COOKED STRAWBERRY JELLY . CERTO LIQUID

      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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