Peppers suspended but runny, not gelled:
Pectin Pre Set! Either to much acid in recipe, adding sugar too fast dropping batch temp. Too low or pouring at too low of temperature. All of these mistakes will make your jelly preset.
BOILING POINTS OF TYPICAL FRUIT/SUGAR MIXTURES AT VARIOUS ALTITUDES
| % Soluble |
Sea |
500 |
1000 |
1500 |
2000 |
2500 |
3000 |
3500 |
4000 |
4500 |
5000 |
| Solids |
Level |
Feet |
Feet |
Feet |
Feet |
Feet |
Feet |
Feet |
Feet |
Feet |
Feet |
| 50 |
216 |
215.2 |
214.2 |
213.2 |
212.3 |
211.4 |
210.4 |
209.4 |
208.5 |
207.6 |
206.6 |
| 52 |
216.6 |
215.8 |
214.8 |
213.8 |
212.9 |
212 |
211 |
210 |
209.1 |
208.2 |
207.2 |
| 54 |
217 |
216.2 |
215.2 |
214.2 |
213.3 |
212.4 |
211.4 |
210.4 |
209.5 |
208.6 |
207.6 |
| 56 |
217.5 |
216.7 |
215.7 |
214.7 |
213.8 |
212.9 |
211.9 |
210.9 |
210 |
209.1 |
208.1 |
| 58 |
218.1 |
217.3 |
216.3 |
215.3 |
214.4 |
213.5 |
212.5 |
211.5 |
210.6 |
209.7 |
208.7 |
| 60 |
218.7 |
217.9 |
216.9 |
215.9 |
215 |
214.1 |
213.1 |
212.1 |
211.2 |
210.3 |
209.3 |
| 62 |
219.4 |
218.6 |
217.6 |
216.6 |
215.7 |
214.8 |
213.8 |
212.8 |
211.9 |
211 |
210 |
| 64 |
220.2 |
219.4 |
218.4 |
217.4 |
216.5 |
215.6 |
214.6 |
213.6 |
212.7 |
211.8 |
210.8 |
| 65 |
220.7 |
219.9 |
218.9 |
217.9 |
217 |
216.1 |
215.1 |
214.1 |
213.3 |
212.3 |
211.3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
BOILING POINT OF WATER AT VARIOUS ALTITUDES
| ALTITUDE |
BOILING POINT |
|
| IN FEET |
|
FAHRENHEIT |
|
CENTIGRADE |
| 0 |
|
212 |
|
100 |
| 500 |
|
211.2 |
|
99.6 |
| 1000 |
|
210.2 |
|
99 |
| 1500 |
|
209.2 |
|
98.4 |
| 2000 |
|
208.3 |
|
97.9 |
| 2500 |
|
207.4 |
|
97.4 |
| 3000 |
|
206.4 |
|
96.9 |
| 3500 |
|
205.4 |
|
96.3 |
| 4000 |
|
204.5 |
|
95.8 |
| 4500 |
|
203.6 |
|
95.3 |
| 5000 |
|
202.6 |
|
94.8 |
| 5500 |
|
201.7 |
|
94.3 |
| 6000 |
|
200.7 |
|
93.7 |
| 6500 |
|
199.8 |
|
93.2 |
| 7000 |
|
198.8 |
|
92.7 |
