Snowy Posted November 27, 2008 Share Posted November 27, 2008 A question for all you knowledgeable jam makers out there - when using a thermometer, what temperature do I have to get the jam or jelly up to, and how long do I need to keep it at that temperature before setting point is reached? I bought a thermometer, it says 220 oF for jellies, but it is american, so do I assume that means jams as well? Help please - my sugar is dissolving and I'm about to start boiling!! Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted November 27, 2008 Share Posted November 27, 2008 Sorry can't help, never used a jam thermometer. I always use the cold saucer test. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 27, 2008 Share Posted November 27, 2008 It's 104 degrees C I think. I think that we have given up before that when we can't read the thermometer for hot steam it also depends on what fruit you are using. Quote Link to comment Share on other sites More sharing options...
