Blackberry Jam Gel Stage. Prepare your canning jars by heating them in a pot of simmering water (180°f). cook until the jam thickens to a gel stage, 105°c/221°f on an instant read thermometer. butter or not, the foam will subside as the blackberry jam approaches. For example, at 1,000 feet in elevation, jams reach gel stage at 218 degrees f. If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. if the jam appears to have a “skin” on top or wrinkles when you gently push it, you know it has reached the gel stage. For every 500 feet above sea level, the temperature drops by 1 degree. if the jam moves very slowly or doesn’t move at all, then the jam has reached gel stage! gel stage ~ the gel stage is at 220 degrees at sea level. Test it by spooning some hot jam onto a chilled cold plate. bring the entire berry mix to a boil over medium heat, stirring occasionally, until the jam is thickened and reaches the gel stage, about 20 minutes.
from www.carolinescooking.com
If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. if the jam appears to have a “skin” on top or wrinkles when you gently push it, you know it has reached the gel stage. bring the entire berry mix to a boil over medium heat, stirring occasionally, until the jam is thickened and reaches the gel stage, about 20 minutes. Prepare your canning jars by heating them in a pot of simmering water (180°f). For every 500 feet above sea level, the temperature drops by 1 degree. For example, at 1,000 feet in elevation, jams reach gel stage at 218 degrees f. Test it by spooning some hot jam onto a chilled cold plate. cook until the jam thickens to a gel stage, 105°c/221°f on an instant read thermometer. butter or not, the foam will subside as the blackberry jam approaches. if the jam moves very slowly or doesn’t move at all, then the jam has reached gel stage!
Blackberry jam Caroline's Cooking
Blackberry Jam Gel Stage If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. if the jam appears to have a “skin” on top or wrinkles when you gently push it, you know it has reached the gel stage. cook until the jam thickens to a gel stage, 105°c/221°f on an instant read thermometer. Prepare your canning jars by heating them in a pot of simmering water (180°f). For example, at 1,000 feet in elevation, jams reach gel stage at 218 degrees f. Test it by spooning some hot jam onto a chilled cold plate. if the jam moves very slowly or doesn’t move at all, then the jam has reached gel stage! For every 500 feet above sea level, the temperature drops by 1 degree. gel stage ~ the gel stage is at 220 degrees at sea level. bring the entire berry mix to a boil over medium heat, stirring occasionally, until the jam is thickened and reaches the gel stage, about 20 minutes. If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. butter or not, the foam will subside as the blackberry jam approaches.
