Gel point adjusted for altitude

Fragmentos de código

curl "https://api.oanor.com/jam-api/v1/setting-point" \
  -H "x-oanor-key: oanor_test_..."

await fetch("https://api.oanor.com/jam-api/v1/setting-point", {
  headers: { "x-oanor-key": "oanor_test_..." }
});

$ch = curl_init("https://api.oanor.com/jam-api/v1/setting-point");
curl_setopt($ch, CURLOPT_HTTPHEADER, ["x-oanor-key: oanor_test_..."]);
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
$out = curl_exec($ch);

import requests
requests.get(
    "https://api.oanor.com/jam-api/v1/setting-point",
    headers={"x-oanor-key": "oanor_test_..."}
)

Respuesta de ejemplo

Una respuesta real de este endpoint, capturada en la última comprobación de estado.

{
    "data": {
        "note": "Jam gels at about 4.5 °C (8 °F) above the temperature water boils at — 104.5 °C at sea level. Because water boils lower as you climb (roughly 1 °C per 285 m), the setting point falls too: at 1500 m it is near 99 °C, not 104.5 °C. Cooking to the sea-level figure at altitude over-boils the jam; always set the thermometer target to the boil point for your elevation plus ~4.5 °C, or use the wrinkle/cold-plate test.",
        "inputs": {
            "altitude_m": 0
        },
        "jam_setting_point_c": 104.5,
        "water_boiling_point_c": 100
    },
    "meta": {
        "timestamp": "2026-06-07T08:17:51.829Z",
        "request_id": "75ba93e1-51ab-4eea-b3e6-e66c0b5ac23e"
    },
    "status": "ok",
    "message": "Setting point",
    "success": true
}