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Show PECTIN OSED IN MAKING JELLY New Food Product Will Be j Demonstrated at Cooking School CertO Is one of the new food products prod-ucts that will bo used In The Stand-!ard-Examlner cooking school this year. It has been Introduced to Ogden housewives through an extensive advertising ad-vertising campaign In The Standard-I Standard-I Examiner. Explulnlng the merits of this product prod-uct the Pectin Sales company says: "It no longer takes experience to make perfect Jams and Jellies. Fully ripened fruits and fruits deficient In or entirely lacking the Jelly-making property can now be converted to perfect per-fect Jams and Jellies without trouble by tho new Certo process. Boiling-period Boiling-period reduced to one minute preserves pre-serves oolor and flavor of ripe fruit and gives 50 per cent more product from the same amount of fruit. Jelly always "Jells" Jams tho right consistency; consist-ency; porf ict keeping qualities." Two recipes suggested for use In making Jam and Jelly with Certo follow: fol-low: Plum Jam Use fully ripened fruit' for finest flavor; slice, pit and crush well about 2 quarts. Measure 4 level cups fruit and 4 cup water Into large kettle, stir until boiling, cover kettle and simmer 15 minutes Add 7Vfc level cups (3 pounds) sugar, mix well, Ktlr hard and constantly and bring to a vigorous boll. Boil hard 1 mlnuto with continual stirring Take from fire, add bottle (scant Vz cup) Certo Cer-to and e.tlr It In well. Skim and pour Peach or Prnr Jelly Toke about ZVi pounds of ripe fruit. Remove pits from peaches. Do not peel. Crush thoroughly and add Va cup water. Stir until boiling. over pan and simmer 6 minutes. Place fruit In Jelly bag and Strain out Juice Measure 3 cups Juice and 6 level cups 3 pounds) sugar Into large saucepan, stir and bring to boll At once add 1 bottle (scant cup Certo, stirring constantly. Continue to stir and bring atraln to hard boll for 4) minute, stirring continually. Re-movo Re-movo from fire, let stand 1 minute. klm and pour Into sterilized Jelly rlaases. |