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

Recipe question for: Spiced Cider Jellies

Nozlee S. February 16, 2012

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

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

Recommended by Food52