Do you know that pectin, which helps you make delicious jams and
jellies, plays a role in medicine, too?
DOCTORS have long used apple pectin in the treatment of
diarrhea—especially with young children. Good results here have led to
further discoveries of the effectiveness of pectin in the treatment of
many intestinal disorders and also in the dressing of wounds and burns.
Pectin made by the makers of Certo is being used in several of these
scientific studies.
BECAUSE this is a subject of active scientific interest, it seems to us
news in which you might be interested. These facts are given solely as a
matter of information. The makers of Certo wish neither to prescribe nor
recommend.
BLACKBERRY JAM
BOYSENBERRY JAM
DEWBERRY JAM
CRUSHED STRAWBERRY JAM
YOUNGBERRY JAM
4 cups (2 lbs.) prepared fruit
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare fruit, grind about 2 quarts fully ripe berries, or crush
completely one layer at a time so that each berry is reduced to a pulp.
Measure sugar and prepared fruit into large kettle, mix well, and bring
to a _full rolling boil_ over hottest fire. Stir constantly before and
while boiling. Boil hard 1 minute. Remove from fire and stir in Certo.
Stir and skim for just 5 minutes to cool slightly to prevent floating
fruit. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid
ounces each).
• New combination jams: Use above recipe, preparing 4 cups fruit from a
2-quart mixture of two or more of the berries listed above.