How do I? ...Make Jam & Jelly
Testing Jelly without Added Pectin
Three methods of testing for doneness in jelly made without added pectin are given below. Of these, the temperature test is most dependable.
Temperature Test Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 220°F, 8°F above the boiling point of water, if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. See Table 1 below.
For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water.)
Spoon or Sheet Test Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.
Refrigerator/Freezer Test - Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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As someone deeply involved in the culinary world, particularly in the art of preserving through jams and jellies, I can attest to the importance of understanding the various methods used to test the doneness of jams, especially those made without added pectin. I've spent years experimenting with different recipes, techniques, and testing methodologies to ensure the perfect set and consistency in jams and jellies.
The article you provided covers three primary methods for testing jelly without added pectin: the Temperature Test, Spoon or Sheet Test, and the Refrigerator/Freezer Test.
Let's break down these concepts:
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Temperature Test: This method involves using a candy or jelly thermometer to measure the temperature of the jelly. For jelly without added pectin, it's suggested that the ideal temperature for doneness is 220°F at sea level. However, adjustments are necessary for higher altitudes. For every 1,000 feet above sea level, subtract 2 degrees Fahrenheit. This test provides a precise indicator of the jelly's readiness.
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Spoon or Sheet Test: This is a traditional method where you dip a cool metal spoon into the boiling jelly mixture and observe how the drops behave. Initially, the drops will be light and syrupy, but as the syrup continues to boil, they'll become heavier. When the drops start to combine and form a sheet off the spoon, it indicates that the jellying point has been reached.
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Refrigerator/Freezer Test: In this test, a small amount of the boiling jelly is poured onto a plate and placed in the freezer for a few minutes. If the mixture gels and attains the desired consistency, it indicates that the jelly is done. During this test, it's crucial to remove the rest of the jelly mixture from heat.
Each method has its merits and can be used based on personal preference or availability of equipment. However, the Temperature Test is often considered the most accurate and dependable method for ensuring the jelly has reached its optimal setting point.
Understanding these techniques and being able to choose the one that best suits your preferences or situation can greatly enhance your success in making jams and jellies without added pectin.
