Testing for Jell Point

Appears in

Published 1989

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Preserves should be boiled over a high heat so that they cook as quickly as possible. The cooked fruit, when tender, is tested to see if it has set (jelled) sufficiently.

During boiling skim off scum that rises to the surface of the mixture with a ladle; this ensures that the preserve will be clear and shining.
The jell point is reached at 220°F/105°C, which can be measured on a sugar thermometer. At this temperature, the preserve falls from a spatula in a characteristic “sheet” of drips.
Alternatively, take the pan from the heat, pour a few drops of preserve on a cold saucer and wait for a moment to see if the drops begin to set. Push with your finger—if setting point has been reached, the surface of the preserve will wrinkle.