Michigan State University Extension
Preserving Food Safely - 01600546
10/13/97

### Testing Jelly For Doneness

     The biggest problem in making jelly without added pectin

    is
    to know when it is done. It is particularly important

    to
    remove the mixture from the heat before it is

    overcooked.
    Although an under-cooked jelly can sometimes

    be
    recooked for a satisfactory product, there is little

    that
    can be done to improve an overcooked mixture. Signs

    of
    overcooking are a change in color and the taste or odor

    of
    caramelized sugar.

     When cooking jelly, remember that it should be boiled

    rapidly,
    not simmered.

     Three methods that may be used for testing doneness of

    jelly
    made at home are described below. Of these, the

    temperature
    test probably is the most dependable.

     TEMPERATURE TEST: Before cooking the jelly, take the

    temperature
    of boiling water with a jelly, candy or

    deep-fat
    thermometer (212 degrees Fahrenheit at sea

    level).
    Cook the jelly mixture to a temperature 8 degrees

    Fahrenheit
    higher than the boiling point of water. At that

    point,
    the concentration of sugar will be such that the

    mixture
    should form a satisfactory gel.

     Because the boiling point at a given altitude may

    change
    with different atmospheric conditions, the

    temperature
    of boiling water should be checked shortly

    before
    the jelly is to be made. The bulb of the

    thermometer
    must be completely covered with jelly and not

    touching
    the pan.

     SPOON OR SHEET TEST: Dip a cool metal spoon in the

    boiling
    jelly  mixture. Then raise it at least a foot

    above
    the kettle, out of the steam, and turn the spoon so

    the
    syrup runs off the side. If the syrup forms two drops

    that
    flow together and fall off the spoon as one sheet,

    the
    jelly should be done.

     REFRIGERATOR TEST: Remove the jam mixture from the heat.

    Pour
    a small amount of boiling jam on a cold plate and put

    it
    in the freezing compartment of a refrigerator for a few

    minutes.
    If the mixture gels, it is ready to fill.

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