Northern California Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**anneg** Marmalade school
How'd you do your marmalade? This will be my 1st time. School me please 
Re: **anneg** Marmalade school
what's your email address? when i get home i'll find the url for the blog that has great instructions. i printed it out, thank goodness, because i can never find it. if it's no longer online i'll scan it for you because it's got the best step-by-step instructions i've ever come across. i have written instructions for my recipe that i can send you, too, but you should really refer to this blog once i find it.
that said, it's not that hard. the most important thing to keep in mind i you need a good four to five hours to devote to it. i finished up my batch last night and went to bed around 11 pm (it was a small one, six pint and one half pint jars). i don't know how many lbs of lemons i used... 1/3 to 1/2 a paper shopping bag's worth. you will need a large stock pot, larger than you think you need!
use a food processor to slice your lemons/oranges. the first time i did so was a transformative experience not only in terms of labor but consistency of the marmalade. i haven't made orange marmalade except for blood orange and the sugar/citrus ratio is different from lemon, so search around for it. i was on auto pilot that day and did the same as the lemon. der... luckily a little vinegar cut the sweetness but it was almost candied because of the excessive sugar. if you're trying orange marmalade i'd do a search for what are the best type of oranges to use. i know the stuff in the store oftens says "seville" oranges and i think they're less sweet. i guess what i'm trying to say is keep in mind how sweet your oranges are and don't be afraid to use less sugar is you're working with really sweet ones.
the hard/time consuming part is prepping the citrus. once it's on the stove you just have to cook it until it's ready to can. i was really shocked at how easy it is. i don't usually do a water bath to seal the jars because it's a huge pain in the a$$. i flip the jars for 5 - 10 minutes, then flip them back upright. for some things you should do a water bath (though i cannot remember which) and when i finally do them i will do one. if you do a water bath you don't NEED the special pot. stick a few round cake cooling racks on the bottom of a stock pot. it's not as tidy as the specialty pot but in my tiny house, the last thing i have space for is another huge stock pot (i already have two).
send me your email and i'll send along my directions (and when i get home, the link and/or PDF scan of the blog i mentioned before).
WOOHOO! Thanks. Yeah, I've got oranges already that I'm going to use. We'll see how it goes.
nest name at gmail.com