Boil, Full Rolling
| Term | Definition |
|---|---|
| Boil, Full Rolling | A rapid boil, usually foaming or spurting, that cannot be stirred down, achieved at a temperature of 220F (104C). This stage is essential for attaining a gel when making cooked jams or jellies.
|
| Term | Definition |
|---|---|
| Boil, Full Rolling | A rapid boil, usually foaming or spurting, that cannot be stirred down, achieved at a temperature of 220F (104C). This stage is essential for attaining a gel when making cooked jams or jellies.
|