If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Gettingthe perfect set for your jams is truly an art - however, it's not impossible to get it just the way you like it! You will quickly learn how firm you like your jams and can adjust your cooking times accordingly. Different fruits have different natural pectin levels so every recipe may set at a different time.When making a jam recipe with pectin, the recipe is timed so you don’t need to worry about your setting time. For no-pectin recipes, you will need to learn how to find your setting time. Always follow your recipe!
Not Sure How To Tell When Your Jam is Perfectly Set?
Here are some common methods you can use to get the perfect set. Remember, recipes that include pectin will tell you specifically how long you should cook the jam. The below methods are meant for making pectin-free or low-sugar jam, as well as for experienced jam makers.
1) The Saucer Test
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it’s set!
You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you’ve reached your setting point.
TIP: Use a white plate so you can see the jam clearly. A darker plate or patterned plate may give you the impression your jam is set when it is not.
2) Set by Temperature
Use a candy thermometer to test the temperature of your jam. Take the temperature when the jam has reached a rolling, foamy boil. You are looking for a temperature of 220° F. The jam will set nicely at that temperature. This is the most specific and least trustworthy method in my opinion. Once you know what you are looking for, it’s best to trust your senses.
3) The Cascade Test
As your jam thickens, use a wooden spoon to scoop a small amount of jam out of the pan. Lift the spoon of jam above the pan about 12 inches and tilt the spoon horizontally. Watch how the jam runs back into the pan. You are aiming for a cascading sheet-like fall, not a single line of runny jam.
Ready, Set, Jam
I hope these tips and tricks will help you get the perfect set next time you're making jam at home.
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If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping agreat journal makes delicious results! Get inspired by new recipes, expert articles and homemade food adventures inourMonthly Journal.
FAQs
You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you've reached your setting point. TIP: Use a white plate so you can see the jam clearly. A darker plate or patterned plate may give you the impression your jam is set when it is not.
How long should jam take to set? ›
Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set). If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time.
What temperature should jam be set at setting point? ›
The temperatures required for setting point are: Jams and marmalades: between 104 degrees and 105.5 degrees. Jellies: between 104 degrees and 105 degrees.
Why does my jam take so long to set? ›
First – leave it for a while
Pectin can take a day or two to properly set, so leave the jam for 48 house to see if it sets.
What to do if jam won't set? ›
If the jam is still quite liquid then put the pan back on the heat, bring it back up to a rolling boil and cook for a couple more minutes before testing again. You may have to repeat this a few times before you find that your jam has set.
Can you boil jam too long? ›
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
Should I stir jam while it's boiling? ›
5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.
Do you put lids on jars when jam is hot? ›
As soon as the preserves are spooned or poured into the sterilised jars or bottles, they must be correctly sealed to prevent deterioration. Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot.
What happens if you add sugar before pectin? ›
Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.
Does jam thicken as it cools? ›
Once the jam is done cooking, it may look a little thin, but just remember that it will thicken in the fridge as it cools. For a thicker version (good for fruits that are low in pectin, like blueberries, raspberries, strawberries, and peaches), add a tablespoon of pectin powder.
No longer gate-keeping this food styling secret: microwave your jam for 30-45 seconds to make it glossy and more spreadable 💕👍🏻🍓
How to help jam set? ›
Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid).
How long does jam take to fully set? ›
Sometimes it can take 24-48 hours for the pectin to fully set. If you want to make sure your jam sets properly before you portion it into jars, spoon a small amount of hot jam on a plate, and place in the freezer for several minutes, just until chilled, but not frozen.
Can jam be reboiled if not set? ›
You can reboil jam. Sometimes taking out more of the moisture is enough for it to set up. You can also put it in the freezer or if it is really runny re-purpose it into a sauce. All good options.
Why won't my jam reach setting point? ›
Jam is set by a combination of pectin and sugar. Pectin occurs naturally in fruit but in differing levels, if you are having trouble getting your jam to set then it could be due to the pectin content in the fruit being too low. Some popular fruits such as strawberries have a very low pectin content.
How long does it take for strawberry jam to reach setting point? ›
(The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.) Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat.
Do you stir jam while it's boiling? ›
5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.
How do you test the end point of jam? ›
A small portion of jam is taken out during boiling in a spoon or wooden laddle and cooled slightly. It is then allowed to drop. If the product falls off in the form of a sheet (or) flakes instead of flowing in a continuous stream (or) syrup, it means that the end point has been reached and the product is ready.
How to know when marmalade is at setting point? ›
'The wrinkle test' –
After the marmalade has been on a rolling boil for 15min, remove it from heat and spoon a little (using a sterilised teaspoon) on to a cold saucer. Leave for a minute to cool, then push your finger through the mixture – the marmalade's surface will wrinkle if it is set.
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it’s set!
As your jam thickens, use a wooden spoon to scoop a small amount of jam out of the pan. Lift the spoon of jam above the pan about 12 inches and tilt the spoon horizontally. Watch how the jam runs back into the pan. You are aiming for a cascading sheet-like fall, not a single line of runny jam.
