I often talk about this when making jams and jellies, so I thought I would post it separately to ease the finding of it for everyone.
Take out the dish from the freezer and drop some liquid from the pot onto it. Push the liquid with your finger. If it wrinkles, setting point is reached and you can remove the pan from the heat.
You will get some notice; the liquid becomes gloopier, thicker and has a different smell, but keep your eyes on it, it can catch quickly and burn on the bottom of the pan, spoiling the taste. If not reached boil for a few more minutes and test again.
Once setting point is achieved, remove the pan from the heat and allow to cool down for 10 - 15 minutes. This is to allow the peel to be evenly distributed throughout the mix. If not allowed to cool it will all float to the top of the jars - aesthetically unpleasing...
Jar it up and seal the jars as detailed previously HERE.
