measured in saucepan.
Measure berries and juice into large kettle, placing
layer of sugar over each cup of berries and balance of
sugar on top. Allow to stand overnight, so that part of
sugar will be dissolved, and mixture can be stirred and
cooked without crushing fruit. Stir constantly and
bring to a vigorous boil over the hottest fire. Boil hard
for 3 minutes with continual stirring. Remove from
fire and add CERTO, stirring it in well. Skim at once
and pour quickly within five minutes from removal from
fire.
6
ORANGE AND GRAPEFRUIT MARMALADE
Has flavor of orange and "bitter" of grapefruit.
2 Oranges 2 Grapefruits (medium size)
8 leveled cups (3¥., Ibs.) Sugar 'h bottle (scant 'h cup) CERTO
Peel grapefruits moderately thin, like an apple, and
discard yellow peel. Remove white rind in quarters
right down to the meats, and set aside. Break up meats,
remove core and seeds, and cut or crush pulp fine. Peel
off orange skins in quarters down to meats and set
aside. Break up orange pulp, remove seeds, and combine
orange and grapefruit pulps and juice in medium-sized
saucepan. Put grapefruit whites through food chopper,
or chop fine by hand, and boil slowly with 1% cups wa­ter
in covered saucepan for 10 minutes. Strain all liquor
possible from cooked whites, through a sieve, into sauce-
- pan with combined pulps. Repeat cooking and strain­ing
with fresh portion of 1% cups water and discard
cooked whites. Simmer pulp and drained liquor in cov­ered
pan 45 minutes. Boil orange skins hard with 4
cups water in covered pan 30 minutes, to make them
tender. Drain off and discard water. With sharp­edged
spoon scrape out and discard all the white
part right down to yellow rind. Then with a very
sharp knife shred yellow rinds just as thin as possible
in shreds about 1 inch long. Mix shredded rinds with
cooked pulp. Proceed as directed on page 8* .
. GRAPEFRUIT MARMALADE
Has the full flavor and bitter tang of grapefruit.
2 Grapefruits, (medium size)
8 leveled cups (3% lbs.) Sugar
¥.. bottle (scant half cup) CERTO
Peel fruit moderately thin like an apple and set peel
aside. Remove white rind in quarters, right down to the
meats and put through food chopper or chop fine. Boil
with 3 cups water in covered saucepan 10 minutes. Re­move
seeds and core from grapefruits and crush or cut
pulp fine. Strain all liquor possible from cooked whites
through a sieve into the crushed pulp, and discard
cooked whites. Simmer the mixture of liquor and
crushed pulp in covered saucepan 45 minutes. Mean~
while boil yellow rind with 7 cups water in covered pan
10 minutes; drain off and discard water. With a very
sharp knife shred rind as thin as possible in shreds about
1 inch long, and boil again with 4 cups water 10 minutes.
Drain off and discard water. Mix shredded rinds with
cooked pulp. Proceed as directed on page 8*.
7
ORANGE AND LEMON MARMALADE
Has the full flavor of the orange and lemon, but no
bitter flavor.
4 Oranges 2 Lemons
8 leveled cups (3¥2 lbs.) Sugar lh bottle (scant 'lo cup) CERTO
Peel off orange and lemon skins in quarters close to
pulp and set aside. Break up pulps and remove seeds;
add 1 cup water and simmer in covered saucepan 45 min­utes.
Meanwhile boil orange and lemon rinds with 8
cups water in covered saucepan 20 minutes. Drain off
and discard water .. With sharp-edged spoon scrape out
and discard all white part of orange and lemon skins
right down to yellow rind. Then with a very sharp
knife shred yellow rinds just as thin as possible in shreds
about 1 inch long. Simmer shredded rinds again with 5
cups water in covered pim 15 minutes. Drain off and
discard water. Mix cooked pulp with rinds. Proceed
as directed below*.
SWEET ORANGE MARMALADE
Use above recipe but discard lemon skins, using only
the pulp.
