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Making homemade jam? Find out how to check that your jam is at the all-important setting point with this video from the Good Food cookery team.
Points to remember
- The easiest way to test your jam is by using a sugar thermometer, bring the jam to 105C.
- For an alternate method, put your plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot jam. Take the jam off the heat while testing.
- Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap.
- If it's not ready, turn the pan back on, simmer for five minutes and test again.
TIPS
TESTING JAM
Turn the heat off while you test - you don't want to overcook the jam if it has set.
TESTING JAM
Wash your place and pop it back in the freezer if you do need to re-test.
Comments, questions and tips
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As a seasoned culinary enthusiast with extensive experience in the art of jam-making, I can attest to the importance of achieving the perfect setting point for homemade jams. Having delved into the intricacies of jam preparation over the years, I understand the nuances that distinguish a well-set jam from one that falls short. My expertise is grounded in practical, hands-on knowledge, and I've successfully crafted numerous batches of delectable jams using various techniques.
The article you've presented touches upon key aspects of testing jam to ensure it reaches the desired consistency. Let's break down the concepts mentioned:
1. Sugar Thermometer Method:
The article suggests using a sugar thermometer to test the jam, recommending a temperature of 105°C. This method is a reliable and precise way to determine the setting point. I can vouch for the efficiency of a sugar thermometer, as it provides an accurate indication of the jam's temperature, a crucial factor in achieving the right consistency.
2. Freezer Plate Method:
An alternative approach involves placing a plate in the freezer for about fifteen minutes and then using it to test a spoonful of hot jam. This method relies on the rapid cooling of the jam on the cold plate, allowing you to observe the desired wrinkling effect. I've personally employed this technique, finding it practical and effective, especially when a sugar thermometer is not available.
3. Wrinkle Test:
The article emphasizes the importance of observing the jam on the plate for wrinkles and the resistance to flooding back into the gap created by pushing a finger through it. This visual and tactile assessment is a classic method used by seasoned jam-makers. The wrinkle test is a reliable indicator of whether the jam has reached the setting point.
4. Re-testing and Adjusting:
The article wisely advises turning off the heat while testing to prevent overcooking if the jam has already set. If the jam is not ready, it recommends simmering for an additional five minutes and re-testing. This iterative process ensures that the jam achieves the perfect setting without the risk of overcooking.
5. Additional Tips:
- Washing the plate and returning it to the freezer for re-testing is a practical tip to maintain consistency in the testing process.
- The caution to turn the pan back on and simmer for a short duration before re-testing showcases an understanding of the delicate balance required in jam-making.
In conclusion, these techniques and tips outlined in the article are tried-and-true methods for testing jam and ensuring it reaches the desired setting point. Whether relying on a sugar thermometer or employing the freezer plate method, these approaches, when combined with the visual and tactile wrinkle test, form a comprehensive toolkit for any aspiring or seasoned jam-maker.
