Testing for the Setting Point
There are various ways of testing whether jam
has reached the setting point, two of which are, the
cold saucer test and
taking the temperature with a sugar thermometer.
Whichever test you use, remove the pan from the heat first,
otherwise the jam may go past setting point and be overboiled.
I personally use the cold saucer method.
The Cold Saucer Test
Chill a saucer in the refrigerator for about a minute.
This will speed up the cooling of the jam placed on it.
Put 1 teaspoon of jam on the saucer and
let it cool for 1 minute.
Push the surface of the cooled
fingertip. If the surface wrinkles, the jam has
reached setting point.
Stir the jam.
Dip the thermometer
in hot water, then sink the bulb end in the jam.
If the temperature is 105°C (220°F)
the jam has reached setting point.