When It’s Done
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.
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 ⅛ 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 ⅛ 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.