Certo Fruit Pectin, Premium, Liquid, 2 Each
$6.99$3.50 each
Kosher
Description
From the makers of Sure-Jell. For homemade jams & jellies. 2 liquid pouches inside. America's Original since 1934. Quick & easy recipes inside. Handcraft your own fresh preserve with Certo Premium Liquid Fruit Pectin! Certo premium liquid fruit pectin is made with pectin from real fruit and can be used to make traditional cooked or quick-and-easy freezer jam and jelly recipes. For less or no sugar needed recipes look for Sure-Jell premium fruit pectin in the pink box. What's the difference between using liquid pectin and dry pectin? Certo premium liquid fruit pectin can be added directly to quick-and-easy freezer jams or jellies (see recipe insert for details). Sure-jell dry pectin must be brought to a boil while stirring constantly to fully dissolve the pectin powder. For cooked jams and jellies, the difference between using liquid and dry pectin is the order in which the pectin is added to the recipe. Liquid pectin is added after ingredients are brought to a boil. Dry pectin is added to prepared fruit before bringing to a boil or adding other ingredients.Ingredients
Water, Fruit Pectin, Lactic Acid and Citric Acid (Assit Gel), Potassium Citrate (Controls Acidity), Sodium Benzoate (Preservative).Product Number: 00043000291061
Description
From the makers of Sure-Jell. For homemade jams & jellies. 2 liquid pouches inside. America's Original since 1934. Quick & easy recipes inside. Handcraft your own fresh preserve with Certo Premium Liquid Fruit Pectin! Certo premium liquid fruit pectin is made with pectin from real fruit and can be used to make traditional cooked or quick-and-easy freezer jam and jelly recipes. For less or no sugar needed recipes look for Sure-Jell premium fruit pectin in the pink box. What's the difference between using liquid pectin and dry pectin? Certo premium liquid fruit pectin can be added directly to quick-and-easy freezer jams or jellies (see recipe insert for details). Sure-jell dry pectin must be brought to a boil while stirring constantly to fully dissolve the pectin powder. For cooked jams and jellies, the difference between using liquid and dry pectin is the order in which the pectin is added to the recipe. Liquid pectin is added after ingredients are brought to a boil. Dry pectin is added to prepared fruit before bringing to a boil or adding other ingredients.Product Number: 00043000291061