How do you do the gel test?

Answer

Test for a gel (jam making) wording is usually test for setting point (UK anyway) maybe this is why question is unanswered or maybe everyone is asleep!

To obtain a good set for jam , (if one has not the aid of a good thermometer

The jam depending on the pectin level within the fruit. if it be lacking in pectin or fruit is of poor condition, the jam will be difficult to set.

Fruits high in pectin obtain a good set. IE Gooseberries, blackcurrants,

plums.

Commercial pectin can be purchased in bottles. or sugar with pectin (jamming sugar) can be purchased. Or choose a high pectin fruit to mix with a low one. experiment with different fruits.
cooking apples are good for mixing in with strawberries for example

As for most jam making ,a good rolling boil is needed and timed approx to the recipe

The cold plate wrinkle test is quite an easy test for a set.

Place two small plates in the fridge, whilst making your jam.
After the desired rolling boil time ,remove pan off the heat , and take a small amount of jam ,place on the cold plate from the fridge.
Leave for 1/2 min then push finger through gently, if it wrinkles you have a set. If not boil for longer.

Hope this helps , I never use a thermometer myself I only ever use this method of testing.

My tip for testing jam is: I put SOME of the jam into a medium sized bowl, and I tilt the bowl. If the jam runs down, boil it some more. If it stays in the same spot, (or moves very little) it is done. It is as simple as that.

First answer by Malsteddies. Last edit by Malsteddies. Contributor trust: 39 [recommend contributor]. Question popularity: 44 [recommend question]