Certo Pectin for Jams, Jellies & Marmalades 250ml

Brand

Certo

Features

Pack Size

250

Unit (free text)

ml

Ingredients

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

For allergens, see ingredients in bold

Recycling Other Text

Telephone Helpline

Email Helpline

Web Address

Company Name

R H Amar

Fax Number

SEO Metatag

Social Media

Other Information

On behalf of Certo Ltd, the registered owners of the Trade Mark Certo.

Preparation and Usage

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

Storage

Reclose and refrigerate after opening and use within 14 days. Best Before End, See Cap

Further Description

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

Return To

R H Amar Turnpike Way, High Wycombe, HP12 3TF.

Recipes

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.

Distributor Address

R H Amar Turnpike Way, High Wycombe, HP12 3TF.

Regulated Product Name

Liquid Pectin

Company Address

Turnpike Way, High Wycombe, HP12 3TF.