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Cooked Grape Jelly - Certo Liquid

4 c prepared juice (3 QT)
1/2 c water
7 c sugar
1 pouch (85 ml) Certo liquid

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.

Stem fruit and thoroughly crush fully ripe grapes. Add water, bring
to a boil and simmer, covered 10 minutes. 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.

Using liquid measure, measue the amount of prepared juice and add
to a large 4 to 8 qt pan. Add lemon juice if listed.

Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar
specified and mix well.

Place pan over high heat; bring to a boil.

At once stir in Certo liquid. Bring to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat.

Skim off foam with a metal spoon. Stir and skim for 5 minutes.

Pour quickly into prepared jars leaving 1/4 inch head room.

Seal jam at once with 2 piece metal lids or paraffin wax.


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