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A thermometer is not required. To test whether a jam is ready dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. The drops will be light and syrupy at the beginning of the boiling process. Next, the drops will become heavier and will drop off the spoon two at a time. When the drops form together and "sheet" off the spoon, the jellying point has been reached.
What else can I help you with?
What are the highest and lowest temperatures in Fahrenheit on a thermometer?
Usually, max 212 F and min 32 F It depends on for what the thermometer will be used. My greenhouse min/max thermometer has a min of -40°F and a max of 120°F A (non-digital) clinical thermometer has a min of 94°F and a max of 108°F A cook's (sugar/jam) thermometer has a min of 100°F and a max of 400°F
How do you cook jam tart?
Just use poptarts and jam mix it up and that's your jam tart
Can you cook a strawberry?
yes, that's how you can make it into jam
What kind of thermometer does a veterinary doctor uses to find the temperature of domestic animals?
clinical thermometer or a rectal thermometer
How can you measure a body temperature?
What kind of thermometer you use to measure the body temperature
Why does some jam darken and same recipe next time did not?
Some jam darkens depending on the time you cook it. Also, the ripeness of the fruit can affect the color of the jam.
Is jam a drug?
Yes! Jam is a new kind of rave drug. S
What is in no cook freezer jam fruit pectin?
Pectin. Pectin is a food-gum that comes from fruit that helps thicken jam when sugar is added.
Is animal jam good?
Yes, I prefer beetle jam. It unique texture is one of a kind.
What kind of energy can a thermometer measure?
thermal energy
What kind of tool can tell that something that is hot?
a thermometer
How can I make peach jam using frozen peaches?
To make peach jam using frozen peaches, thaw the peaches, mash them, and cook them with sugar and lemon juice until thickened. Jar the jam and store it in the refrigerator.
