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

  • Posted by: ahstone
  • December 19, 2011
  • 1 Comment
Spiced Cider Jellies
Recipe question for: Spiced Cider Jellies

1 Comment

Nozlee S. February 16, 2012
Here's a resource for high-altitude cooking that might be helpful to you:

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