Cero Recipes - 20220901 - 0001
Cero Recipes - 20220901 - 0001
Cero Recipes - 20220901 - 0001
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Frcezer Jellies & Joms . , poge 3-G !
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Cooked Jellies, Jams, E
ond Other Recipes . 7-26 o
Handy Recipelndex, ., . . . 27-29 o
Decorative Gilt Labels After .
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Recipe leoflet Ofrer . , 30 -l
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GENERAT FOODS CORPORAIION fl
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Addrersl Whita Plsin& lly. U.S-A.
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9625 Gelersl F@ds CoD. 1969
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5
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PIUM JEI.IY
Yield: obout I0 medium glosses(5 lbs.ielly)
4 cups iuice (obout 4 lbs. ripe plums)
6Yz cups l2lbs. l4 oz.) sugor
/z bottle Certo Fruit Pectin
Firstn prepare juice. Pit; then crush about 4 pounds
fully ripe plums, Add 1 cup water, bring to a boil
and simmer, covered, 10 minutes. Place in jelly
cloth or bag and squeeze out juice. Measure 4 cups
juice into a very large saucepan. (Sour clingstone
plums make best jelly. If sweet plums or freestone
prune plums are used, use only 3y2 cups of the
prepared juice and add, la cr,.p strained lemon
juice.)
Iten follow direc{ions rt botaom of prge 11.
CURRANT JELLY
Yield: aboul I I medium glosses (5/z lbs. ielly)
5 cups juice (obout 4 lbs. ripe curronts)
7 cups (3 lbs.) sugor
7: bottle Certo Fruit Pectin
First, prepare iuice. Crush about 4 pounds (3
quarts) fully ripe red currants. Add 1 cup water;
bring to a boil and simmer, covered, 10 minutes.
Place in jelly cloth or bag; squeeze out juice. Meas-
ure 5 cups ixllo a very large saucepan.
Then follow directions at bottom of page ll.
TO
Ono, 0"tt17 Wof,nn -
Whether you are start-
ing your flrst batch of jelly or your hundredth-
you'il find the tips and recipes in this little Certo
handbook will take all the guesswork, and hard
work, out of jelly and jam making.
Recipes are important ...
To stort of{ your ielly moking lhe right woy, Certo
brings you o tested recipe for eoch fruit. This is
importonl becouse fruiis vory in their iellying obil-
ities. So, first, find the Certo recipe {or your fruit
(see index pages 27 ond 28). For some {ruits you
hove q choice between o new freezer (no-cook)
ond o modern cooked lelly or iom recipe.
U se granulateil tugar. .,
Either gronuloted beet or cone sugor gives fine
results with Certo recipes. Brown sugor ond con-
fectioners' sugor should not be used os subsiitutes
in Cerlo recipes.
3
FREEZER GRAPE JEI.LY
Yield: obout 6 medium iors (3 lbs. ielly)
2 cups iuice (obout 2 lbs. ripe Concord gropes)
4cups (13/+ lbs.) sugor
2 toblespoons woter
7z bottle Certo Fruit Pectin
First, prepare juice, Stem and thoroughly crush
about 2 pounds fully ripe Concord grapes. Heat
slightly to extract juice more easily. if desired.
Place in jeily cloth or bag and squeeze out juice.
Measure 2 cups juice into large borvl or pan.
4
T
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I
6
Steps to Cooked
Jellies ond Jams
l, Prcparc ,he fruit. Select only fully ripe fruit.
Place in colander; wash
well. Remove unsound
parts. Then prepare the
fruit exactly as directed
in the recipe.
2. For jelly, exlract the iuice. Use a ora
yard-square of cheesecloth, several layers thick.
Wring dampened cloth
well; spread over colan-
der. Rest colander in a
bowl or pan. Pour fruit
into bag or cloth; bring
corners together. Twist;
press with masher. (For
clearest jelly, let juice
drip through bag with-
out pressing, For this,
use 1[ times as much fruit called for in recipe.)
3. Scold jelly glosses. Wash glasses and covers in
soapy water. Rinse, scald, and drain. If tin covers
are not available, cut rounds of paper'large enough
to cover tops of glasses and fasten with rubber
bands. (Yields are based on 6-oz. glasses.)
4. Melt parafrin in small container over hot rilater
and low heat. Over direct heat, the paraffin may
smoke or spatter.
