|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
11 - 20 of 79 for certo jam
Use any containers ... set. Then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups of jam.
In deep saucepan, ... constantly. Add to Certo. Return to ... heat, skim foam with metal spoon. Pour into jars. Process 10 minutes in boiling water bath.
First, prepare tomatoes ... once; stir in Certo. Skim foam ... slightly to prevent floating fruit. Ladle into glasses. Cover at once with 1/8 inch hot paraffin.
Heat to full rolling boil and cook 1 minute. Remove from heat. Add Certo Pectin. Skim off foam for 5 minutes. Seal with 1/4" hot paraffin.
Halve, pit and ... and stir in Certo at once. Stir ... sterilized jars, filling to within one eighth inch of top. Seal with paraffin. Yields: 8 to 9 pints.
First prepare fruit: Peel, pit and crush peaches. Measure thawed raspberries; add crushed peaches to make 4 cups. Combine fruit and lemon juice in ...
Prepare fruit (I ... lemon juice and spices to fruit. Cook according to Certo instructions (adding sugar either first or last). Pour into jars and seal.
Clean strawberries and mash them. Mix with sugar and lemon juice. Stir until sugar is dissolved. Mix in pectin. Place in containers and let stand at ...
First prepare tomatoes. ... once stir in Certo. Skim off ... Yields: 7 cups. P.S. You wouldn't even know it was tomato if it weren't for the seeds. It's great.
Fruit should be room temperature. Mash. Add sugar. Let stand 10 minutes, stirring. Mix lemon juice with 1 pouch pectin. Add to fruit and stir for 3 ...
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