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A question about a recipe: Spiced Cider Jellies

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I have a question about the recipe "Spiced Cider Jellies" from thirschfeld.
I made these and they are delicious, but they came out very soft (like jello) and weepy. I'm at 4600 feet, so i cut the temperatures down by 8 degrees. More pectin? Different temperature adjustments?

asked by ahstone almost 7 years ago

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1 answer 1277 views
Nozlee Samadzadeh
added over 6 years ago

Here's a resource for high-altitude cooking that might be helpful to you:

http://www.ext.colostate.edu/pubs/foodnut/p41.html#candy

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