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.Gel Tests for Jams, Jellies and Preserves

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"
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"Use these tests to check for thickening when your fruit mixture begins to sputter more than foam, and the surface takes on a glossy sheen."


• Temp Test:
Use a candy thermometer while the mixture boils or simmers. Remove from the heat when the mixture registers 220° F, the temperature at which fruit-sugar mixtures gel.


• Freezer Test:
Put a few saucers in the freezer to chill before you cook the fruit mixture. When it appears to have thickened or hits the cook time specified in the recipe, spoon a small amount onto a chilled saucer. Wait a few seconds, then push a trail through it with your finger. Does it wrinkle at the edge, form a slight skin, and hold the trail? It's likely set. Does it part briefly and then run back together like honey? Cook it a bit more, and repeat the test.


• Drip Test:
Run a spoon through the jelly or jam, and turn the spoon on its side, letting the mixture run off the spoon. Does it drip rapidly in individual drops? It's not set. Do the last drops combine and lazily fall in a sheet from the back of the spoon? It's likely set.