NEWS ABOUT PECTIN

Do you know that pectin, which helps you make delicious jams and jellies, plays a role in medicine, too?

DOCTORS have long used apple pectin in the treatment of diarrhea—especially with young children. Good results here have led to further discoveries of the effectiveness of pectin in the treatment of many intestinal disorders and also in the dressing of wounds and burns. Pectin made by the makers of Certo is being used in several of these scientific studies.

BECAUSE this is a subject of active scientific interest, it seems to us news in which you might be interested. These facts are given solely as a matter of information. The makers of Certo wish neither to prescribe nor recommend.

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BLACKBERRY JAM BOYSENBERRY JAM DEWBERRY JAM CRUSHED STRAWBERRY JAM YOUNGBERRY JAM

To prepare fruit, grind about 2 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 1 minute. Remove from fire and stir in Certo. Stir and skim for just 5 minutes to cool slightly to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

• New combination jams: Use above recipe, preparing 4 cups fruit from a 2-quart mixture of two or more of the berries listed above.

SLICED STRAWBERRY JAM

To prepare fruit, cut about 2 quarts 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; mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).

JAM FROM CANNED FRUIT

Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For fresh fruit jam recipes, see Index to Jam Recipes (page 3).

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RED CURRANT JAM GOOSEBERRY JAM

To prepare fruit, crush thoroughly or grind about 2 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

SPICED CURRANT RELISH

To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe currants. Add 1 teaspoon cloves and 1 teaspoon cinnamon, ¼ cup water and ¼ cup vinegar. Bring to a boil; simmer, covered, 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

PEACH JAM PEAR JAM

To prepare fruit, peel about 3 pounds fully ripe fruit. Grind or chop very fine. If desired, about 3 teaspoons spice may be added. (If peaches lack tartness, add ¼ cup lemon juice in addition to 4 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 1 minute. Remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

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FRESH PINEAPPLE JAM

To prepare fruit, pare 2 medium fully ripe pineapples. Chop very fine or grind, using finest knife of food chopper. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

RHUBARB JAM

To prepare fruit, slice fine or chop about 2 pounds rhubarb. Do not peel. Red-stalked rhubarb gives the best color. Add 1 cup sugar; let stand 15 minutes. This cup of sugar is in addition to the 5 cups specified above. If desired, add 1 teaspoon ginger. Red coloring may be added, use coloring which fruit acids do not fade. Measure sugar into large kettle, then prepared fruit, solidly packed, filling up each cup with water. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 8 glasses (6 fluid ounces each).

RED RASPBERRY AND CURRANT JAM

To prepare fruit, crush about 1½ pounds fully ripe currants. Remove seeds and skins by sieving. Crush about 1 quart fully ripe raspberries. Combine fruits. 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 1 minute. Then remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

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FRESH APRICOT JAM

To prepare fruit, pit about 2 pounds fully ripe apricots, cut into small pieces, and crush thoroughly or grind. Do not peel. Squeeze juice of 2 medium lemons. Measure sugar, prepared fruit, and lemon juice into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).

DRIED APRICOT JAM

To prepare fruit, add 3½ cups water and juice of 1 lemon to ½ pound apricots. Cover, let stand 4 hours or overnight. Drain, grind or chop fine, and mix with juice. Measure sugar into large kettle, add prepared fruit. Mix well, bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

GRAPE JAM

To prepare fruit, slip skins from about 3½ pounds fully ripe grapes. Simmer pulp, covered, 5 minutes. Remove seeds by sieving. Chop or grind skins and add to pulp. (If wild grapes, Malagas, or other tight-skinned grapes are used, stem, crush, and simmer with ½ cup water 30 minutes. Sieve and measure. Use 4½ cups prepared fruit and ¼ cup lemon juice.) 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).

