I wish I'd never bought the thing! Possibly I have misunderstood its use.
The first batch of jam of the year was blackberry. Being a novice jam maker I bought a thermometer that was supposed to take the guesswork out of identifying the setting point. Just to be on the safe side, I put my saucer and a few spoons into the fridge.
Jam got to the required temperature and seemed to be forming thicker bubbles (do you know what I mean?) but just to be sure I did the cold spoon and saucer trick. No wrinkles so I gave the jam a bit longer.
You will have guessed by now that the jam has set a lot firmer than I would like.
Any advice please?