5. Aleosure carelvlly. Use level measures in stand-
ard measuring cups (8 ounces) and spoons. For
jelly, if there isn't quite enough juice, prepare more
or.mix water with fruit pulp in bag and squeeze
again or add water. For jam, pack fruit and juice
solidly in cup. If there's a slight shortage, add
water, For softer-set jam, add y2 cup more fruit.
For fumer jam, use rl cup Iess fruit.
7
7o double rccipe, use an extra large kettle.
Double all amounts, but use same 1-minute boil.
6. Cook rupidly. For successful jelly, use a 4- to
8-quart kettle or pan. Pan should be less than half
full of fruit and sugar to permit a full rolling boil,
a tumbling boil that can't be stirred down. Place
over highest heat. Stir as mixture comes to a boil
and as it boils. (If heat is slow, cover pan after sugar
dissolves and until mixture comes to a boil.) To re-
duce foaming of jam,
you may add 12 tea-
spoon butter.
7, Add Certo, right
from bottle. Remove
cap and turn bottle
straight down. For r/2
bottle, let Certo drain
to /2-bottle mark;
turn upright.
8. For jelly, skim ond pour ot once. For j'am to be
paraffined, stir and skim 5 minutes to prevent float-
ing fruit. If 2-piece
metal caps are to be
used, skim and pour
jam at once. Pour
into scalded glasses,
leaving 12-inch
space for paraffin or
ls-inch space for 2-
piece metal caps.
9, Parcfrn at *ol al once. Cover hot jelly or jam
with r/s inch hot paraffin. A thin layer is better than
a thick or double layer-jellies contract and expand,
rhir paraffn "adjusts." Cool; then cover.
To seal without paraffin, use jars with 2-piece
metal caps. Quickly skim jelly or jam and pour at
once. Place lid-on one jar, screw oa band tightly,
invert jar. Repeat with leqrsieing jars. Then turn
jars upright and let cool, Gently shake janafter r/2
hour to prevent floating fruit.
8
GRAPE JELTY
Yield: obou! I0 medium glosses,5lbs,ielly)
4 cups juice (obout 3 lbs. ripe Concord gropes)
7 cups (3 lbs.) sugor
/z bottle Certo Fruit Pectin
First, prepare fruit. Ste(l about 3 pounds fully ripe
grapes and crush thoroughly. Add 12 cup water;
bring to a boil and simmer, covered, 10 minutes.
Place in jelly cloth or bag and squeeze out juice.
Measure 4 cups into a very large saucepan- (lf wild
or other tight-skinned grapes are used, use ?t/2 cups
juice and add la cup strained lemon juice.)
Then follow directions at bottom of this page.
BIACKBERRY JELTY
BOYSENBERRY JELTY
DEWBERRY JEttY
TOGANBERRY JEI.LY
RED RASPBER.RY JELIY
STRAWBERRY JETLY
YOUNGBERR.Y JELTY
Yieldt aboul I 7 medium glosses (5% lbs. jelly)
4 cups.iuice (obout 2V2 qts. ripe berries)
7/2 cugs (3Vt lbs.) sugor
I bottle Certo Fruit Pectin
First prepare juice. Crush zbolt 212 quarts fully
ripe berries. Place in jelly cloth or bag; squeeze out
juice. Measure 4 cups into very large saucepan.
(With blackberries or strawberries, use t3/4 cnps
juice and add la cup strained lemon juice.)
Then follow directions at bottom of this page.
9
ELDERBERRY JELLY
Yield, oboul 1 1 medium glosses (SYz lbs. ielly)
3 cups iuice (obout 3 lbs. ripe elderberries)
/z cup stroined lemon iuice (4 lemons)
7 cups (3 lbs.) sugor
- I bottle Certo Fruit Pectin
First, prepare iuice. Remove large stems from
about 3 pounds fully ripe elderberries. Place in
saucepan and crush. Heat gently until juice starts
to flow, then simmer, covered, 15 minutes. Place
in jelly cloth or bag and squeeze out juice. Measure
3 cups into a very large saucepan. Measure y2 cup
strained lemon juice into pan with berry juice.
