How to Tell If Syrup Is Ready (For Spoon Sweets, Jams & More)

There are several methods, old and new, to know if the syrup has the right density.

How can you tell if your syrup is ready?

It’s one of the most important, and often confusing, steps when making spoon sweets, jams, or homemade syrups.

If the syrup is too thin, your preserves won’t set properly; if it’s too thick, you may end up with sugar crystals or an overly dense result.

Fortunately, there are a few simple methods, both traditional and modern, that will help you get it just right every time.

Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how can we tell if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density.

If you do not want to see those sugar crystals at the bottom of the jar or mildew on top, there are a few ways to test if the syrup you have prepared has the right density.  

Depending on the content of water in each fruit some take more time than other fruit to set.

Let’s see some of these methods:

For spoon sweets (fruit preserves):

Using a spoon:

Thermometres were not always available, so if you don’t have a thermometre, try this old method, my mother used:

Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready.

Continue boiling until the flow separates into drops.

When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready.

If no drop forms, continue boiling and test again.

Using a saucer:

Chill a saucer in the refrigerator.

Put a few drops of the mixture on the small plate and try to move it around.  The syrup should fall in a slow, heavy drop, not a thin stream.

If it resists movement, then it is ready; remove from heat immediately.

 

Using a Thermometre:

Of course, if you have a candy thermometer things are much easier.

You test with the thermometre until it reaches 105^o C / 220^o F (at sea level), which is the setting point for most jams and spoon sweets.

Note:  If the syrup is properly thickened and the jars are sterilized, spoon sweets can be preserved for a long time at room temperature. Once opened, store in the refrigerator.

For jams or marmalades:

Follow the instructions in each recipe as well as the above method.

If you have done all the above and the syrup has not set, this means that the fruit did not have enough pectin.  This can be fixed by adding powdered pectin or other fruit which contain more pectin. 

Bring to a boil again for 1 – 2 minutes and follow the instructions on the package.  The one I use is 1 sachet (25 grams) powder for 1 kilo fruit and 500 grams sugar.

Store the jam in a cool, dry place and when opened store in the refrigerator.

Plain syrups:

For other syrups, used for making liqueurs, wetting cakes, etc., (usual ratio water and sugar 1:1) after boiling point, reduce heat and simmer for 5 minutes.

Tip:  Always add lemon juice in your syrup as it will also prevent the sugar from crystalizing.

Kopiaste and Kali Orexi,