Testing for setting point

A "er #ve to 10 minutes of rapid boiling, test the jam to see if it has reached se!ing point. This can be done in several ways. Remove the pan from the heat while testing, so the jam doesn’t over-cook.

The cold plate test – Put a small plate in the freezer to chill beforehand. Drip a pool of jam onto the plate with a spoon and allow to cool for a few seconds, then draw your # nger through the jam. If se!ing point has been reached, the surface will wrinkle. When you raise your #nger from the plate, the jam will form a strand rather than dripping o$.

Using a jam thermometer – Dip the thermometer into hot water, then push it into the jam, preferably in the centre of the pan. If the temperature reaches 105°C/220°F, se!ing point has been reached.

The ake test – Dip a wooden spoon into the jam, then hold it above the pan. Leave it to cool for a few seconds, then let the jam fall o$ the spoon back into the pan. If the jam has a gloopy consistency and forms strands or %akes that hang onto the spoon, se!ing point has been reached.

If se!ing point has not been reached, place the pan back on the heat and continue to boil rapidly, then test the jam again at #ve-minute intervals.