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Jam Setting Point...

Testing for the Setting Point

There are various ways of testing whether jam has reached the setting point, two of which are, the cold saucer test and taking the temperature with a sugar thermometer. Whichever test you use, remove the pan from the heat first, otherwise the jam may go past setting point and be overboiled. I personally use the cold saucer method.

The Cold Saucer Test
  1. Chill a saucer in the refrigerator for about a minute. This will speed up the cooling of the jam placed on it.
  2. Put 1 teaspoon of jam on the saucer and let it cool for 1 minute.
  3. Push the surface of the cooled jam with your fingertip. If the surface wrinkles, the jam has reached setting point.

The Thermometer Test

  1. Stir the jam.
  2. Dip the thermometer in hot water, then sink the bulb end in the jam.
  3. If the temperature is 105°C (220°F) the jam has reached setting point.



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