Preserving - Testing For Setting Point

To be sure that your jam, jelly or marmalade is going to set properly, you need to know when it reaches its setting point. This may take up to 20 minutes of boiling but to avoid over cooking its best to start testing after five minutes or so.

There are three easy ways to test for setting -

• Test temperature of the mixture with a sugar thermometer, setting point is 105°C

• Chill a saucer in the freezer. Place a teaspoon full of the hot mixture on the cold saucer and place back in freezer for 30 seconds or leave for 2-3 minutes on your bench. Then push with your finger and if ready it will wrinkle and feel firm.

• Stir mixture with a wooden spoon, lift spoon and turn to cool the mixture on it, then hold the spoon horizontally. The mixture should form a firm drop on the edge of the spoon if ready.

I usually do a combination of the first two points to be sure :o)

NOTES TAKEN FROM THE COUNTRY WOMEN'S ASSOCIATION, PRESERVES COOKERY BOOK