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.Testing Preserves for Doneness




Source of Recipe


Jan Roberts-Dominguez
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With added pectin, your preserves will be done when they are boiled according to the recipe.

Without added pectin, jam is done when it reaches 8 degrees ABOVE the boiling point of water. And, remember, because water boils more quickly the higher the elevation, adjustments have to be made when determining the gelling point. Thus, the gelling point is 220° from sea level up to 1,000 feet; 216° at 2,000 feet; 214° at 3,000 feet; 212° at 4,000 feet; 211° at 5,000 feet; 209° at 6,000 feet; 207° at 7,000 feet; 205° at 8,000 feet.

If you do not have a candy thermometer, use the cold-saucer test:
Remove the pan from the heat and place a spoonful of hot jam on a chilled plate. Place in the freezer for 1 minute; draw a finger through the jam on the saucer. If the jam does not flow back and fill in the path, it is thick enough.