Cooked Strawberry Jelly . Certo Liquid

Ingredients

Directions

1. Wash jars and lids in hot soapy water, rinse and sterilize jars 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, measure the amount of prepared juice 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.