How do I check to ensure my soft spread made without the use of commercial pectin will form a gel?
There are three tests you can perform to ensure your soft spread made without the use of commercial pectin has reached the gel stage. • Temperature Test Cook the soft spread until it reaches a temperature of 220F, or 8F above the boiling point of water. Measure the temperature of soft spreads with a candy or jelly thermometer. Always insert the thermometer vertically into the soft spread and ensure that it does not contact the surface of the pot. • Sheet Test Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and sheet off the spoon, the gel stage haven reached. • Refrigerator Test Chill two or three small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the fr
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- How do I check to ensure my soft spread made without the use of commercial pectin will form a gel?
