Cooked Strawberry Jelly . Certo Liquid

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.

1. 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 1½ times fruit called for and let juice drip through without squeezing.

1. Using liquid measure, measure the amount of prepared juice Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly.
2. Measure sugar. Do not reduce sugar. Add the exact amount of sugar specified and mix well.
3. Place pan over high heat; bring to a boil.
4. At once stir in certo liquid. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
5. Skim off foam with a metal spoon. Stir and skim for 5 minutes.
6. Pour quickly into prepared jars leaving ¼ inch head room.
7. Seal jam at once with 2 piece metal lids or paraffin wax.