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FRESH FIG JAM

To prepare fruit, remove stem ends from about 3 pounds fully ripe black figs. (With white figs, add 4 cups boiling water and ¼ cup soda; let stand 5 minutes, then pour off liquid, wash thoroughly and drain.) Crush thoroughly or grind. Squeeze juice of 4 medium lemons. Measure sugar, prepared fruit, and lemon juice into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

DRIED FIG JAM

To prepare fruit, chop fine ¾ pound stemmed stewing figs. Add 2 cups water and juice of 2 medium lemons; mix. Measure sugar into large kettle, add prepared fruit, filling up the last cup with water if necessary. Mix well, bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).

GOOSEBERRY AND RED RASPBERRY JAM

To prepare fruit, crush thoroughly or grind about 1 pound fully ripe gooseberries and 1 quart fully ripe raspberries. Combine fruits. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

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DRIED APRICOT AND PINEAPPLE JAM

To prepare fruit, add 2 cups water to ¼ pound apricots. Cover and let stand 4 hours or overnight. Drain fruit, grind or chop fine, and mix with juice. Crush well or grind 1 medium, fully ripe pineapple or use 1 No. 2 can crushed pineapple. 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 1 minute. Then remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

STRAWBERRY AND PINEAPPLE JAM

To prepare fruit, crush completely or grind about 1 quart fully ripe berries. Each berry must be reduced to a pulp. Cut fine or grind 1 medium fully ripe pineapple or use 1 No. 2 can crushed pineapple. Combine fruits. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

BLUEBERRY JAM HUCKLEBERRY JAM

To prepare fruit, crush about 1½ quarts fully ripe berries. Add juice of 1 medium lemon and grated rind of ½ lemon. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).

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GRAPE CONSERVE

To prepare fruit, stem and crush well about 3 pounds fully ripe grapes. Add ¼ cup water and simmer, covered, 30 minutes. Remove seeds and skins by sieving. If desired, prepare grapes as in Grape Jam (page 22). Squeeze juice from 2 lemons and grate rind. Measure sugar into large kettle. Add nut meats, raisins, lemon juice, rind, and prepared fruit, filling up the last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).

PEACH MARMALADE

To prepare fruit, peel off the yellow rind of 1 orange and 1 lemon with a sharp knife, leaving as much of the white part on the fruit as possible. Put yellow rinds through the food chopper twice. Add ¾ cup water and ¹/₁₆ teaspoon soda to ground rind and simmer, covered, for 10 minutes. Cut off the tight skin of the peeled fruit and slip the pulp out of each section. Add pulp and juice and the juice of an additional lemon to the rind, and simmer, covered, 20 minutes longer. Peel about 1½ pounds fully ripe peaches. Pit and grind or chop very fine. Then combine fruits.

Measure sugar into large kettle. Add prepared fruit, filling up the last cup with water if necessary. Mix well, bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin hot marmalade at once. Makes about 11 glasses (6 fluid ounces each).

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PLUM JAM PRUNE JAM

To prepare fruit, pit about 3 pounds fully ripe fruit. Do not peel. Cut into small pieces and crush thoroughly. Add ½ cup water and simmer, covered, 5 minutes. (Sour, cling-stone plums give best color and flavor. If sweet plums or free-stone prunes are used, substitute ½ cup lemon juice for ½ cup of the prepared fruit specified.) 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

CHERRY JAM

To prepare fruit, pit about 2½ pounds fully ripe cherries. Crush thoroughly or grind. (If sweet cherries are used, substitute ¼ cup lemon juice for ¼ cup of the prepared fruit specified. For stronger cherry flavor, add ¼ teaspoon almond extract before pouring.) Measure sugar into large kettle. Add prepared fruit, packing each cup solidly and filling up the last cup with water, if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

SWEET CHERRY CONSERVE

Use recipe for Cherry Jam (above), adding juice and grated rind of 2 medium lemons, ½ pound chopped, seeded raisins, and 1 cup finely chopped nut meats when sugar is added to prepared fruit. Makes about 13 glasses (6 fluid ounces each).

