Jam, jam or jelly: no matter how you prepare your sweet spread, a jelly sample is always worthwhile. You can find out why this is the case and how the gelling test works in this article.
Why is a gelling test worthwhile??
You try hard with your homemade jam, it tastes good, but it’s just too runny. Now you have several jars of liquid jam that is not really suitable as a spread. This can be avoided with a jelly sample – because as long as the jam is still warm, you can still make it jell afterwards and give it a firmer consistency.
How does a gelling test work??
A teaspoon of the jam is enough for a jelly sample. (Photo: © Utopia / Imke Klabunde)
The right time for the jelly rehearsal is when you’ve just cooked your jam and it’s still hot. For the rehearsal you only need a spoon and a small plate.
- Put some jam on the plate.
- Wait a minute or two and check if the mass has become thick and firm.
- If you are satisfied with the consistency of the jam, you can now pour it into glasses.
The best way to test it is to chill the plate beforehand. For example, you can put it in the fridge before cooking the jam. If you are in a hurry, you can also put it in the freezer for a short time.
What to do if the gelling sample did not work?
If the drop did not solidify, the gelling test was unsuccessful. For example, this could mean that you didn’t use enough jam sugar or added too much water to boil.
But that doesn’t mean your spread is lost. The best thing to do is to try to cook the jam for a few more minutes. If the jam remains too liquid, you can save it by stirring in a packet of citric acid. The acid allows the mass to harden. Important: The jam must still be hot for this. Then you should use another jelly sample to check whether the jam is now the right consistency.
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