Testing for Setting Point

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Jam Setting Point Jam Setting Point

Provided you have used the right proportion of fruit, sugar, acid and pectin then your jam should set perfectly when cooked. The trick is to cook the jam for exactly the right amount of time, cook it for too long and the jam will be hard and possibly taste burnt, undercook it and it won’t set.

There are 3 different methods to test for setting point. Whichever method you use be sure to remove the jam from the heat as you test it. If you do not then it can go past the ideal setting point quickly, so remove from the heat, test, and then return to the heat for a couple more minutes if necessary.

Flake test

This is the easiest test, but also the least reliable. Dip a wooden spoon into the jam mixture, hold it over the pan and turn it around a few times. Once the setting point has been reached the jam does not just drop off cleanly, but tends to run together to form a flake.

Crinkle or saucer test

This is far more reliable. Before you start making your jam put a saucer in the fridge so that it cools. When the jam approaches setting point drop a little jam on the saucer and leave it for a minute. Then push the jam with your fingertip. If the jam crinkles then it has reached setting point.

Temperature test

This is the most reliable method. Put a jam thermometer in whilst cooking the jam, and once it reaches 104.5 degrees Centigrade setting point will be reached… although be careful pectin rich fruits can set at a couple of degrees lower, so it is best use this in conjunction with the crinkle test.

Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

Website: allotment.uk.com
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