11 - 20 of 79 for certo jam
Wash jars, lids, ... stirring constantly. Open Certo pouch and quickly ... jars; cover and screw bands tightly. Invert jars for 5 minutes, then turn upright.
Boil pears, orange ... Add 1/2 bottle Certo, boil 2 ... Stir 3 minutes after removing from heat. Put into sterilized jars; seal or cover with melted wax.
Soak gelatin in cold water. Add Certo to juice. Boil ... in small containers. Remove only the amount of jelly that can be used in 3 or 4 days at a time.
Thaw strawberries as directed on package. Place in 5 quart saucepan. Add crushed pineapple, sugar, lemon juice, and rind and mix well. Place over ...
Boil peppers, vinegar, ... 5 minutes. Add Certo. When peppers ... top, bottle. When cool put paraffin on top. Let stand one day. Put more paraffin on top.
Use containers, one pint or less, with lids. Wash and scald all containers. Crush berries, measure 2 cups into large bowl. Thoroughly add sugar and ...
Crush the blueberries ... stirring constantly. Open Certo pectin pouches and ... Invert jars for 5 minutes then turn upright. After 1 hour, check seals.
Place fruit, juice, ... and stir in Certo at once. (Skim ... hot paraffin. Jars and lids should have been put in boiling water for 5 minutes before using.
Crush strawberries (use ... Empty contents of Certo pouch into small ... temperature 24 hours. Then place in freezer. Refrigerate after opening. Makes 4 cups.
Combine rhubarb and blueberries in a large saucepan. Add the sugar and mix. Place over high heat, bring to a full rolling boil and boil hard for 1 ...
top of page