Based on the provided reference, a specific method for cooling marmalade is used during the cooking process to test its consistency before jarring.
This cooling step helps determine if the marmalade has reached the desired setting point, ensuring it will have the correct texture once fully cooled.
Testing Marmalade Consistency
When making marmalade, knowing when it's ready to set is crucial. The reference describes a practical test involving cooling a small sample:
- Step 1: Take a Sample: Carefully take a small amount, about a teaspoon, of the hot marmalade from the pan.
- Step 2: Chill the Plate: Place the teaspoon of marmalade onto a cold plate that has been chilled beforehand, perhaps by keeping it in the fridge or freezer briefly.
- Step 3: Cool in the Fridge: Place the plate with the marmalade sample into the fridge.
- Step 4: Wait: Allow the sample to cool for a minute on a chilled plate in the fridge.
- Step 5: Test for Set: After one minute of cooling, gently push the edge of the marmalade sample with your finger.
- If the surface crinkles when pushed, the marmalade has reached the setting point and is ready.
- If it doesn't crinkle, the marmalade needs to cook for a little longer.
- Step 6: Repeat if Necessary: If the marmalade hasn't set, return the main batch to continue cooking. Repeat the cooling and crinkle test every 10-15 minutes until the desired consistency is achieved.
This method of rapid cooling a small sample allows you to check the set without waiting for the entire batch to cool, making the testing process efficient during cooking.