*GENERAL DIRECTIONS FOR MARMALADES
Measure 4 level cups of this mixture into large sauce­pan,
adding, if necessary, enough water to the fourth
cup to make it level full. Add sugar and mix well. Stir
mixture hard and constantly and bring to a vigorous
boil over the hottest fire. Boil hard 3 minutes with con­tinual
stirring·. Remove from fire and add CERTO, stir­ring
it in well. Then let stand 5 minutes only, by the
clock, with occasional stirring to cool slightly and pour
quickly.
FRESH FRUIT JELLIES
STRAWBERRY, BLACKBERRY, LOGANBERRY OR
RASPBERRY JELLY
CHERRY, PEACH, PEAR OR PINEAPPLE JELLY
3 cups (11/2 lbs.) Juioe
6¥2 leveled cups (2% lbs.) Sugar
1 bottle (scant cup) CERTO
Berries: Juice pressed from raw fruit. Thoroughly
crush with wooden masher about 2% quarts, or 3%
pounds, berries. Proceed as directed on page 10*.
8
Cherry: Stem and crush well about 2 quarts, or 3
pounds, ripe sour cherries. Remove and crush 2 heaping
tablespoons of pits and place with cherries. Add % cup
water, stir until boiling, cover pan, and simmer 10 min­utes.
Proceed according to general directions on page
10*.
Peach or Pear: Use about 2% quarts, or 3% pounds,
ripe fruit. Do not -peel. Remove pits from peaches.
Crush thoroughly and add % cup water. Stir until
boiling, cover pan, and simmer 5 minutes. Proceed as
directed on page 10*.
Pineapple: Put prepared ripe fruit through food chop­per,
or chop fine by hand, and to 4 cups chopped fruit
add 14 cup water. Stir until boiling, cover pan and sim­mer
5 minutes. Proceed according to general directions
on page 10*.
GRAPE OR PLUM JELLY
CURRANT AND RASPBERRY JELLY
4 cups (2 lbs.) Juice from Cooked Fruit
8 leveled cups (3¥.. lbs.) Sugar 1 bottle (scant cup) CERTO
Use fully ripened fruit. Grapes : Stem and crush thor­oughly
about 2% quarts or 3 pounds. Plums: Crush
thoroughly about 3 quarts, or 4 pounds. Add % cup
water, stir until boiling, and simmer 10 minutes in sauce­pan
with close-fitting cover. Proceed according to gen­eral
directions on page 10*.
Currant and Raspberry: Use any desired mixture
that gives about 2% quarts, or 3¥2 pounds, ripe fruit.
An even mixture is preferred. Crush thoroughly, heat
slowly with constant stirring, and bring fruit jttst to the
boil. Proceed according to general directions on page 10*.
APPLE, CRAB-APPLE OR QUINCE JELLY
4 cups (2 lbs.) Juice from Cooked Fruit
7',2 leveled cups (3~ lbs.) Sugar 'h bottle (scant % cup) CERTO
Apple or Crab-Apple: Remove stem and blossom ends
from about 3 quarts, or 4% pounds, ripe fruit and cut in
small pieces. For apples add * cup and for crab-apples
114 cups water; cover pan and simmer 10 minutes.
Crush with wooden masher and simmer 5 minutes long­er.
Proceed according to general directions on page 10*.
Quince: Remove core, blossom, and stem ends from
about Ph quarts, or 21h pounds, ripe fruit. Put through
food cutter, or chop very fine. Add 4 cups water and
simmer in covered pan 15 minutes. Proceed according
to general directions given on page 10*.
9
ORANGE JELLY, ORANGE AND LEMON
OR GRAPEFRUIT JELLY
3 cups (1'h lbs.) Juice 7 leveled cups (3 lbs.) Sugar
1 bottle (scant cup) CERTO
Use 12 oranges, or 10 oranges and 2 lemons, or 3 to 4
grapefruits, according to size. Grate off the yellow part
of the rinds into a dish. Cut fruit in halves and squeeze
out the juice. Mix juice and grated rind and squeeze
through strong fine cloth to remove rind and pulp. Pro­ceed
according to general directions given on this page*.
*GENERAL DIRECTIONS FOR FOREGOING JELLIES
Place fruit in jelly bag and squeeze out juice. Measure
sugar and juice into large saucepan, stir and bring to a
boil. At once add CERTO, stirring constantly. Con­tinue
to stir and bring again to a hard boil over the hot­test
fire for one-half minute, stirring continually. Re­move
from fire, let stand 1. minute, skim, and pour quickly.
