Certo Apple Pectin 250G
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For a free recipe booklet, visit the Certo website at www.certo.co.uk or contact RH Amar Tel: 01494 530200
Jams made with Certo require less boiling, and retain the full flavour and colour of the fruit.
Pack Size: 250ml
Water, Gelling Agent: Pectin (3%), Acidity Regulators: Citric Acid, Potassium Citrate, Preservative: Potassium Sorbate
- Reclose and refrigerate after opening and use within 14 days.
- Best Before End, See Foot of Bottle
Strawberry, Raspberry or Blackberry Jams
Makes 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 4 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 7 minutes.
250 Millilitres ℮
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