help, does anyone know what temp "reaching jelly point" is? the book I'm

[randi]

using doesn't seem to include that vital little bit of info. I have a table full of tomatoes and if I don't make the maramlade this afternoon I'll lose them all.

TIA

 

[andreaindc]

Hi Randi - a quick internet search seems to indicate that it is

between 220 and 222 F. (If you are more than 1000 ft above sea level, it drops to 218.) That said, I just made my first batch of jelly this year, so if you hear otherwise from someone more seasoned, I would use their info.

 

[randi]

thanks Andreia, I didn't think to try a web search, can barely think at all and

that may be a good thing smileys/wink.gif)

 

[mistral]

The vusual jelly point test is: . . . .

Pour the cooked mixture from a spoon held with the handle and bowl (of the spoon) held parallel with the floor (horizontally). The mixture should "sheet" off the spoon (it will look like a sheet) and will cover the length of the spoons bowl and when finishing or so will break in the middle and the sheet will form an upside down "U" shape with the mixture flowing to either end of the upside down "U".

I hope this makes sense. Once you see it you won't mistake it.

 

[randi]

honey, I'm on pain pills and muscle relaxors, nothing makes sense '-))) seriously,

I have done the sheeting test when I made jellies and jams several years ago. I think I can nail that one. thanks smileys/smile.gif

 

[rvb]

feel better soon, randi -- LONG distance smooches.

 

[andreaindc]

any time, Randi. hope you feel better soon!

 

[randi]

thanks for the help, I've got about 10 pints of tomato marmalade on my counter smileys/smile.gif and thanks

for the well wishes, shoulder is feeling much better this morning, just have to be careful what I do.