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I made this once and it was perfect. Another time it never did set and made a splendid pancake syrup.

  • 3 cups kumquats
  • 3 cups water
  • 5 cups sugar
  • 1 envelope Certo Liquid Fruit Pectin

Put kumquats through food processor until chopped fine. Combine fruit with water and let stand overnight. In a large saucepan bring to a boil and let simmer for half hour. Add sugar and bring to a full rolling boil for one minute, stirring constantly. Remove from heat and add Certo. Stir and skim off foam. Ladle into jars. (Sorry I didn’t note on my recipe card the yield. Use your own best guess.)

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. My recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Raspberry Jam: Yield 8 cups (5 lb.)
  • 4 cups prepared fruit (about 2 qt. fully ripe berries)
  • 6-1/2 cups sugar
  • 1 envelope Certo Liquid Fruit Pectin

First prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe berries. (If desired, sieve half of pulp — or all the pulp — to remove seeds. It just depends on your tolerance — I take out all the seeds.) Measure 4 cups into a very LARGE saucepan. Stir in sugar and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Blueberry Jam
  • Yield 9-1/2 cups (6 lb.)
  • 4-1/2 cups prepared fruit (about 1-1/2 quarts fully ripe blueberries)
  • 2 Tbsp. lemon juice
  • 7 cups (3 lb.) sugar
  • 2 envelopes Certo Liquid Fruit Pectin

Thoroughly crush, one layer at a time, about 1-1/2 quarts blueberries. Measure 4-1/2 cups into a very LARGE saucepan. Stir in lemon juice. Stir in sugar and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Strawberry or Blackberry or Dewberry or Boysenberry or Youngberry Jam
  • Yield 8 cups (5 lb.)
  • 4 cups prepared fruit (about 2 qt. fully ripe berries)*
  • 7 cups (3 lb.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

First, prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe berries. (If desired, sieve half of pulp to remove some of the seeds.) Measure 4 cups into a very LARGE saucepan. *(With strawberries, or other berries lacking tartness, use 3-3/4 cups fruit and add 1/4 cup lemon juice.) Stir in sugar and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Rhubarb Jam
  • Yield: 6-1/4 cups (4 lb.) jam
  • 3 cups prepared fruit (about 2 lb. rhubarb)
  • 5-1/2 cups (2 lb. 6 oz.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

First, prepare fruit. Slice thin or chop about 2 pounds rhubarb. Put the rhubarb into a medium saucepan, add 3/4 cup water, and bring to a boil over medium heat. Reduce heat to simmer, covered, until the rhubarb is soft — about 1 minute. Measure 3 cups into a LARGE pan. Add sugar to pan and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. My recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way. I have heard that you should not increase the recipe and/or cut the amount of sugar, something about cooking time and setting and preserving. So, stick to the recipe.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Rhubarb-Strawberry Jam
  • Yield: 6-1/4 cups (4 lb.) jam
  • 3-1/2 cups prepared fruit (about 1 lb. rhubarb and 1 quart strawberries)
  • 6-1/2 cups (2 lb. 6 oz.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

Slice one pound rhubarb and put into saucepan. Add 1/4 cup water and bring to a boil. Reduce heat and let simmer until rhubarb is soft, about 1 minute. Thoroughly crush about 1 quart fully ripe strawberries. Mix the fruits together and measure out 3-1/2 cups. Place the fruit in a LARGE pan. Add sugar to pan and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.