CURRANT JELLY
4 cups (2 lbs.) Juice from Cooked Fruit
7'h leveled cups (3lj4 lbs.) Sugar
1 ·oottle (scant cup) CERTO
Crush thoroughly about 2% quarts, or 3% pounds,
ripe fruit. Add 1h cup water, stir until boiling, cover
pan, and simmer 10 minutes. Place in jelly bag and
squeeze out juice. Measure juice into large saucepan.
Measure sugar in separate pan. Bring juice just to
boil and begin to add sugar slowly, with constant sti1·­ring,
taking about 5 minutes to add all the sugar, and
keeping juice nearly at the boil. Then bring to the boil
and at once add CERTO, stirring constantly. Continue
to stir and bring again to a hard boil for 1h minute,
stirring continually. Take from fire, let stand 1 minute,
skim, and pour quickly.
CERTO JELLY
2'h cups (l'A lbs.) Water
6~ leveled cups (2%, lbs.) Sugar
1 bottle (scant cup) CERTO
Measure sugar and water into large saucepan, stir,
and bring to a boil. At once add CERTO, stirring con­stantly.
Con~inue to stir and bring again to a hard boil
over the hottest fire for % minute, stirring continually.
Take from fire, let stand 1 minute, skim, pour quickly.
This simple recipe makes 8 half-pound glasses of de­licious,
sparkling jelly. Very popular with children and
as a spread for pancakes.
10
CERTO Jelly of a variety of flavors may be made
from one bottle by grating a little Orange or Lemon
rind and pressing a few drops of the oil through a cloth
into each glass before filling, or a few drops of Orange
or Lemon flavoring extract may be used. Fruit juice
left over from canning may be used in place of all or
part of the water in above recipe.
MINT JELLY
2'h cups (1~ lbs.) Water Juice 1 Lemon
6~ leveled cups (2% lbs.) Sugar
1 bottle (scant cup) CERTO
V cgetable coloring and Mint Flavor
Measure water, add coloring, and stir until dissolved.
Add strained lemon juice and sugar and bring to a boil.
At once add CERTO, stirring constantly. Continue to
stir and bring again to a hard boil over the hottest fire
for 'h minute, stirring continually. Remove from fire
and add flavor as desired. Let stand 1 minute, skim,
and pour quickly.
ELDERBERRY JELLY
3 '4 cups juice from Cooked Berries
1 bottle (scant cup) CERTO
8 leveled cups (31A;a lbs.) Sugar
Use about 3 quarts, or 3 pounds, unstemmed berries.
Stem and crush thoroughly. Add %, cup water, stir un­til
boiling, cover pan, and simmer 15 minutes. Place
in jelly bag and squeeze out juice. Measure juice and
then CERTO into large kettle. Measure sugar in sep­arate
pan. Bring juice and CERTO just to a boil and
begin to add sugar slowly vtith constant stirring, taking
about 5 minutes to add all the sugar, and keeping juice
nearly at the boil. Then bring to full boil for % minute.
Remove from fire, skim, and pour quickly.
BOTTLED JUICES and CANNED FRUITS
Grape, Apple and Loganberry Jellies are easily and
inexpensively made from bottled juices.
GRAPE OR APPLE JELLY
4 cups (2 lbs.) Juice 71,1! leveled cups (3'4 lbs.) Sugar
1 bottle (scant cup) CERTO
LOGANBERRY JELLY
4 cups (2'4 lbs.) Juice 6 leveled cups (2 lbs. 9 oz.) Sugar
1 bgttle (scant cup) CERTO
11
Measure sugar and juice into large saucepan, stir,
and bring to boil. At once add CERTO, stirring con­stantly.
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¥., leveled cups (l'h lbs.) Sugar
¥.. bottle (scant ¥.. cup) CERTO
OR
3 cups Crushed Fruit or Fruit and Juice
6 leveled cups (2 lbs. 9 oz.) Sugar
% bottle (scant %. 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 ex­cellent
cake fillers and can be made anytime, as needed.
