Certo Liquid Pectin

Jams made with Certo require less boiling, and retain the full flavour and colour of the fruit.

Pectin for superior jams & marmalades

For a free recipe booklet, visit the Certo website at www.certo.co.uk or contact R H Amar - Tel: 01494 530200

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UK

Store in a cool place. Refrigerate after opening and use within 7 days.

Shake well before use

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 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.

Bottle

Pack - Glass

Full Product Name:
Jams made with Certo require less boiling, and retain the full flavour and colour of the fruit.

Storage:
Reclose and refrigerate after opening and use within 14 days.

Distributor:
R H Amar,
Coronation Road,
High Wycombe,
HP12 3RP.

Additional Information:
On behalf of Certo Ltd, the registered owners of the Trade Mark Certo

Water, Gelling Agent: Pectin (3%), Acidity Regulators: Citric Acid, Potassium Citrate, Preservative: Potassium Sorbate

Contains Sulphur Dioxide/Sulphites

Suitable for Vegans

Certo

For generations, Certo has been the secret to perfect homemade jams, jellies and marmalades.
Made from the skins of pressed apples or citrus fruits – natural sources of pectin – Certo is the UK’s only liquid pectin, trusted to deliver a consistent set every time.

By reducing the amount of boiling needed, Certo helps your preserves keep their vibrant colour and fresh fruit flavour. It’s the tried-and-trusted choice for everyone from first-time jam makers to seasoned experts.

Why Add Pectin to Your Recipe?
• Pectin is nature’s own gelling agent
• Many popular fruits are naturally low in pectin
• Adding pectin ensures your jam sets reliably
• Extra peace of mind for beginner jam makers

Why Choose Certo?
• A trusted brand used by generations of jam makers
• The only easy-to-use liquid pectin available in the UK
• Less boiling, saving time and effort
• Helps preserves retain their natural fruit flavour and colour
• Consistently great results, every time

Distributed by:
The Silver Spoon Company,
Sugar Way,
Peterborough,
PE2 9AY.

Contact R H Amar - Tel: +44 1494 530200
R H Amar,
Coronation Road,
High Wycombe,
HP12 3RP.

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 3-4 minutes (depending on medium or firm set).
6. Remove from the heat and stir in the Certo. Skim if necessary.
7. Put 1/2 teaspoon on a cold plate. If not settling, boil rapidly for a further 1-2 minutes and check again.
8. Pot and cover.
When making 10lb (4.5kg) of jam double the quantities and boil for 7 minutes.