Are there alternative ways to test fruit preserves for doneness?
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting great but a bit on the runny side.
In both attempts I tested for doneness by letting a few drops of hot jam fall onto a cold plate and letting it cool before pushing it around with one finger to see if a crinkly skin has formed.
In my hands this test is clearly not fool-proof. Are there alternative techniques for those of us who have not yet developed an eye for crinkliness?
Best Answer
Have you tried using a candy thermometer and testing the jam when it's at 220°F?
An alternative to the method that you use is to use a spoon and do the 'two drop test'. If you dip a cold metal spoon into your jam mix and then lift it. When the mixture is only just boiling it will drip off and be light. As the mixture continues to heat the drops that fall from the spoon will be heavier When the two drops form and fall off the spoon it should be ready. I'll be honest though I much prefer the method you use and this is just an alternative.
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How do you test jelly for doneness?
When you think it is done (based on the spoon test or temperature), place a small amount of jelly on the plate and return the plate to the freezer for a minute. If the jelly wrinkles when you push it with your finger, it is done.How do you test jam for setting?
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!How do I know if my jelly has set?
Sheeting: The way the jam or jelly drips from a spoon is a useful visual clue. Just stir the jam, lift the spoon so it's on its side with the bowl facing you and watch. Runny jam will fall from the spoon in individual drops. When it's set, the drops will slide together and fall from the spoon in a unified \u201csheet.\u201dWhat is the spoon test for jam?
Spoon or Sheet Test \u2013 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.The Spoon Test: How To Tell When Pectin Free Jam Is Done
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Answer 2
The pectin temperature is 104°C (220°F) (adjust -4°C per km in elevation). It can take an hour of simmering to get to this temperature
To test the pectin level add one teaspoon of jam to three teaspoons of methylated spirits in a cup swirl the solution. If it forms a single clump you have enough pectin
To fix low pectin levels, simmer for longer and add a little acid (lemon juice is fine)
Old preserving stories say using plum stones or apple cores will increase pectin levels, YMMV on this
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Images: Any Lane, Andres Ayrton, Kamaji Ogino, Any Lane