Certo Liquid Pectin Jelly Recipes

CERTO JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

STRAWBERRY RHUBARB JAM (LIQUID CERTO)

Steps:

• Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
• Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
• Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
• In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
• Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
• Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
• Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
• Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

HOW TO REMAKE JELLY OR JAM THAT DIDN'T SET

Steps:

• For each quart of jelly or jam that you are recooking, you will need 1/4 cup of water, 1/4 cup of sugar, 2 tablespoons of lemon juice, and 4 teaspoons of powdered pectin. Measure this into a large pot and mix together.
• Then add the jelly or jam that you want to recook and bring it to a rolling boil over high heat, stirring constantly.
• Boil hard for 1 minute then test a little on an ice-cold spoon to see if it sets up. If it doesn't boil for another minute, if it does remove it from the heat, skim the foam and fill your mason jars leaving 1/4 inch headspace.
• Remove air bubbles, wipe the lids clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.
• For each quart you are recooking you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice.
• Bring the jelly to a boil over high heat, stirring constantly.
• Remove it from the heat and quickly add the remaining ingredients, stir to combine.
• Return the pot to the stove and bring the mixture back to a boil and boil it for 1 minute.
• Test to see if the jelly is setting. If not then boil for another minute, if it is then remove it from the heat, skim the foam and fill your jars leaving 1/4 inch headspace.
• Remove air bubbles, wipe the rims clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.
• Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured.
• Bring it to a boil over medium-high heat for 3 to 4 minutes
• Test to see if it's setting, if not continue to boil for 1 more minute if it is then remove it from the heat and skim off the foam.
• Fill your jars leaving 1/4 inch of headspace and remove air bubbles.
• Wipe the rims, add lids finger tight, and process in a water bath canner for 10 minutes or according to your altitude.

NANKING CHERRY JELLY WITH LIQUID PECTIN

Steps:

• To prepare juice, combine cherries and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking. Strain through a jelly bag.
• Measure 3 cups juice into a Dutch oven. Add sugar and mix well.
• Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 40 seconds only, stirring constantly. Do not overcook.
• Remove from heat and skim foam if necessary.
• Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

CERTO GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)