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CITRUS FRUIT MARMALADE

To prepare fruit, remove skins in quarters. Lay quarters flat, shave off and discard about ½ of white part. With a very sharp knife, cut remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda. Bring to a boil and simmer, covered, for just 10 minutes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Do not drain cooked rind, add pulp and juice and 1 cup sugar. This 1 cup sugar is in addition to the 5 cups specified above. (If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer, covered, 20 minutes longer.

Measure sugar and prepared fruit, solidly packed, into large kettle, flooding each cup with juice, or if necessary, with water. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 8 glasses (6 fluid ounces each).

• For Orange Marmalade, use 3 medium oranges and 2 medium lemons.

• For Grapefruit Marmalade, use 2 medium grapefruit.

• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small grapefruit.

• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of medium size.

QUINCE JAM

To prepare fruit, peel and core about 3 pounds fully ripe quinces. Grind, using finest knife of food chopper. Add 1½ cups water and juice of 1 lemon. Bring to a boil, cover, and simmer 15 minutes. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

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CRANBERRY JAM SPICED CRANBERRY JAM CRANBERRY CONSERVE

To prepare fruit, add 4 cups water to about 2 pounds fully ripe cranberries. (For Spiced Cranberry Jam, add ½ teaspoon ground cloves and 1 teaspoon cinnamon; for Cranberry Conserve, add 1 cup seeded raisins, chopped.) Bring to a boil, cover, and simmer 10 minutes. Sieve pulp, if desired. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces each).

CRANBERRY MARMALADE

To prepare fruit, quarter 2 oranges and 1 lemon, seed, slice thin. Add 3 cups water and ⅛ teaspoon soda; bring to a boil, cover, and simmer 15 minutes. Add about 1 pound fully ripe cranberries and simmer, covered, 10 minutes longer. Measure sugar into large kettle. Add prepared fruit, filling up the last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 13 glasses (6 fluid ounces each).

GINGER MARMALADE

Use 3 medium oranges and 1 medium lemon. Add ginger with sugar. Follow recipe for Citrus Fruit Marmalade (page 27). Makes about 10 glasses (6 fluid ounces each).

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BLACK RASPBERRY JAM

To prepare fruit, crush thoroughly or grind about 2½ quarts fully ripe black raspberries. Sieve part of pulp to remove some of seeds. Add juice of 2 medium lemons. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin hot jam at once. Makes about 10 glasses (6 fluid ounces each).

RED RASPBERRY JAM LOGANBERRY JAM

To prepare fruit, crush or grind about 2 quarts fully ripe berries. 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 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

TOMATO RELISH

To prepare tomatoes, scald, peel, and crush about 2½ pounds ripe tomatoes, or use canned tomatoes. Boil 4 cups crushed tomatoes 20 minutes, uncovered, stirring occasionally. Add ¼ cup lemon juice and grated rind of 1 lemon. (For use with meats, add Worcestershire sauce to taste or ½ teaspoon each ground cloves, allspice, and cinnamon.) Measure sugar into large kettle. Add prepared tomatoes, mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each).

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CANNED PINEAPPLE JAM

To prepare fruit, use canned crushed pineapple. Add juice of 2 medium lemons. 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 1 minute. Remove from fire and stir in Certo. Stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).

STRAWBERRY AND RHUBARB JAM

To prepare fruit, grind about 1 quart fully ripe strawberries, or crush completely one layer at a time so that each berry is reduced to a pulp. Slice fine or chop (do not peel) about 1 pound rhubarb. Red-stalked rhubarb gives best color. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin hot jam at once. Makes about 10 glasses (6 fluid ounces each).

BLUEBERRY AND RED RASPBERRY JAM

To prepare fruit, crush or grind about 1 quart each fully ripe blueberries and raspberries. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Then stir and skim by turns for just 5 minutes. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each).

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