1 cup jam or 1 cup jelly
3 tablespoons sugar
1 12 teaspoons fresh lemon juice
1 12 teaspoons Certo
How To Measure Precisely: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife. CERTO Remake Directions for Cooked Jam or Jelly:. PREPARE JARS:. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling. Repeat this procedure with jars needed for remainder of batch. PREPARE TRIAL BATCH:. 1 cup your jam or jelly 3 tablespoons sugar. 1 1/2 teaspoons fresh lemon juice. 1 1/2 teaspoons CERTO Fruit Pectin Measure jam or jelly into small (1-quart) saucepan. Bring mixture to full rolling boil(a boil that doesn't stop bubbling when stirred). Prepare remainder of batch. Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly. MEASURING:. For convenience in measuring larger amounts of sugar, lemon juice and CERTO:. 3 teaspoons = 1 tablespoon. 8 tablespoons = 1/2 cup. 16 tablespoons = 1 cup. REMEMBER: If your jam or jelly still doesn't set, you can always use it as a garnish or sauce.