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Setting point

Setting point

The easiest way to check when a marmalade has reached setting point is with a sugar thermometer, the marmalade will reached the Jam stage at 220f, 104C., but you can also use a cold plate test, and in fact I always combine both methods to be certain of a good set. Place a couple of plates or saucers in the fridge whilst dissolving  the sugar.  Most marmalades will come to setting point very quickly – within a couple of minutes of rapid boiling. Pour a teaspoon of marmalade onto a the plate and return to the fridge for a couple of minutes. If it wrinkles when you push your finger through it, it has reached setting point. It is advisable to turn off the heat while testing or you may over boil the marmalade.  If for some reason your marmalade hasn’t set after you’ve potted it, return it to the pan with the juice of a large lemon and boil again.

Sterilising and filling jars

Wash jars with very hot soapy water, then rinse and place in a hot oven about 160c/140fan/gas 4 for 10 minutes.

Always fill the jars to the brim then cover with waxed discs and  cellophane  jam covers. Label the jars and store for up to a year.

 

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