One of the largest concerns when making jelly without added pectin is to
know when it is done, or judging the end point. Two of the most
frequently used methods for testing doneness of jelly without added
pectin are the temperature test and the spoon or sheet test.
The temperature test is the most scientific method and probably the most
dependable. Before cooking jelly, take the temperature of boiling water
with a jelly or candy thermometer. Cook the jelly mixture to a
temperature 8° F higher than the boiling point of water. If cooked to
this point, the jelly mixture should form a satisfactory gel. Cook other
jellied mixtures to a temperature 9° higher than the boiling point of
water.
To get an accurate reading, place the thermometer in a vertical position
with the bulb completely covered by the jelly mixture but not touching
the bottom of the kettle. Stir jam, preserve, conserve, and marmalade
mixtures before taking the temperature. Read the thermometer at eye
level.
To test the jellying point by the spoon or sheet test, dip a cool metal
spoon into the boiling jelly mixture and lift the spoon so the sirup
runs off the side. When the sirup no longer runs off the spoon in a
steady stream, but two drops form together and sheet off the spoon, the
jelly should be done.
[Illustration: Pouring hot jelly mixture into canning jars.]
Once the jellying point is reached, quickly pour jelly into sterilized
containers. When sealing jelly with lids, use only standard canning jars
and new lids. Pour the boiling hot jelly mixture into sterilized hot
jars, leaving 1/8 inch head space. Wipe the jar rims clean, place hot
metal lids on jars with the sealing compound next to the glass, screw
the metal bands down firmly, and stand the jars upright to cool.
The paraffin seal is recommended only for jelly. Pour the boiling hot
jelly mixture into sterilized hot containers, leaving ½ inch head space.
Cover hot jelly with hot paraffin to make a single thin layer 1/8 inch
thick. Paraffin should touch all sides of the container. Prick air
bubbles in the paraffin.
Heat processing of jams, preserves, conserves, and marmalades is
recommended, especially in warm or humid climates. Place filled jars on
a rack in a water bath canner or other large container filled with hot
water. The water should be an inch or two over the tops of the jars.
Cover canner. Bring the water to a rolling boil and boil gently for five
minutes.
Remove the products from the canner immediately when the processing time
is up. Place the containers on a rack or folded cloth away from drafts
to cool.
Let jellied products stand overnight to avoid breaking the gel. Remove
screw bands, and label the containers with the name of the product and
the date. Store in a cool, dry place. Jellied products have a much
better flavor and color if stored only for a short time.