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Important Do’s and Don’ts for Jelly Makers

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Ingredients 5 ingredients

  1. Sugar
  2. Yeast
  3. ¼ teaspoon butter
  4. ½ pint fruit
  5. Lemons
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. DON’T—double Certo recipes.
  2. Better color and flavor and more certain results are obtained from single batches.
  3. DO—use fully ripe fruit of the best possible color and flavor.
  4. Taste fruit, and if it lacks tartness, add the juice of 2 medium lemons (¼ cup) when adding sugar.
  5. DO—prepare fruit exactly as the recipes direct.
  6. Do not simmer before crushing or squeezing unless recipes specify cooking.
  7. For crushing fruit, a food chopper is convenient.
  8. DO—measure sugar and fruit exactly with the same standard ½-pint measuring cup, level full;
  9. or weigh both.
  10. A standard measuring cup holds ½ pint sugar (7 oz.
  11. by weight) or ½ pint fruit or juice (8 oz.
  12. by weight).
  13. DO—use a large enough kettle so that your mixture has room enough to boil hard.
  14. A kettle of 6- to 8-quart capacity is recommended.
  15. If the 6-quart size is used for jam, add ¼ teaspoon butter with sugar to reduce foaming.
  16. DON’T—confuse a gentle simmering boil with the full rolling boil specified in Certo recipes.
  17. A full rolling boil is a high, tumbling boil that cannot be stirred down.
  18. DO—time the full rolling boil by the clock.
  19. DO—stir and skim jams by turns for just 5 minutes before pouring.
  20. This slight cooling helps prevent floating fruit.
  21. DON’T—expose jellies and jams to dust or dampness after they are made.
  22. Spoilage is caused by the growth of yeast and mold plants, which are usually carried by dust.
  23. Use clean glasses, new paraffin, and clean covers.
  24. Paraffin hot jelly and jam at once.
  25. Fill glasses only to within ½ inch of top.
  26. Store in a cool, dry place.
  27. DON’T—judge the texture of your jellies or jams too hastily.
  28. Certo recipes are designed to give an ideal set at the time they are most apt to be used.
  29. Many grow progressively firmer for a week to a month after they are made.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Slotted spoon
  • Measuring jug
  • Kettle