Then follow directions at bottom of this page.
tt
I
PEACH JEI.LY
Yieldr obout '11 medium glosses(5/z lbs.jelly)
3/z cups juice (oborit 3Il: lbs. ripe peoches)
t/+ cup stroined lemon juice (2 lemons)
CHOKECHERRY JEltY
WILD CHERRY JELI.Y
Yield: obout 9 medium glasses U/z lbs. jelly)
3 cups juice (obout 3Vz lbs, ripe cherries)
6/z cups (2 lbs. l4 oz.) sugor
I bottle Certo Fruit pectin
l2
IAAYHAW JETLY
Yield: oboul I I medium glosses$% lbs.ielly)
,1 cups juice (cbout 3 lbs. ripe moy[ows)
r/r cup stroined lemon iuice (2 lemons)
lVz cups l3Y+ lbs.) sugqr
/: bottle Certo Fruit Pectin
FH, prepare julce. Crush about 3 pounds fully
rip€ mayhaws. Add 4 cups wats; bring to a boil
and simmer, covered, I0 minutes. Place in jelly
cloth or bag and squeeze out juice. Measure 4 cults
into a very large saucepan. Add lemon juice.
Then follow directions at bottom of this page.
R,HUBARB JETLY
Yield: obout l0 medium glossesG lbs. ielly)
3Vz cuc,siuice (obout 3 lbs. rhuborb)
7 cups (3 lbs.) sugor
I bottle Certo Fruit Pectin
First, pr€pare fuice. Cut in f-inch pieces (do not
p€el) about 3 pouDds red,stalked rhubarb. Grind.
Place ln jelly cloth or bag and squeeze out juice,
Measure 3r/2 cups into a very large saucepan.
t3
BEACH PTUM JETLY
Yield: obout 9 medium glosses (1!A lbs. ielly)
3/z cups juice (cbout 2 qts. ripe beoch plums)
6 cups (2 lbs. l0 oz.) sugor
/z bottle Certo Fruit Pectin'
Firsg prepare juice. Pit; then thoroughly crush
about'2 quarts fully ripe beach plums. Add 2y2
cups water; bring to a boil and simmer, covered,
30 minutes. Place in jelly bag; squeeze out juice,
Measure 3y2 cups into a vely large satcepan.
Then follow directions at bottom of page 15.
QUINCE JELLY
Yieldr o6out 7 I medium glosses 6Yz lbs. ielly)
4 cups luice (obout 3 lbs. ripe quinces)
7+ cup stroined lemon iuice (2 lemons)
lYz cups (3Yt lbs.) sugor
/z bottle Certo Fruit Pectin
First, prepare juice. Remove cores and blossom
and stem ends from about 3 pounds fully ripe
quinces. (Do not peel.) Grind. Add 412 cups water;
bring to a boil and simmer, covered, 15 minutes.
Place in jelly bag; squeeze'out juice. Measure 4
cups into a very large saucepan. Add lemon juice.
Then follow directions at bottom of page 15.
GUAVA JETTY
Yield: obout l0 medium glosse s (5 lbs. ielly)
372 cups iuice (obout 2 lbs. ripe guovos)
!/: cup stroined lemon iuice (4 lemons)
7 cups (3 lbs.) sugor
/z bottle Certo Fruit Pectin
Flrst, prepare juice. Slice thin about 2 pounds fully
ripe guavas. Add2y4 cups y/ater aDd simmer, cov-
ered, 5 minutes. Crush fruit thoroughly. Place in
jellycloth or bag and squeeze out juice. Measure 3/2
clps into a very large saucepan. Add lemon juice.
For a deeper color, add a few drops red coloring.
Ihen follow directions et bottom of tr)age 15.
t4
POMEGRANATE JETLY
Yield. obout I I medium glosses (51/z lbs.ielly)
4 cups iuice (10 to l2 ripe pomegronotes)
7/z cups (3V+ lbs.) sugor
I bottle Certo Fruit Pectitr
First, prepare juice. Cut i0 to 12 fully ripe pome-
granates in half: ream on an orange juice squeezer.
Place in jelly cloth or bag and squeeze out juice.
Measure 4 cups into a very large saucepan.
Then follow directions at bottom of this page.
WINE JEII.Y
Yieldr obout 5 medium glosses (2/z lbs, ielly)
2 cups wine
3 cups (l/+ Ibs.) sugor
/z bottle Certo Fruit Pectin
Mix wine and sugar in top part of double boiler.
