Grab up a small plate and stick it in the freezer to get it good and cold. Once you’ve been cooking your jam for a good while (You’ll start to notice that it looks thicker), pull out a teaspoonful and drop it onto your frozen plate. Place the plate back in the freezer for about a minute and then pull it back out and check the consistency of your jam. If it’s good to go, you’re good to go! If not, keep cooking and try again in a few more minutes. You can also keep a glass of ice water with a spoon in it next to your pot for quickie thickness tests, but I tended to like the plate test a whole lot better.

Hope this helps anyone who might decide to try it out. It’s really quite tasty!