For making superior jams and marmalades. Jams made with Certo require less boiling, and retain the full flavour and colour of the fruit. INGREDIENTS Water, gelling agent: pectin (3%), acidity regulators: citric acid, potassium citrate, preservative: potassium sorbate DIRECTIONS 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. N.B. When making 10lb (4.5kg) of strawberry jam double the quantities and boil for 4 minutes. MANUFACTURER CONTACT INFORMATION R H Amar, High Wycombe, HP12 3TF, UK See more

Specialty: wheat free. Retain the full flavour and colour of the fruit. Jams made with certo require less boiling. For making jams and marmalades.