Jelly Making: Test for the Jellying Point

Dip a cold spoon into the boiling syrup. At first when the spoon is inserted and raised above the steam you will observe a single drip formation (not illustrated). As the boiling fruit and sugar mixture nears the jellying point it will drop from the side of the spoon in two drops. When the drops run together and slide off the spoon in a sheet the jelly is finished and should be taken from the stove top immediately.

Thermometers are excellent for consistenly good results, but the sheet test should also be used, since the jellying point is not always the same. The range of temperature my vary from seven to ten degrees about the boiling point or 212 F at sea level.