MAGIC PECTIN

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Step 2. Clean and prepare your fruit as you would for any jam- or jellymaking operation.

Step 3. Sterilize your jars and lids.

Step 4. Heat your fruit or juice in a large saucepan and add honey, artificial sweetener, or sugar to taste. (MOTHER'S "jammers" regularly use one tablespoon of honey—instead of the standard one cup of sugar—with each cup of fruit or juice . . . but you don't have to use any sweetener at all!)

Step 5. When this mixture reaches a gentle boil (no lengthy, ester-destroying stewing needed here), stir in one part of L.M. solution to every four parts of fruit. Then just bring the mixture back to bubbling and mix in one teaspoonful of the calcium liquid per cup of fruit.

Step 6. Your jam is done. All you have to do now is jar and seal the delicacy. (NOTE: Because the spread does not contain large amounts of sugar—which acts as a preservative as well as a sweetener—you should not paraffin-seal these products. Use a normal hot-pack procedure—inverting the filled jars for a 20-minute cooling period after sealing—or process the filled containers for 10 minutes in a boiling-water bath.)

Now, that's easy! No tedious cookin' down of your fixin's, and no testing spoonfuls of jelly until the instant your treat finally "sheets". What's more, if your batch—or a sample cooled in the fridge—doesn't gel quite hard enough the first time, simply reheat and "firm it up" with a bit more calcium mix (and make a note for your next spread-cooking occasion).

And boy, does Magic Pectin work! One of MOTHER'S helpers has made the "strawberriest" (instead of "sugariest") jam you could ever eat . . . another staffer has concocted jelly out of everything from delicate elderberry flowers to sassafras roots. Why, of Euell even created a "magic pectin" frozen-orange-juice jelly!

The wonder getter is affordable, to boot. In fact, Walnut Acres—the only retail distributor of Magic Pectin—has decided to give MOTHER'S readers an exclusive, onetime introductory offer.

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