a test for pectin content, not a jell test, is to mix in methyated
spirits for a couple of minutes. the size of the globules indicates the
amount of pectin. never tried this test. came across it in a book.

one jell test while making jelly is dropping some in the ethyl alcohol.
another is letting the heated juice run off a silver or stainless steel spoon.
both tests are done before adding the sugar. I tried both tests several
times and they didn't work for me. I'd have to see someone else do it
right.

I read that the cold saucer test is for jam, not jelly. I saw it in a
government booklet on making jams and jellies. The same booklet gave the
ethyl alcohol test for jelly. Same booklet, different tests for jam and
jelly.


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