Testing for a set
There are three simple ways to test that your preserve is ready...
Temperature test
The jam is ready when the temperature registers 105ºC (221ºF) on a sugar thermometer. Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan. Leave in position until the temperature has been reached. Boil a little longer if necessary.
Saucer test
Drop a spoonful of the jam on to a chilled saucer and leave to cool slightly. Push your finger through the jam: if the surface wrinkles, the jam is ready. Return to the heat and boil a little longer if necessary.
Flake test
Using a large wooden spoon, lift a little of the jam out of the pan. Let it cool slightly then tip the spoon so that the jam drops back into the pan. If it has been boiled for long enough, drops of the syrup will run together along the edge of the spoon and form flakes which will break off sharply. Boil a little longer if necessary.
From Good Housekeeping Complete Book of Preserves
Pectin
Sterilising jars
Filling the jars
Preserving problems?
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