Gel Stage Tests for Making Pectin-Feee Soft Spreads

This test is important to ensure that your honemade soft spreads will form into gel when it cools. If your recipe fails the gel test, cook for a few minutes more.

Temperature Test (most reliable)

For elevation at or below 1000 feet, cook until the mixture reaches 220°F/104°C, or 8°F/4°C above water's poiling point (at higher altitudes, subtract 2°F/1°C for each extra 1000 ft (305 m) of elevation). Measure the temperature with a candy or jelly thermometer (insert vertically & ensure it doesn't touch the surface of the pot).

Sheet Test

Dip a cold metal spoon into the pan with the boiling soft spread. Lift the spoon & hold horizontally about 12" above the pan & out of steam. Watch the consistency of the syrup as it runs off the edge. The longer the syrup cooks, the heavier the drops will become. The soft spread is ready when there's no longer 2 or 3 drops: instead, there should be a single "sheet" falls off the spoon.

Refrigerator Test

Before  this test, remove the pan from heat to prevent scorching. Drop 1 teaspoon of the soft spread on a plate and freeze for 1 minute. The mixture has set when the surface wrinkles upon pushing the edge of the spread with your finger.