~ 3 ways to test for proper gelling point ~
Use a candy thermometer:
Boil until mixture reaches 8 degrees above the boiling point of water.
Sea level to 1,000 feet = 220 degrees F
1,001 feet to 2,000 feet = 218 degrees F
2001 feet to 3,000 feet = 216 degrees F
3,001 feet to 4,000 feet = 214 degrees F
4,001 feet to 5,000 feet = 212 degrees F
5,001 feet to 6,000 feet = 210 degrees F
6,001 feet to 7,000 feet = 208 degrees F
Use a spoon, also called the "sheeting" test:
Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon as seen in the last drawing.
Use a chilled saucer:
Place 2 or 3 saucers in the freezer.
Spoon a teaspoon of the hot jam onto a cold saucer and let it rest for 30 seconds. Push your fingertip into the jelly, and if it wrinkles, it's ready!
(If you need to test again, you should still have 1 or 2 more cold saucers in the freezer.)
~ Beginning jelly-makers should use at least one of these tests ~