Cooked strawberry jelly certo liquid
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Cooked strawberry jelly certo liquid
Last updated 6/12/2012 1:17:38 AM. Recipe ID 48103. Report a problem with this recipe.
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      Title: Cooked strawberry jelly certo liquid
 Categories: Preserves
      Yield: 1 Servings
MMMMM----------------STRAWBERRY/RED RASPBERRY OR---------------------

MMMMM----------------------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 *

MMMMM-------------------------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 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!

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Recipe ID 48103 (Apr 03, 2005)

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