Jam, marmalade or jelly: however you prepare your sweet spread, it’s always worth testing to see if it sets. You can find out why this is the case and how a gelling test works in this article.

Why is a gel test worthwhile?

You make an effort with your homemade jam, it tastes good, but it’s just too runny. Now you have several jars of liquid jam, which is not really suitable as a spread. This can be avoided with a gelling test – because as long as the jam is still warm, you can always make it gel later and give it a firmer consistency.

How does a gel test work?

The right time to test the jelly is when you have just made the jam and it is still hot. All you need for the rehearsal is a spoon and a small plate.

Put some jam on the plate.
Wait a minute or two and check if the mass has thickened and is no longer running.
If you are satisfied with the consistency of the jam, you can now fill it into jars.
Tip: The rehearsal works best if you chill the plate beforehand. For example, you can put it in the fridge before cooking the jam. If you are in a hurry, you can also put it in the freezer for a short time.

What to do if the gelling test didn’t work?

If the drop has not solidified, the gel test was unsuccessful. This could mean, for example, you didn’t use enough jam sugar or you added too much water to the fruit.

But that doesn’t mean your upstroke is lost. It is best to try cooking the jam for a few more minutes first. If the jam still remains too runny, you can save it by stirring in a packet of citric acid. The acid causes the mass to harden. Important: the jam must still be hot. You should then use another gelling test to check whether the jam now has the right consistency.