LILY WHITE SYRUP FOR PRESERVING

LILY White Syrup and sugar in equal quantities
makes the very finest preserves, jams, and

jellies.
Lily White Syrup prevents crystallization.

When Lily White Syrup is used more of the natural
flavor of the fruit is retained without the cloying

sweetness of an all-sugar preserving syrup.

Use perfectly ripened, unbruised fruits for canning,
when possible, in order to get the best form, color
and flavor.

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