I love shopping for preserves, and I love eating preserves. I love making preserves too, but here’s the thing: I cannot stand recipes that suggest that I cook my jam to the “desired consistency” or until it “passes the wrinkle plate test”. Say what?
Let’s be honest. I am not an expert at making preserves. Hence, I lack experience and therefore the visual cues are just about indistinguishable. As I stir boiling marmalade, sometimes I can feel that perhaps it is thicker than initially. Maybe. Well, I’m not entirely sure. See my point?
I hate guessing games and, as you know, I love to measure everything. And that is how the marmalade temperature experiment was born.
By Kitchen Heals Soul.
Read more here.
