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Setting Times for Jams And Curd

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Ripe Recipes
Ripe Recipes

By Angela Redfern

Published 2010

  • About
Jam setting point methods:
  • Drop a little jam on a saucer and push it with your finger. If it wrinkles, the jam has reached setting point.
  • If you own a sugar thermometer, 105°C is the setting temperature for jams and jellies.
When making a citrus curd, be patient. If the curd gets too hot, you can cook the egg or split the curd.
A constant medium heat whilst stirring works well.
When the curd is starting to thicken it is ready to test. Dip a wooden spoon into the curd. Run a line with your finger through the curd on the back of the spoon. If the line holds the curd will set.

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