| 1 | * note pk means 1 pouch containing 85 ml. |
| 2 | 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). |
| 3 | Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed). |
| 4 | Utensils should also be sterilized. |
| 5 | 2.stem and thoroughly crush fully ripe fruit. |
| 6 | To extract juice, place prepared in jelly bag and squeeze. |
| 7 | Note: to make own jelly bag, use a square meter of cheesecloth, 3 layers thick. |
| 8 | Wet cloth and spread over a colander or strainer in a bowl. |
| 9 | Add fruit. |
| 10 | Bring corners of cloth together. |
| 11 | Twist bag or cloth and squeeze to extract juice. |
| 12 | For clearer jelly, use 1 ?times fruit called for and let juice drip through without squeezing. |
| 13 | Using liquid measure, measure the amount of prepared juice and add to a large bowl. |
| 14 | To measured juice in bowl, add the exact amount of sugar specified. |
| 15 | Do not reduce sugar. |
| 16 | Sugar is critical for the set. |
| 17 | Mix well and let stand 10 minutes. |
| 18 | Add certo liquid to juice mixture and continue stirring a full 3 minutes. |
| 19 | A few sugar crystals will remain. |
| 20 | Pour jelly into washed containers leaving ?inch head room. |
| 21 | Cover containers at once with tight fitting lids. |
| 22 | Let stand at room temperature 24 hours til set. |
| 23 | Store in freezer. |
| 24 | If using within 3 weeks, store in refrigerator. |
| 25 | Typed at you by the mom! |
