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What are the benefits of making jam using Certo compared with using other brands of pectin pre-mixed with sugar?

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What are the benefits of making jam using Certo compared with using other brands of pectin pre-mixed with sugar?

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Because the pectin is added at the end of the cook, no destruction of the pectin by heat can occur. When the pectin is combined with the sugar, it is in the pan right through the boiling process, and this can damage the pectin.

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