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Making your own jam at home? Learning how to test for the setting point is key to achieving the perfect texture — not too runny, not too firm. Here’s how to do it with or without a thermometer.**
自家製果醬，最難掌握的其實不是風味，而是「凝固點」！太稀會變成果醬汁、太稠又像膏狀。今天就來教你兩種簡單測試方法，讓你每次煮果醬都剛剛好。
Method 1: Cold Plate Test（凍碟／凍匙測試法）
1. Chill a small plate in the fridge for at least 5–10 minutes.
先將平碟放入雪櫃，冷藏 5–10 分鐘。
2. When you think the jam is nearly ready, drop a small spoonful onto the cold plate.
果醬煮至接近完成時，滴少量果醬在冷凍平碟上，靜待片刻。
3. Push with your finger — if wrinkles form on the surface or the jam holds its shape,
it’s done!
用手指輕推邊緣，若表面出現皺摺、或果醬有微微凝結感，就是「凝固點」。
4. If not, return to the heat and test again after 5 minutes.
若仍未凝固，可繼續煮 5 分鐘，再次測試。
Method 2: Thermometer Test（溫度計測試法）
Don’t want to guess? Use a sugar or jam thermometer.
* When the mixture reaches 105°C (221°F), it has hit the setting point.
* Make sure to stir occasionally to avoid burning the bottom.
不想靠直覺？那就用果醬溫度計吧！當溫度達至 105°C 時，就是理想的果醬凝固點。
Yves Tips～
Using high-pectin fruits (like apples or citrus) makes it easier to reach setting point naturally. Low-pectin fruits may need added lemon juice or pectin.
使用高果膠水果（例如蘋果或柑橘類）可自然較易達到凝固點；而低果膠水果則可能需要加入檸檬汁或果膠協助凝固。
Another useful trick: pair low-pectin fruits with high-pectin ones to help balance the texture. 另一個實用小技巧：也可以將低果膠水果與高果膠水果搭配煮成果醬，以提升凝固效果與口感平衡。
歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~
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