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.
Fixing overdone jam
I made some really great tasting jam this weekend, but let it cook a bit too long & it is super "jelled" like to the point where it is hard to get it out of the jars. 
Has anyone here reconstiutued something like this before? I was thinking about maybe reheating with some water to help get the right consistency.
Re: Fixing overdone jam
I didn't use any pectin
It is a marmalade that has bits of candied blood orange peel in it. I think I am going to reheat tonight with some water, and take out the candied pieces. I can make them into candies covered in dark chocolate.
Hopefully that will help.