Certo: A Short Cut to Better Jams and Jellies

"Certo: A Short Cut to Better Jams and Jellies" by General Foods Corporation is a cookbook from the 1940s that simplifies the process of jam and jelly making. It teaches cooks of all skill levels how to use Certo, a special pectin, to make tasty, perfectly textured preserves using the short-boil method. The book gives clear, easy directions for all kinds of recipes, from simple strawberry jelly to more complex peach marmalade, so anyone can reliably make great jams and jellies at home, emphasizing the key ingredients and cooking practices needed for successful canning.

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