Sources & browser storage

Courses come from MIT OpenCourseWare, The Open University (OpenLearn) and TU Delft OpenCourseWare; each course page credits its source and license. Books in the reader come from Project Gutenberg, audiobooks from LibriVox.

RedLectern is independent of MIT, The Open University and TU Delft and is not endorsed by them. Self-study only: no grades, certificates, or credit.

Progress and notes are saved in this browser. Export a backup; clearing browser data can remove them. YouTube embeds may process usage data.

Certo: A Short Cut to Better Jams and Jellies

General Foods Corporation

Read by Inkell, ktrantham, marisad6, BettyB, Aengus, Stacey Malcolm, Helen Cole, Anthony Will and jenno · LibriVox · public domain · Archive.org recording · License

Chapters

Open a chapter to play its MP3 recording.

The Steps to Follow (3:08)
Strawberry Jelly and Jam to Concord Grape Butter (5:35)
Red Currant Jelly to Elderberry Jelly and Black Raspberry Jelly (5:59)
Red Raspberry and Currant Jelly to Plum Jelly and Prune Jelly (6:25)
Grapefruit Jelly to Gooseberry Jelly (4:55)
Beach Plum Jelly to Wild Cherry Jelly and Chokecherry Jelly (5:02)
Rhubarb and Strawberry Jelly to Pineapple Jelly (5:51)
Sour Cherry and Gooseberry Jelly (1:29)
Lime Jelly and Pomegranate Jelly (2:49)
Important Do's and Don'ts for Jelly Makers / News about Pectin (3:35)
Blackberry Jam to Peach Jam and Pear Jam (5:10)
Fresh Pineapple Jam to Dried Apricot Jam (4:36)
Grape Jam to Dried Apricot and Pineapple Jam (4:53)
Strawberry and Pineapple Jam to Peach Marmalade (4:27)
Plum Jam and Prune Jam to Citrus Fruit Marmalade (5:38)
Quince Jam to Red Raspberry Jam and Loganberry Jam (6:09)
Tomato Relish to Blueberry and Red Raspberry Jam (5:33)
Perfect Jams and Jellies to Mrs. A Shows Mrs. B That Certo Pays for Itself (5:50)