pay,
= Petes

Alii

Kasey
Wilson

ey
at the plate

“TT'S time to start jam-
‘min’ in-the kitchen.

"Start by heading out to a
U-pick farm for a day of -
a. berry picking. Directions
“can be obtained at tourist
offices or call the Langley
Chamber of Commerce at
: (604) $34-3211 or the
_ Abbotsford office at (604)
859-9651...
Equip berry pickers with
‘broad brim hats, comfort-
able clothing, sunscreen and

shaliow buckets or baskets. .

Small'containers keep'the
- berries at the bottom from

“being crushed by the weight:

of the fruit.on top. The best
time to pick is the cool of
the morning, after. the morm-

| sumers have become mere
health-conscious, less sweet
- jams have.gained popularity.
Kraft’ General Foods,
which makes-Certo,,

“feceived so many requests
’ Monday to Saturday for the

for j jam with no sugar that

the product home econo-

mists developed a number of

completely new recipes for
fruit with Certo fruit pectin
crystals or light fruit pectin
crystals sweetened with low
calorie sweetener. They
must be stored in the freez-
er. These spreads have a
delicious fruit flavor and a
softer consistency than tra-
ditional jam.

It’s important for cooks
to know that you can’t sub-
stitute one sweetener for
another, Jams and jellies set
only when acid, sugar and
pectin attain a balance. Hf
sugar is decreased, other
changes must also be made.

Hf using recipes from
newspapers, magazines or
friends, be sure you have the
type of Certo fruit pectin
specified. There are three
types of Certo—light, regu-

‘lar crystals and light crys-

tals. They are not inter-
changeable in recipes.
The best way to crush

‘berries is with a potato

masher, Do not use a food
processor. In tests, the

- processor did not chop the

fruit evenly and it took 34
pounds of peaches to pro-
duce 5 c. Chopped by hand,
it took 24 pounds.

‘If you need help with

-homemade jam or jelly, call
_: the Certo Hotline at 1-800-
. 268-6638 from 9 aim. to 4
~ p.m. B. S. T. weekdays and

9 a.m, to 6 p.m. E.S.T.

© self-clean
convection oven
* electronic delay
cook timer
| © big top cooktop
@ glass door
® white on white

months of June, July, August
and September.

recipes from Certo:

Strawberry Spread
2% ¢. crushed strawberries
Try these sugar reduced 1 Tosp. lemon juice
sweetener

See Berries page 21

No-Cook No Sugar
FOODS

y OLL LTD.

Speeiadiging ix Eurnpean. beods
. ““FIRESH MEATS * COLD CUTS * CHEESES
Canada Grade A - Lean

GROUND BEEF

55¢ per 100 gm

Black Forest

SAUSAGE $4999

774 wer 100 om ib. 88¢ per 100 gm 3 ib.

SAUSAGE 99
lal

aoe por 100 om WM Us| uccray , D b

; offers expire July 10/96

"We make the best omsked & enred bacen ix. tewn"

Italian
lish © Ayrshire © Side Bavon

* gomn that of3.. |
Refrigerator, Range,
Wall

Dishwasher, von |
or Overthe-Range
Microwave an

Receive an additions!

503-15th Street

7 packets of low calorie

EDGEMONT VILLAGE 7
Corner of Edgemont Bivd. & Queens 983- 9330

We reserve the right to timit quantities, Prices in effect Wad. June 26, to Taos. Suly 2, 1928

Cordon Bleu School
Ld

in North America

Le Cordon Bleu -
Paris Cooking School.
Owned and Operated by
Le Cordon Bleu of Paris “3.0%
All courses taught by professional French Chefs
Basic and Intermediate Cuisine

Scecesfi completion of these courses in Onaioa' will
recognized at Le Cordon Bleu in Paris and’
credits can be carried forward.
» To register, please call or write:

: 400-1390 Prince of Wales Drive, Ottawa, Ontario K2C 3N

hetp://www.lcbottawa.com -

© variable waterlevels
© 12 cycles
© gentle power
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° ob leach dispenser
ryer Ao
° ® electronic drying '
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emperaiure
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