Chapter 11
Section 11 of Certo, a shortcut to better jams and jellies. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B. Certo, a shortcut to better jams and jellies by General Foods Corporation.
Blackberry Jam. Blackberry Jam, Boysenberry Jam, Dewberry Jam, Crushed Strawberry Jam, young berry jam, four cups, two pounds prepared fruit, seven cups, three pounds sugar, one half bottle Sertoe. To prepare fruit, grind about two quarts fully ripe berries or crush completely one layer at a time so that each berry is reduced to a pulp. Measure sugar and prepared fruit into large
kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Sertoe. Stir and skim for just five minutes to cool slightly to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 10 glasses, six fluid ounces each. Note, new combination jams. Use above recipe, preparing four cups fruit from a two-quart mixture of two or more of the berries listed above.
Sliced strawberry jam, 4 cups, 2 pounds prepared fruit, 6 cups, 2 pounds, 10 ounces sugar, 1 half bottle Sertoe. To prepare fruit, cut about 2 quarts of fully ripe berries in halves lengthwise, large berries in quarters. Add 1 cup sugar, mix and let stand 15 minutes. This cup of sugar is in addition to the 6 cups specified above. Measure sugar and prepared fruit into large kettle, packing fruit into cup, and bring to a full rolling boil over hottest fire.
Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Serto. Stir and skim for five minutes. Pour quickly, paraffin at once. Makes about nine glasses, six fluid ounces each. Jam from canned fruit. Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting one quarter cup lemon juice for one quarter cup of the prepared fruit specified. For fresh fruit jam recipes, see index to jam recipes. Red currant jam, gooseberry jam,
four cups, two pounds prepared fruit, seven and one half cups, three and one quarter pounds sugar, one half bottle Serto. To prepare fruit, crush thoroughly or grind about two pounds fully ripe fruit. Measure sugar and prepared fruit into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute, remove from fire, and stir in Sertow. Stir and skim for five minutes. Pour quickly. Paraffin at once.
Makes about 11 glasses, six fluid ounces each. Spiced currant relish. Four cups, two pounds prepared fruit, seven and one half cups, three and one quarter pounds sugar, one half bottle Serto. To prepare fruit, crush thoroughly or grind about two pounds fully ripe currants. Add one teaspoon cloves and one teaspoon cinnamon, one fourth cup water and one fourth cup vinegar. Bring to a boil, simmer, cover 10 minutes. Measure sugar into large kettle. Add prepared fruit,
mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Sertow. Stir and skim for five minutes. Pour quickly. Paraffin at once makes about 11 glasses, six fluid ounces each. Peach jam, pear jam, four cups, two pounds prepared fruit, seven and one half cups, three and one quarter pound sugar, one bottle Serto. To prepare fruit, peel about three pounds fully ripe fruit. Grind or
chop very fine. If desired, about three teaspoons spice may be added. If peaches lack tartness, add one quarter cup lemon juice in addition to four cups prepared fruit. Measure sugar and prepared fruit tightly packed into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove kettle from fire and stir in serto. Stir and skim for five minutes. Pour quickly. Paraffin at once. Makes
about 11 glasses. Six fluid ounces each. End of section 11.
