Cooked Strawberry Jelly . Certo Liquid

Ingredients for Cooked Strawberry Jelly . Certo Liquid

------------------------STRAWBERRY/RED RASPBERRY OR------------------------ ------------------------------BLACKBERRY(2 QT------------------------------ 3 3/4 c Prepared juice (2.5 QT)

1/4 c Lemon juice

7 1/2 c Sugar

2 pk Certo liquid *

---------------------------------YIELD CUPS--------------------------------- * NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids

Cooking Instructions for Cooked Strawberry Jelly . Certo Liquid

by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized. 2.Stem and thoroughly crush fully ripe fruit. To extract juice, place
prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
3. Using liquid measure, measue the amount of prepared juice and add to a
large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly. 4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar
specified and mix well. 5. Place pan over high heat; bring to a boil.
6. At once stir in Certo liquid. Bring to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat. 7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.
8. Pour quickly into prepared jars leaving 1/4 inch head room.
9. Seal jam at once with 2 piece metal lids or paraffin wax. Typed at you
by The MoM!