Points to remember

  • The easiest way to test your jam is by using a sugar thermometer, bring the jam to 105C.
  • For an alternate method, put your plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot jam. Take the jam off the heat while testing.
  • Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap.
  • If it's not ready, turn the pan back on, simmer for five minutes and test again.
Ad
TIPS

TESTING JAM

Turn the heat off while you test - you don't want to overcook the jam if it has set.

TESTING JAM

Wash your place and pop it back in the freezer if you do need to re-test.

Sponsored content

Comments, questions and tips (4)

Choose the type of message you'd like to post

Choose the type of message you'd like to post

DeacoHome

question

Endless unset jam here and have used all methods! Once the jam thermometer reaches 105, does one pot it up immediately or let it continue to boil (and if so how long for)? Re the video: Is it necessary to keep jam in a fridge? Once my victoria plum jam to set (2022!) but it has stayed perfect in the…

DeacoHome

Endless unset jam here and have used all methods! Once the jam thermometer reaches 105, does one pot it up immediately or let it continue to boil (and if so how long for)? Re the video: Is it necessary to keep jam in a fridge? Once my victoria plum jam to set (2022!) but it has stayed perfect in…

rosieq5641023

question

I followed the instruction, my jam wouldn't set. I used a kitchen thermometer

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. What recipe did you use? Best wishes, BBC Good Food Team.

freydablack

I tried to use the temperature method with BBC goodfood Gooseberry Jam recipe since I do not have a freezer in my kitchen. No matter how long I boiled the jam the temperature did not go over 100 degrees C. I finally tested the jam on a plate held in the refrigerator and it was so thick that,…

robertPclTvz7h

You say you used a 'candy' thermometer. Candy, depending upon how hard/brittle you want your sweets needs to be at 120C to 170C. This range is well above jam making so perhaps the thermometer has been optimized for candy and not accurate enough at the 105C range for jam set. I use a Brannan jam…

Ad
Ad

Related guides

Good Food summer magazine on a promotional image

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now
Ad

You may also like

Sponsored content