Certo jelly recipes are developed with fully ripe fruit instead of the
under-ripe fruit commonly used in old-fashioned jelly making. They take
you a long way toward perfect flavor. And Certo jelly recipes are
designed to give best texture at the time the jelly is most apt to be
used. They take account of the fact that many jellies grow progressively
firmer for a week to a month after they are made.
About the ideal texture for jams there is far less agreement than for
jellies. Some prefer jams that hold their shapes, others like softer
jams. Either texture may be had with Certo jams. If a jam seems stiffer
than desired, break it up with a fork before turning out of the glass.
_The Short-Boil Method_: Scores of state fair champions in jam and jelly
making and millions of other jelly makers, too, use Certo and the
short-boil method of jelly making. They know they can depend on Certo
for sure results, time and money saving, and better, richer-flavored
jams and jellies.
You may find that Certo recipes call for more sugar than you usually
use. Remember that with Certo no fruit juice boils away in steam and you
usually get half again more glasses. Thus the extra sugar takes care of
the extra juice.
HOW TO MAKE JAMS AND JELLIES WITH CERTO
_using 25% to 50% less sugar_
In any Certo recipe, 2 cups (1½ lbs.) of light corn syrup may be
substituted for 2 cups (14 oz.) of sugar required. Results will not be
satisfactory if more than 2 cups of corn syrup are used.