How To Test if Jam or Marmalade Has Reached Its Setting Point

To test if Jam or Marmalade had reached setting point, ALWAYS TAKE THE PAN OFF THE HEAT AS YOU TEST and TEST EARLY !!

There are three good ways of testing:

1) Test with a sugar thermometer-jam sets at a temperature of 220 degrees F.

2) Stir preserve thoroughly with a wooden spoon, turn the spoon round to cool the jam adhering to it, then hold the spoon horizontally. If am has set it will form a firm drop or flake on the edge of the spoon.

3) Put a little on a cold saucer, cool it, and if adequately set it should wrinkle and feel firm.

Do not continually stir the jam/marmalade. Wait until it reaches setting point, stir for a minute (this will get rid of quite a lot of the scum), then remove the remainder. A knob of butter/margarine put in when making the jam/marmalade will not only safeguard the jam/marmalade from burning in a thin pan but will also help to prevent scum.