Testing for the jell point

Fruit spreads such as jams, jellies, and marmalades must be tested during cooking to ensure that they will jell properly once cooled. To do this, first place 2 or 3 small plates in the freezer. Cook the fruit mixture as directed in each recipe, then remove from the heat. Put 1 tsp of the mixture on a chilled plate and return to the freezer for 2 minutes. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 or 2 minutes longer, remove from the heat, and test again on a clean chilled plate.