Three methods of testing for doneness in jelly made without added pectin are given below. Of these, the temperature test is most dependable.
Temperature Test – Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 220°F, 8°F above the boiling point of water, if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. See Table 1 below.
For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water
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Three methods of testing for doneness in jelly made without added pectin are given below. Of these, the temperature test is most dependable.
Temperature Test – Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 220°F, 8°F above the boiling point of water, if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. See Table 1 below.
For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water
Answer:
It's TEMPERATURE TEST