GENERAL DIRECTIONS

1.Wash jars in hot soapy water,rinse in warm water. Sterilize jars and lids by(1)boiling in water for 15 min., leaving in water until needed OR (2)heat jars in a 225F oven for 10 min.(turn off heat and leave in oven until needed).Sterilize lids in boiling water for 5 min.,leaving them in the water until needed.Utensils or measuring cups used for filling jars should be sterilized.

2.Prepare fruit as in chart. Use fully ripe, unblemished fruit. Afood processor may be usedto chop fruits with*. Use a potato masher to crush berries. (thawed unsweetened, frozen fruit with juice may be used.)

3. Using a liquid measuring cup,measure the exact amount of prepared fruit in the recipe and add to a 4 to 8 quart saucepan.The pan should be less than 1/2 full to allow a full rolling boil.Add1/8 tsp. butter to reduce foaming.

4.Measure sugar EXACTLY. Add to fruit and mix well.

5. Place pan over high heat;bring to a full rolling boil and boil hard for 1 min.,stirring constantly. Remove from heat.

6. At once stir in Certo liquid fruit pectin.

7. Skim off foam with metal spoon. Then stir and skim for

*INGREDIENTS*

AMOUNT TO FRUIT TYPE

BUY

strawberry 2 quarts

blackberry 2 quarts

raspberry 2 quarts

*DIRECTIONS*

5 min. to cool and prevent floating fruit.

8. Pour quickly into sterilized jars filling to 1/4"from top.

9.Seal jam with 1/8" layer of paraffin wax.

PREPARED SUGAR CERTO YIELD

FRUIT

3 3/4 cups +1/4 7 cups 1 pouch 7 1/2 cups

cup lemon juice

4 cups 7cups 1 pouch 8 cups

3 3/4 cups+1/4 6 1/2 cups 1 pouch 8 cups

cup lemon juice

NOTE 1 :Stem and thoroughly crush,one layer at a time, fully ripe berries. Sieve half the pulp,to remove some of the seeds, if desired.NOTE 2 : If jelly or jam does not set up, reboil, adding 1/2 bottle of Certo and boiling for 1 full minute.