Jam setting hints:
Once sugar has been added jam must be boiled to ‘setting point’ there are a couple of ways to figure this out:
- Using a sugar thermometer boil until it reaches 105 degrees
- Drop a few drops of jam onto a cold plate. Once the jam is cold it should form a skin that wrinkles when pushed with your finger (Reduce heat on jam while you are running the test so as not to overcook)
- Using a chilled spoon dip it into the mixture and pour it slowly back into the pan. If it drops back in a sheet rather than drops it is ready.