Certo: A Short Cut to Better Jams and Jellies

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