Setting Point

Any jam, jelly or marmalade should set. When poured into jars it will be a thick liquid and as it cools it should solidify. A jam that did not reach setting point will remain liquid even when it has cooled. 
Jam is boiled until it reaches the ‘setting point’ and only once it has reached this stage should it be transferred to jars. Discovering whether your jam mix has reached the setting point is vital to successful jam making. 
Jam thermometers can be used, although they are quite expensive. When the temperature throughout the jam reaches 105 C (220 F) the jam is ready to be poured into jars and left to set. 
Or … 
Drop a tea spoon or less of the jam mix onto a cold plate that has been kept in the fridge. If the surface of the jam sets, even as just a thin skin, the jam has reached setting point. 
Or … 
With practice on the same type of jam you will develop a feel for the jam and know what should work. It isn’t fool proof but experienced jam makers can make it look easy. 
If a jam refuses to set, add pectin or lemon juice whilst it is still being boiled, then test it again. 

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