02221cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000300011324500500014326400510019330000470024433600260029133700260031733800360034350000310037950801060041052012400051653400450175665300080180165300100180965300140181985600430183399900190187665506UtSlPG20260610134519.0mcr n260607r2021||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aGeneral Foods Corporation10aCerto: A Short Cut to Better Jams and Jellies 1aSalt Lake City, UT :bProject Gutenberg,c2021  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2021-06-04  aStephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net  a"Certo: A Short Cut to Better Jams and Jellies" by General Foods Corporation is a practical guide on making jams and jellies, published in the early 1940s. The book outlines methods and recipes for preparing preserves efficiently, leveraging Certo, a pectin product, to achieve ideal texture and flavor. The content serves as a valuable resource for both novice and experienced home cooks who are looking to create flavorful and well-textured jams and jellies.  The book provides clear, step-by-step instructions for a variety of jelly and jam recipes, detailing the types of fruit to use, preparation techniques, and cooking methods. Each recipe is designed for optimal results, emphasizing the importance of using ripe fruit and proper boiling techniques. It includes a range of recipes, from classic options like strawberry and grape jelly to unique combinations like peach marmalade and gooseberry jam. The manual also offers helpful tips, such as the short-boil method to save time while preserving the fruit's fresh flavor, highlighting Certo's role in simplifying the process of jam-making. Overall, it presents a comprehensive approach to making delicious jams and jellies at home. (This is an automatically generated summary.)  nOriginal publication data not identified  aJam  aJelly  aCookbooks40uhttps://www.gutenberg.org/ebooks/65506  c106329d106329