Josceline Dimbleby

Testing for a Set

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

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You can tell when a jam has been cooked enough by testing for a set. Remove the pan from the heat while you test as if the jam overcooks it will not set. If the test shows the jam mixture is still too liquid continue boiling and retesting every few minutes.
For a flake test, dip a wooden spoon into the pan and lift out a little jam. Cool slightly, then let the jam drop back into the pan. If the jam does not run off the spoon but drops off in flakes setting point has been reached.

For a saucer or wrinkle test, put a little jam on a saucer into the freezer for a minute or so until just cooled. Push a finger gently through the jam. Setting point has been reached if the surface of the jam wrinkles.