Gelling Test

When canning jams or jellies you need to learn what the sheeting or gelling point is. When stirring, lift the spoon out of the mix, the syrup should slide off as a sheet. It should not drip off. Once it seems to be at the sheeting or gelling point. Put a small amount of it on a chilled plate and put it in the fridge. Once it is at room temperature, check it consistency. If it is as thick as you want, then you are done. If not, let it cook some more and repeat the process the checking process.

This is not at gelling point.


This is at gelling point. The drops are coming off in a sheet together.