Temperature for jam making?
So, I'm not an experienced candy maker, bear with me if this seems stupid.
I'm at a little less than 2000 feet in elevation. Can't seem to get my jam temps higher than about 210 no matter how hot or how long they boil. I'm trying to make a couple of no-added pectin recipes from Mes Confitures.
She says I need to take the jam or syrup to 221. What do I do? I got what appears to be a soft-set on the blackberry jam and I'm boiling my apricot syrup right now.
I got fed up trying to wait for the raspberry chocolate the other day. I added liquid certo and the end product is thicker than I would like.
I've tried all four of my thermometers BTW so I think the temp is accurate.
Thanks for any advice you can give to a newbie!