Place over boiling water; stir until sugar is dis-
solved. Remove from heat; at once stir in Certo,
Pour into glasses. Cover with t/s inch hot paraffin.
r5
BTACKBERRY JATTA
BOYSENBERRY JAM
DEWBERN,Y JAM
SIRAWBERRY JAM
YOUNGBERRY JAM
Yield: obout I0 medium glosses (5 l6s. iom)
,l cups prepored fruit (obout 2 qts. ripe berries)
7 cups (3 lbs.) sugor
/z bottle Certo Fruit Pectin
First, prepare fruit. Crush completely, one layer at
a time, about 2 quarts fully ripe berries. (If desired,
sieve half of pulp to remove some of the seeds.)
Measure 4 cups into a very large saucepan. (With
strawberries, or other berries lacking tartness, use
3% cups fruit and addla cup lemon juice.)
Then follow directlons at bottom of page 17.
TOGANBERRY JAAA
RED RASPBERRY JAM
GOOSEBERRY JAM
Use recipe for Blackberry Jam (above), decreasing
the sugar to 6y2 cups. For Gooseberry las\ use
only 6 cups sugar, Remove blossom and stem ends
from gooseberries and grind instead of crushing.
GNAPE JAM
Yieldr oboul 12 medivm glosses 6lbs. iam)
5 anps prepored fruit (obout 3% lbs. ripe gropes)
7/2 erys (3Y+ lbs.) sugor
7z bottle Certo Fruit Pectin
Flrst, prepare fruit Slip skins from about 3h
pounds fully ripe Concord grapes. To pulp add 7z
cup water. Simmer, covered, 5 minutes. Sieve to
remove seeds. Chop or grind skins; add to pulp.
Measure 5 cups fruit into a very large satcepan.
(For tight-skinned grapes, stem, crush, and simmer
with /2 cup water 30 minutes. Sieve, Uso 4r/4 ctJps
prepared fruit and yd cup Iemon juice.)
Then follow direcdous at bottom of psge 17.
r6
PTUAA JAM
Y ield: qbout I I medium g/osses 6t/z lbs. iom)
4t/z cups yeporcd f ruit (obout 3 lbs. ripe piums)
7Yz cups (|th lbs.) sugor
/: bottle Certo Fruit Pectin
First, prepare fruit. Pit (do not peel) about 3 pounds
fully ripe plums. Cut in small pieces and chop. Add
r/2 cr:p water; bring to a boil and simmer, covered,
5 minutes. Measure 4t/2 cups into a very large
saucepan. (Sour clingstone plums give best color
and flavor. If sweet plums or freestone prune
plums are used, substitute rl cup lemon juice for
1/2 cup of the prepared fruit.)
PEACH JAAA
PEAR JAM
Yield; oSoul I 1 medium glosses (5/z lbs. iom)
4 cups prepored fruit (obout 3 lbs. ripe fruit)
lzt cup lemon iuice (2 lemons)
lVz cups (3/* lbs.) sugor
7z bottle Certo Fruit Pectin
l7
BTUEBERRY JAM
Yield: aboul l2 medium glasses 6 lbs.iom)
4/2 cups prepored fruit (obout lll2 qts. ripe berries)
2 toblespoons lemon juice ( I lemon)
7 cups (3 lbs.) sugor
I bottle Certo Fruit Pectin
First, prepare fruit. Crush thoroughly abott 1,12
quarts fully ripe blueberries. Measure 412 crtps in-
ta a very large saucepan. Squeeze the juice from 1
medium-sized lemon and measure 2 tablespoons
into saucepan with blueberries.
Then follow directions at bottom of page 19.
t8
APRICOT JAM
RHUBARB JAM
t9
APPLE JETLY AND BUTTER
CRAB APPLE JELTY AND BUIIER
Yield, obout 24 medium glosses (6 lbs. eoch
ielly and butler)
Requires: oboul 4 lbs. ripe opples,6/z lbs.
sugor, I bollle Cerlo Fruit Peclin, spices
First, prepare fruit. Remove blossom and stem ends
from about 4 pounds fully ripe apples; cut in
small pieces. Do not peel or core. (With soft, very
sweet apples, add 2 tablespoons lemon juice.) Add
6/2 cups water: bring to a boil and simmer, cov-
ered, 10 minutes. Crush with masher and simmer,
ccvered, 5 minutes longer. Place in a large sieve
lined with a double thickness of cheesecloth. Drain.
