Jam.

Jam today: brilliantly simple preserves - Telegraph:
"Testing for a set I use a sugar thermometer (the setting point for jam is 104.5°C, though fruits high in pectin set a couple of degrees lower), but rely more on the 'wrinkle' test.
For this put a plate into the freezer.
When it's time to start testing for a set (when the rolling bubbles have calmed down and the jam looks heavy and glossy), spoon some jam on to the cold plate, put it in the fridge for a couple of minutes, then push the jam gently with your finger to see if the patch wrinkles a little.
If it does the jam is ready.
It is important to take the pan off the heat while you test for a set, to prevent overcooking.
Sterilising Wash your jars in soapy water (lids as well) or put them through the dishwasher.
Place in a roasting-tin (it makes moving them easier) and put in an oven preheated to 110°C/225°F/gas mark ¼ for 10 minutes.
I wash them just before I start making the jam then put them in the oven.
That way they are hot to pot as soon as the jam is cooked."

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