12
% lb. Dried Figs
DRIED FIG JAM
2 cups (1 lb.) Water
Juice 1 Lemon
6 leveled cups (2 'h lbs.) Sugar
1 bottle (scant cup) CERTO
Remove small hard stems from figs, place in small
saucepan, add lemon juice and carefully measured wa­ter.
Proceed according to general directions given on
this page*.
DRIED PEACH JAM
'h lb. Dried Peaches
S cups (1'h lbs.) Water
7'h leveled cups (3~ lbs.) Sugar
1 bottle (scant cup) CERTO
Place peaches in small saucepan, wash and drain dry.
Add carefully measured water. Proceed according to
general directions given on this page*.
*GENERAL DIRECTIONS
FOR FIG AND PEACH JAM
Cover tightly and let stand overnight. In the morn­ing
drain fruit juice into large saucepan. Then crush
fruit thoroughly with wooden masher so that skins are
well broken up and place in saucepan with juice. Add
sugar and mix well. Stir bottom of kettle hard and
constantly to prevent scorching and bring to a vigorous
boil over the hottest fire. Boil hard and for 1 minute,
with continual stirring. Take from fire, add CERTO,
stirring it in well, and pour quickly.
PRUNE JAM
1 lb. Prunes
Juice 1 Lemon and grated rind 'h Lemon
7 leveled cups (3 lbs.) Sugar
1 bottle (scant cup) CERTO
Wash and drain prunes, add 2% cups water and let
stand overnight in small, covered saucepan. In the
morning bring to a boil and simmer % hour with cover
on pan. When cool enough to handle, pour off juice
into a cup and remove pits. Crush prunes thoroughly
with wooden masher. Pour back prune juice and add
lemon juice and grated rind % lemon and mix. Pro­ceed
according to general directions given on page 14*.
13
l
DRIED APRICOT JAM
'h lb. Dried Apricots
8 leveled cups (S'h lbs.) Sugar
1 bottle (scant cup) CERTO
Wash and drain apricots, add 3 cups water, and let
stand overnight in small covered saucepan. In he
morning bring to a boil and simmer for lh hour with
cover on pan. Pour off juice into small bowl and crush
apricots thoroughly with wooden masher. Pour back
juice and mix. Proceed according to general directions
given on this page*.
MIXED CONSERVES WITH RAISINS
A great many delicious mixtures are made with rais­ins,
oranges, lemons, figs, canned plums, pineapple, etc.
r- -and these conserves can be greatly improved by the
addition of one or two tablespoons of CERTO to each
pound of conserve in the kettle. This will produce a
jellied consistency with half the usual boiling. Old
standard jam or jelly recipes can also be improved in
this way and a sure jell formation secured.
RAISIN JAM
1 15-oz. package Seeded Raisins (not "seedless")
Juice 1 Lemon and grated rind 'h Lemon
6'4 leveled cups Sugar
1 bottle (scant cup) CERTO
Separate raic:ins, add 3 cups water and let stand
overnight in small covered saucepan. In the morning
bring to a boil and simmer lh hour with cover on pan.
Pour off raisin juice into a cup and crush raisins thor­oughiy
with wooden masher. Pour back raisin juice,
.,..., add lemon juice and grated rind lh lemon, and mix.
5 Proceed according to general directions given on thi"s
page*.
*GENERAL DIRECTIONS FOR APRICOT, PRUNE
AND RAISIN
Measure 4 level cups of this mixture into large sauce­pan,
adding enough water to the 4th cup to make it
level full. Add sugar and mix well. Stir mixture hard
and constantly and bring to a vigo1·ous boil over the
hottest fire. Boil hard for 1 minute with continual stir­ring.
Remove from fire and add CERTO, stirring it in
well. Skim and pour quickly. Makes 11 half-pound
glasses.
14
<:: ~#' .. CJ (
1>1"
'/-.
"'d 1.1 cL("?
\ <t \
IS MADE UNDER THE DOUGLAS PATENTS
U. S. A. Dec. 30, 1913
Aug. 7, 1917
Canada Oct. 14, 1913
July 20, 1915
And in other countries.
Great Britain 12439-13
6497-15
France 462044
478668
Other patents pendi,,g.