Use 5 cups of the juice to make the jeiiy; use fruit
pulp in sieve to make butter. (Recipes below.)
20
GN.APE JEI.I.Y AND BUIIER
Yieldr about 70 medium glossesielly (.5lbs.)
ond l2 medium gloses butler (6 lbs.)
Regukes: oboul 5'/z lbs. ripe Concord grapes,
6% lbs. sugor, I bottle Cerlo FruiI Peclin
FH, prepare froit. Stem 5y2 pounds fully
ripe Concord grapes and crush^botrt
thorougbly. Add t/2
cup wateri brirg to a boil and simmer, covered, 10
minutes. Place in a large sieve lined with a double
ttickless of cheesecloth. Drain. Use juice for mak-
ingjelly;use pulp in sieve forbutter, (Recipes below.)
GR.APE JEttY
Folloh directions for Apple Jelly (above), using 4
cups grape juice, 7 cups sugar, and l2boltle Cerlo.
GRAPE BUIIER
Follow directions for Apple Butter (above), using
5 cups grape pulp, 7r/2 cups sugar, and tl bottle
Certo. Omit the spices.
2l
SIRAWBERRY PRESERVES
Yieldr oboui 10 medium glosses (5 lbs. preserves)
6 cups smoll whole berries (obout 2 qts. berries)
Yz cug wotet
7 cups (3 lbs.) sugor
7z bottle Certo Frsit Pectin
First, prepare fruit. Hull about 2 quarts of firm
ripe small strawberries. Measure 6 cups whole
berries (firmly packed without crushing) into a
very large saucepan. Add water and sugar.
Then make the preserves. Place over high heat
and bring to a Jull rolling boil, stirring carefully
to keep fruit whole. Reduce heat and boil gently
3 minutes, Remove from heat and at once stir in
Certo. Skim off foam with metal spoon. Cool about
t hour to help prevent floating fruit. Ladle into
glasses. Cover with /s inch hot paraffin.
TOMATO JAM
Yield: about 9 medium glosses (4t/t lbs. iom)
3 cups prepored tomotoes (obo* 2Y+ lbs, ripe tomotoes)
I /z teospoons groted Iemon rind
I/a cup lemon juice (2 lemons)
6Yz cups l2lbs. 14 oz.) sugor
I bottle Certo Fruit Pectin
First, prepare tomatoes. Scald, peel, and chop about
2/a poutds fully ripe tomatoes. Bring to a boil and
simmer 10 minutes. Measure 3 cups into a large
saucepan. Add 1y2 teaspoons grated lemon rind
andla crtp lemon juice to the tomatoes.
Then follow directions at bottom ot page 23.
MANGO JAM
Yield, oboul 12 medium glosses 6 lbs. jon)
4 cups prepored fruit (obolt5 ripe mongoes)
2 toblespoons lemon juice ( I lemon)
lYz cups (3V+ Ibs.) sugor
I bottle Certo Fruit Pectin
First, prepare fruit. Peel and remove seeds from
about 5 medium fully ripe mangoes. Crush thor-
oughly or grind. Measure 4 cups prepared fruit into
a very large saucepan. Add 2 tablespoons lemon
juice to the fruit.
Then follow directions at bottom of this page.
23
PEACH ,YIARIITATADE
Yield: oboul I I medium glosses(5% lbs, mqrmolade)
4Vz crgs preporcd fruit (l oronge, 2 lemons, ond
obout 2 lbs. ripe peoches)
7 cups (3 lbs.) sugor
7: bottle Certo Fruit Pectin
Flrst, prepare frult. Cut 1 orange and 1 of the lem-
ons in quarters. Remove seeds. Grind, chop fine, or
slice crosswise wafer thin. Squeeze the juice from
the second lemon. Measure 2 tablespoons lemon
juice into saucepan with the fruit. Add I cup water
and simmer, covered, 20 minutes. Peel and pit
about 2 pounds fully ripe peaches. Chop very fine
or grind. Combine peaches and citrus fruits and
measure 412 cups into a very large saucepan,
Ihen follow dlrections at bottom of pege 25.
