Wrinkle Test for Jam

This is the test I most often use to determine if my jam is ready. When you start to cook the jam, put a saucer or small plate in the freezer to chill.

When you think the jam may be ready, put a little dab of the hot stuff on the chilled saucer, and put it back in the freezer for one minute. Take your jam kettle off the heat while you do this so it doesn’t cook down further. When the minute is up, check the jam: when you push at the blob with your fingertip, do little wrinkles show on the surface? If so, it’s ready. If not, it needs to cook a bit more.

1 Response

  1. […] Wrinkle test for jam […]

  2. […] runny, or a very stiff one, that won’t fall off the spoon? A loose set jam will barely pass a wrinkle test, while a stiff set is cooked a bit […]

  3. […] heat to high. Bring the jam to a boil, stirring frequently, until the jam thickens and will pass a wrinkle test. Ladle jam into prepared jars, wipe rims, and apply lids and bands. If your last jar is only […]

  4. […] some extra in a custard cup to stash in the fridge. When the jam has cooked down and will pass a wrinkle test, remove pot from the heat and ladle the jam into your sterilized jars. Wipe rims, apply lids and […]

  5. […] the jam is easy to burn if the heat is too high. Cook until the jam thickens and will pass the wrinkle test – this will go surprisingly quickly. Ladle jam into prepared jars, wipe rims, and apply lids and […]

  6. […] Wrinkle test for jam […]

  7. […] Add butter to the pot (it helps reduce foaming) and place the pot over a medium-high flame. Bring to a boil, stirring often. When the jam comes to a rolling boil, turn heat down to medium, the cook, stirring occasionally, until it passes a jelly test. […]

  8. […] the jam is easy to burn if the heat is too high. Cook until the jam thickens and will pass the wrinkle test. Ladle jam into prepared jars, wipe rims, and apply lids and […]

  9. […] until the mixture jells. If you use a thermometer, the gel point is 220 degrees. You might use the wrinkle test […]

  10. […] When the jam has thickened a bit, adjust the texture to your preference. Last year, I left the berries partly whole, and partly smashed. This year, I wanted a thicker spread, so I whizzed them with my immersion blender, and returned the pot to the heat. When  the boiling bubbles can’t be stirred down, sprinkle the pectin over the berries and stir well to combine. Cook a few minutes more, if need be, until the jam seems thick – you may want to use the wrinkle test. […]

  11. […] the wrinkle test for jam […]

  12. Thanks for the tip. I haven’t tried making jam but this is helpful to know if the jam is ready or not.

  13. […] When the jam has thickened a bit, and the boiling bubbles can’t be stirred down, sprinkle the pectin over the berries and stir well to combine. Cook an additional 5-8 minutes, until the jam seems thick – you may want to use the wrinkle test. […]

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