Preserves and Sugar-Work

Spoon Test

1. Coat the back of a metal spoon with the mixture.
• If the spoon is very hot (e.g. from repeated testing), run it under the cold tap first, then dry it before testing.
2. Run your finger through the coating, if you want a loose set or a slump, the mixture should leave a clean line.
• If you want a more set preserve, it should wrinkle slightly.

Cold Plate Test

1. Place a freezer-safe plate in the freezer for 10min.
2. Run your finger through the coating, if you want a loose set or a slump, the mixture should leave a clean line.
• If you want a more set preserve, it should wrinkle slightly.
3. Replace the plate into the freezer between tests to keep it chilled.

Sugar Drop Test

1. While the syrup is till cooking, carefully spoon 1 t mixture and quickly pour it into cold water.
2. Retrieve the sugar by pressing it gently between your thumb and forefinger and examine it to determine the stage.
3. The higher the temperature of the cooked sugar, the less water there is in the sugar, so the firmer the sugar will be (see following table).
• Alternatively, use a candy thermometer to determine its temperature (see following table).

Typical Setting Temperatures

• Low-acid fruit jam and jelly: 105℃
• Fruit curd: 74-77℃
• White cake: 99℃
• For cake, or any large mass, consider removing it from the heat a little early, as carry-over cooking may continue to raise its internal temperature as it sits.

Sugar-Work Temperatures

These temperatures should only be used as a guide when measuring anything except pure sugar syrup, due to inaccuracies when impurities, acid, alcohol, or pectin is introduced.

Generally, err on the higher end to be safe.