Table 1. Gelling Point – Take the temperature of the jelly with a candy or jelly thermometer. The temperature of the jelly should be 220°F if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. (See below) Temperature Test – Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of: | ||||||||
Sea Level | 1,000 ft | 2,000 ft | 3,000 ft | 4,000 ft | 5,000 ft | 6,000 ft | 7,000 ft | 8,000 ft |
220°F | 218°F | 216°F | 214°F | 212°F | 211°F | 209°F | 207°F | 205°F |
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