jelly or jam. It is extremely solid. I have learned to add a little water and nuke it for a good consistency but I think I need to buy a better thermometer or hone my "I think it's ready" skills.
LOL... Me too Ruth... like a bouncing ball, but only jam and preserves. If they made jars that allowed foods to slide right out, sometimes there could be great preserved fruit slices! Can't seem to get it right even using the cold saucer. For me, maybe it is different since the sugar-free methods I use reacts differently than recipes with all the added sugar, which jells-up quicker.
I'm the opposite, I seem to err on the side of runny.
I'm a well rounded kind of person, I do both. And once in a while I get lucky and it's just right, LOL.
I'm getting better, though, I've been trusting a combination of how it looks, the cold saucer and my jelly thermometer...
I use the plate, thermometer and look at the bubbles. I'm just impatient!
I routinely reduce my sugar by about 20%, so I tend to have slightly runny jam/jelly. Which is OK by us - I like it when it oozes into the nooks and crannies of my english muffins, or the indentations on my waffle. I've never been fond of jelly that I have to cut with a knife.