alpine jelly cone

The fruit bodies are cone-shaped, measuring up to 2.5 cm (1 in) across. They hang from a narrow attachment to the substrate. They are bright yellow to orange, with a gelatinous texture and a smooth and sticky surface on top, but have external hairs. The dried fruit bodies deepen to reddish-orange and become hard. The basidiospores are produced on the inner surface of the cup and are yellowish in deposit. The spores are sausage shaped, 11–18 by 4–6 μm, and have three or four septa. Like all members of the Dacrymycetes, the basidia are Y-shaped.

Similar species. Species with which G. alpina could be confused include Bisporella citrina, Dacrymyces capitatus (up to 3 millimetres wide), and D. stillatus (never cone-shaped). Guepiniopsis chrysocomus is a related species with a somewhat similar appearance. It has a yellow fruit body, larger spores, and uses rotting hardwood as a substrate.

The fruit bodies grow scattered, in groups, or clusters on decaying, bark-free conifer wood. A snowbank fungus, it is most common at higher elevations after snowmelt in the spring. It is found in North America west of the Rocky Mountains. In 2010, it was recorded for the first time in Iran. It may also appear in Sweden.

The edibility of G. alpina is unknown, but it is too small to be considered for the table. It has been claimed to be edible, but tastes bland at best. One guide classifies it as inedible.