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Angela Varesano
8/8/72
Eva Sulkosky
3

(Jelly:)
Squeeze out the juice when it cools. Sometimes she used to leave it hanging overnight
then squeeze it out.
Jars used are coffee and jelly jars from stores. Boil water to scald the jars. Prepare jars
by washing in soap and water, rinsing, and "scald them out" by pouring hot boiling water in
them then dumping it out.
Heat juice in a pan on the stove over high heat. The berries made two and a half cups
of juice. To this she adds two and a half cups sugar. She adds the same amount of sugar as
juice, no matter what kind of juice it is.
Adds one-half package (weight, 1 3/4 ounces) of Certo or Sure-Jell to the juice. Stir in
to dissolve. Add sugar and stir in after each cupful. Heat till it boils; turn down heat and
cook. Scum it. After it boils for about three minutes, the scum accumulates toward the
center of the pot on a "rolling boil." Cook until when a spoonful is put on a plate, it gels.
In the old days she didn't use Certo, but she had to cook it longer, stirring until it gelled
on a plate.
If you;re going to keep it for a long time, put melted wax or parafin on the top of the
jar. Cool it in jars with screw-on lids.