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When making old fashioned jam without pectin what's a good way to know if you've cooked the jam long enough?
Wiki User
∙ 10y ago
Put a spoon in cold water for several minutes. Pour some of your jam onto the cold spoon while it is still boiling. When the jam is ready it should "sheet" on the spoon. That means it should not run off the spoon. It should mound up and retain its shape somewhat and should cling in a sheet to the spoon when it is held up on its side. For pictures that demonstrate this go to the National Center for Home Food Processing and Preservation (NCHFP)website.
Wiki User
∙ 10y ago
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