Title: Gel Tests
Categories: Info Preserve Jam
Yield: 1 Servings

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Determining the 'gel' stage is easy when using recipes with added pectin. Just follow the recipe directions precisely. When using the long boil method, use one of these tests to determine the proper 'gel stage'.

%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% TEMPERATURE %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%

Using a jelly or candy thermometer, take the temperature of boiling water in your area. At sea level this will be 212F (100C) At higher altitudes water boils at lower temperatures. Cook the recipe to a temperature of 8F (4C) above that of boiing water (220F or 104C at sea level) The product will gel once this temperature has been reached. When taking the temperature of the mixture, hold the thermometer upright in the centre of the saucepan. Make sure the bulb is completely covered with jelly, but is not touching the bottom of the pan.

%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PLATE TEST %%%%% %%%%%%%%%%%%%%%%%%%%%%%%

Pour a small amount of the cooked recipe on a cold plate and place it in the freezer for a few minutes. The product is gelled if it does not run together when seperated with a spoon. While doing this test, remove the mixture from the heat to prevent scorching.

%%%%%%%%%%%%%%%%%%%%%%%% %%%%% SPOON TEST %%%%% %%%%%%%%%%%%%%%%%%%%%%%%

Jelly only! Dip a cold metal spoon into the boiling mixture and let the mixture run off the long side of the spoon. The jelly is done when the drops sheet together as they run off the spoon.

Origin: The BerNARdin Guide to Home Preserving. Shared by: Sharon Stevens, Feb/96. From: Sharon Stevens Date: 12 Jan 97 Home Cooking Ä

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