how to test your jam for setting

The longer you cook jam, the more firmly it will set.

This is because more pectin is released into the liquid phase of the jam and is therefore more available to gel or set the jam. The other factor is that simmering releases moisture, so the longer you cook, the less moisture you have and the more concentrated the mixture becomes.

The downside is that the longer you cook, the less fresh fruit flavours will remain in the jam. More cooked or jammy flavours develop.

So good jam is a balance between the flavour and the set.

to test for setting

1. Place a small plate or saucer in the freezer when you start cooking.

2. When you think the jam is ready, place a teaspoon of hot jam on the cold saucer. Pop it back in the fridge for 3-5 minutes.

3. When the sample is cold, push it with your finger. If the jam runs back into the middle, it needs longer cooking. If it feel right you’re done!

note: I find that the end product tends to end up setting firmer than the sample, so keep this in mind when making your decision.

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