Photo by: Rebecka Evans
The Anatomy Of Jam…
Food Ingredients:
Jellies Marmalade Preserves Butters Conserves
Recipe preparation:
1 Gelling Point: 2 The gelling point test is used for recipes that don’t require commercial pectin products to check for doneness. I use the “Spoon and Plate methods”. 3 Spoon Method: 4 Remove your sauce pan from the stove so the recipe does not continue to cook. To check for doneness for jams, jellies and marmalades place a small amount of hot liquid in a spoon, holding the spoon over your saucepan tilt the spoon to drain liquid back into pan, at first the liquid will look like syrup and run from the spoon when tilted. 5 Return saucepan to heat and cook 3 to 5 minutes longer and repeat this process. As you get closer to the gelling point the liquid will show signs of “sheeting”. Sheeting is when the liquid begins to form or gel and the drips look larger and begin to slow when the spoon is tilted. 6 Finally, when the gelling point is reached the liquid will break from the spoon in a large sheet or clump. Remove from heat and fill and process jars per the recipe instructions. 7 Plate method: 8 Place a small amount of hot liquid on a cold plate; place the plate in the freezer until the spread is room temperature. Using your index finger, gently run your finger through the gelled liquid. If the liquid seperates then returns to is original shape, the jelly is ready to process. 9 It may sound complicated at first but once you’ve tried it a few times you’ll begin to see the changes and know when your jam, jelly etc. have reached the gelling point. 10 Never fear!!! If it doesn’t work the first time you can reprocess the unset portions by returning the unset jam or jelly to a saucepan and bring it to a roiling boil again. Follow the steps for the Gelling Test as before. If you’re unable to succeed after 20 minutes add 1 3 oz pouch of liquid pectin, boil for 1 minute, skim foam and return to clean jars; process the jars in a water bath for 15 minutes. 11 There is never a failure in canning just a lesson learned. If I’m in no mood to reprocess the unset jars I just keep the jars sealed until I’m ready to use the unset portions like syrup. My family never complains when I have fresh berry syrup to pour on their pancakes or yogurt
Recipe source: Foodista recipe
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