I have a thermometer, but the only time I used it it only went up to 84, and the jam sey beautifully, so I shan't bother with it again.
I followed a tip about damson/wild plum jam, which was to poil them up, mashing with a wooden spoon now and agaain, then leave to cool overnight before destoning, on the pronciple that pectin from the stones gets into the plums.
I don't really know about the science of it, but it worked for me.
To change the subject, I don't really see that it's necessary to let jelly mixes drip overnight. Once you are only getting one drop every 3min 20 secs and falling, there can't be a lot more to come.
I think I'll give it another hour and a half, then reclaim my mixing bowl so I can make a crumble.
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