Setting Point and Wrinkle Test

Before beginning a batch of marmalade, place a few saucers or small side-plates in your freezer or the freezer compartment of a refrigerator. To test that your marmalade has reached setting point, place a teaspoonful of the hot liquid on the chilled saucer and replace it inside the freezer immediately. Leave to cool for a few minutes and then check to see if the marmalade forms wrinkles when pushed to one side with your finger tip. This is called the ‘wrinkle test’ and applies to all jam-making.