Pectin for superior jams&marmalades. Apple pectin extract. Jams made with Certo require less boiling, and retain the full flavour and colour of the fruit.
Water, Pectin Extract Solids (10%), Acidity Regulator: Potassium Citrate, Preservative: Sulphur Dioxide
Preparation & Storage
- Strawberry, Raspberry or Blackberry JamsMakes about 5lb (2.25kg)2 1/4lb (1kg) fruit, 3 tablespoons (3 x 15ml spoons) fresh lemon juice, 3lb (1.4kg) sugar, 1/2 bottle Certo (125ml).1. Prepare the fruit, crush thoroughly and put in a large pan.2. Add the lemon juice and sugar to the pan. 3. Heat slowly until dissolved, stirring occasionally. 4. Add a small knob of butter to reduce foaming. 5. Bring quickly to a full rolling boil and boil rapidly for 2 minutes, stirring occasionally. 6. Remove from the heat and stir in the Certo. Skim if necessary.7. Allow to cool slightly to prevent the fruit floating.8. Pot and cover in the usual way.When making 10lb (4.5kg) of jam double the quantities and boil for 4 minutes.
Reclose and refrigerate after opening and use within 14 days.