Hi Tess! Apple cider's boiling point is a little higher than that of water; 219°F to 220°F. Because the cider boils for so long, it gets to this temperature pretty early on, usually within the first hour. It stays at that same temperature for the entire process. Unless of course, if you turn down the heat, then it would be lower. Because of this, temperature isn't a helpful indicator of when the cider is finished. The copper-colored bubbles were the clearest indicator for me that it was finished. Happy baking! Annabelle@KAF

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