ORANGE MARMATADE
Yield, oboul T medium glosses Bt/z lbs. marmalode)
3 cups prepored fruit (3 oronges,2 lemons)
5 cugs (21* lbs.) sugor
l/: bottle Certo Fruit Pectin
First, prepare fruit. Remove skins in quarters from
3 medium-sized oranges and 2 medium-sized lem-
ons. Lay quarters flat; shave off and discard about
half of white part. With a sharp knife or scissors,
slice remaiaing rind very thin, or chop or grind.
Add 1y2 cups water and r/s Easpoon soda to rind;
bring the mixture to a boil and simmer, covered,
20 minutes, stiring occasionally. Section or chop
the peeled fruit; discard the seeds. Add this pulp
and juice to the undraitred cooked rind, Simmer,
covered, for 10 minutes longer. Measure 3 cups
fruit mixture into ayery large saucepan.
Then follow directions at bottom of prge 25.
IHREE.FRUIT MARMALADE
Follow recipe for Orange Marmalade (above), us-
ing I medium-sized orange, 1 small grapefruit, and
24
CRANBERRY MARMATADE
Yield: oboul I I mediurn glosses (5/z lbs. mormolade)
5 cups prepored fruit (2 oronges, I lemon, ond
I Ib. ripe cronberries)
6Vz cups (2 lbs. l4 oz.) sugor
7z bottle Certc Fruit Pectin
First, prepare fruit. Cut 2 medium oranges and 1
medium lemon in quarters. Remove seeds. Grind
the fruit, chop fine, or slice crosswise wafer thin.
Add I r/2 cups water and f'! teaspoon soda. Simmer,
covered, 20 minutes, stirring occasionally. Add 1
pound fully ripe cranberries; simmer, covered, 10
minutes, Measure 5 cups into very large saucepan.
Then follow directions at bottom of this page.
GRAPE CONSERVE
Yield: oboul 12 medium glosses (6 lbs. conserve)
4 cups prepored fruit (3 lbs. ripe gropes)
/+ cup lemon juice (2 lemons)
25
To Make lelly
Using Frozen, Juice
Measure the amount of sugar and water specified
in the recipe into a /orge saucepan. Mix well.
Place over high heat, bring to a fult rotling boit,
ond boil hord 1 minute, stirring constanily. Re-
move from heat and stir in thawed juice and lemon
.juice, if specified in recipe. Add Certo; mix well.
Pour quickly into glasses. Paraffin at once. 0r, for
short storage, cover and keep in refrigerator-
26
To Make the Aborse Jams
Place thawed fruit in a very lorge saucepan. Add
sugar and mix well. Then add lemon juice.
Place over high heat, bring to a lull rolling boil,
and boil hord I minule, stirring constantly. Re-
move from heat; at once stir in Certo. Skim off foam
Cooked Fresh
Apple Jelly . 20 Logonberry 9
BeochPlumJelly. . . . 14 MoyhowJelly. . ....
BlockRospberryJelly . l0 MintJelly,Fresh . . . . Il
BlockberryJelly .... 9 PeochJelly....... 12
BoysenberryJelly..-. 9 PlumJelly . .. .. .. I0
CherryJelly,Sour . I2 Pomegrcnote Jelly. , . l5
ChokecherryJelly ... 12 QuinceJelly ...... 14
Crob Apple Jelly . . . . 20 Red Rospberry Jelly . . 9
Curront Jelly l0 Rhuborb ond Strowberry
DewberryJelly ..... 9 Jelly ......... 13
ElderberryJelly . .. . ll RhuborbJelly.. .... 13
GropeJelly 9StrovberryJelly.... 9
Guovo Jelly 14 Youngberry Jelly . ; . . 9
WildChenyJelly. . . .12
27
Hondy Recipe lfidex,,o,t.
See olher side, Ioo!
Poge Poge
CherryJom.......l8 PeorJom........17
DewberryJom ... .. 16 PlumJom . ,...... 17
GooseberryJom .... 15 RedRospberryJom... 16
GropeJom ....... l5 Rhuborb Strowberry Jom l9
FigJom,Fresh . . . . .22 RhuborbJom......l9
LogonberryJom....16 StrowberryJom .... 16
MongoJom.......23 TomotoJon . . . . . .22
PeochJom . -..... l7 YoungberryJom .. . . 16
28