53 A feast of flavour Testing jam setting point A pycnometer or refractometer may be used to help you knowwhen your jamhas reached setting point, in the same way that it is used to let you know the exact density of the syrup in fruit preserves. Depending on the fruit, ensure that jam density is about 65-70 degrees Brix. Use the following practical methods to test jam setting point: l Dip a wooden spoon in the jam and then hold it over the pot. The jam is ready when it drips from the spoon in intermittent drops. l Transfer a little bit of jam to a cold plate and let it cool. It is ready when it doesn’t stick to the plate. Jar sterilisation, sealing and storing Follow the same methods as described in page 10.
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