HomeMy WebLinkAboutClinton News-Record, 1960-06-23, Page 3Certo, Nature's own ingredient, gives you perfect jams & jellies every time!
There's a wonderful sense of satisfaction in
making a batch of jams and jellies . . .
brimful of summertime sun and goodness
for your family's year 'round enjoyment.
And it's especially satisfying when you
know every jar will set perfectly—the way
it always does when you use Certo. Why?
Because Certo is nature's" own jelling
ingredient, pure fruit pectin, taken from
fresh fruit, refined and concentrated.
With Certo you need boil the fruit only
one minute after it reaches a rolling boil.
The yield is up to 50% more than from
fruit cooked the old way, because the juice
haSn't time to boil away. So, Certo is
economical as well as quick, simple and sure.
THE CERTO WAY
• you use fresh fruit at the very peak of
ripeness when flavor and color are at
their best.
• you boil the mixture only 1 minute after
bringing it to a full rolling boil.
• you can have jams and jellies sealed in
their glasses within 15 minutes of prepar-
ing fruit or juice.
• you are an expert the first time—there's
no beginner's stage.
Tested and approved by General Foods Kitchens
• if