Delicious jelly week for local cook

Here’s a chance for cooks to use their certo and pectin

It is that time of the year again when people think of making jam and pickles. This is a very mild jelly and I don’t think very many people make it anymore. It’s a shame because it is very good.

Rhubarb Jelly

7 (1-cup) jars

1 Tbsp. each

3-1/2 cups prepared juice (about 4 lb. fully ripe)

7 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

2 pouches CERTO Fruit Pectin

Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a 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 3-1/2 cups juice into a 6- or 8-qt.

Stir sugar into juice in sauce pan. 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.

Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.

This is also a very good jam…

Apricot Jam

3 c. Prepared fruit

1/4 c. Lemon juice

6 1/2 c. Sugar

1/2 bottle of liquid certo

Pit about 2 quarts of apricots. Cut into small pieces and grind. Measure into a saucepan. Add lemon juice and sugar. Mix well. Bring to a full rolling boil. Boil hard for 1 min. Remove from heat and stir in certo. Skim for 5 mins. and pour into jars. Cover with wax.

Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.

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