Why Certo Recipes Win
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.