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[Pages:30]USE THIS RECIPE.BOOKLET ? USE THIS RECIPE BOOKLET

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/ `AKE BETTER !g the rig immczdts

ALL THE YEAR ROUND

Here's the modern way to jams and jellies of your dreams! Now, along with the many fresh fruit recipes, discover exciting new ones featuring dried, frozen, canned, or bottled fruits and juices. Make 'em any time you wish!

Jelly Making Tips.page 3 Steps to Perfect Jelly.4-7 Basy-Way Recipe Index.29-30 GENERAL FOODS CORPORATION

Address: New York 17, N. Y., U.S.A. P-6457 Ccpyr. 1952, General Foods Corpt

Here's some good news about improved Certo and easier, faster, more economical ways to make your own delicious jams and jellies.

Now Certo has more jelling strength ? ? ? Certo is an even more highly concentrated natu? ral pectin product than before. This gives extra assurance that your fruits will jell beautifully.

Now ? ? ? make jam or jelly any time of year .. . simply by using fresh fruits in season--and fro? zen, canned, or dried fruits, or frozen or bottled juices when fresh fruits are not available.

No need to paraffin small batches ? ? ? make 'em and eat 'em. You can make more any? time you wish. Just cover and place in refrigerator.

No fruit preparation, so jellymaking9s quick ?.. with frozen, dried, bottled or canned fruits or juices, your fruit's all prepared . . . ready to mix with Certo and sugar for only a 1-minute boil.

Two batches jam or jelly from 1 bottle . . . a bottle of Certo gives as much as 22 glasses.

Save money with Certo ? ? ? you can have Certo jellies--the finest Quality-- for less than jellies you could buy!

And look--a new easy-way index ? ? ? you'll find just the recipe you're looking for. Sec? tions of recipes using fresh fruits, dried fruits, canned or frozen fruits. See pages 29 and 30.

FRANCES BARTON

General Foods

Consu

*ce Department

T

Recipes Are So Important

To start off your jelly making the right way, Certo brings you a tested recipe for each fruit. This is important because fruits vary in their jellying in? gredients. So, first, find the Certo jelly or jam rec? ipe for your fruit (see index pages 29 and 30).Then trust to the recipe--it is your insurance of success. In this recipe, the amount of acid and pectin in the fruit is balanced with enough sugar and Certo fruit pectin to give a luscious, perfectly set jelly or jam.

Follow the recipe exactly. Read it all through be? fore you start. This will take only a minute or two. Be sure to use fully ripe fruit. To double recipe. Use an extra large preserving kettle. Double all amounts given (write them down). But use the same 1-minute boil.

Jelly Making Tips

Use granulated sugar with Certo recipes. Either beet or cane sugar gives fine results. Brown sugar cannot be substituted for granulated sugar. (How? ever, brown sugar may be called for, as in certain recipes for relishes.)

When fruit is not tart, add lemon juice. In gen? eral, Certo recipes call for lemon juice when needed. But sweet varieties of some fruits, like early plums or crabapples, may lack tartness. With such fruits, add y4 cup lemon juice to prepared juice before measuring the amount required.

A full rolling boil for 1 minute is the short-boil used with Certo. This is a high, steaming, tumbling boil that no amount of stirring can stir down. Start counting the time after the rolling boil is reached.

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2 For jelly, extract the juice. Use a jelly bag or

0< cb^th. sever.. l?y.d tt"*

a yara *4"*^

Wct cloth or dampen

well and spread over a

colander. Rest colan?

der in a bowl or sauce? pan. Place the prepared

fruit in bag or cloth, bringing corners to? gether. Twist the bag and press with masher.

Or, for clearest jelly, let juice drip through

the jelly cloth or bag without pressing. (For this, use about IV2 times as much fruit as called f

,L b.g of fruit to fug over bow. o hours so .but the juice dnps through the

bag right into the bowl.) , s,_id iellv glasses. Wash jelly glasses and cov';1r".p"w!.er. Rinse, sc..d, .ud dr.in. 1 ... covers are not available, cut circles of paper large enough to fold over the

tops of glasses. Yields in recipes are

based on medium-sized glasses which hold 6 fluid ounces, or 8 ounc? es of jelly by weight. 4. Melt paraffin. Use new paraffin since used par?

ftaffin sometimes causes spoilage. Me t para n or other small container over hot water and low heat. (Over direct heat, paraffin may smoke or spatter. Also overheated paraffin can give an

jcctionable flavor to jelly.)

5. Measure eorefully.Use a standard Bounce! ................
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