Politics & Current Events
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.
major aw & other canners, I have a jam question/problem
Last week I made two pints of apple ginger jam. As far as I can tell, I followed all the instructions.
H opened up the one jar that didn't seal right and the jame was THICK and almost unspreadable. H microwaved it and now it's all crystallized. It's still really tasty, but it's not at all the consistancy I was expecting. What did I do wrong? Teach me.
Team Basement Cat
Knitting&Kitties
Knitting&Kitties
Re: major aw & other canners, I have a jam question/problem
Overcooking what my first thought, but I stopped when I hit the temp indicated. It's the first time I've made it, so I wasn't sure what I was looking for visually. What kind of consistancy should I be looking for?
I need an Alton Brown episode about the science of jam, I think.
Oh, I'm totally trying it again. It's a challenge now. I think blood orange jelly next.
It would be great to have a list of things to look for. I'll consult the almighty google and leave many offerings of cats wearing ridiculous things.
Ask, and ye shall receive (doing my part to continue religion week).
http://www.youtube.com/watch?v=zlIVZax10iw
I need to stop lurking since I can't post, but somebody tell her that apple jelly tends to jell very hard and I typically have to stop a few degrees short of standard temp. She didn't do anything wrong.
and
Also jells hard - pineapple jam. Marmelade. Though checking the calibration on the thermometer isn't a bad idea.
Pixy, are you like, channeling wawa? Or did you just get her head stitched onto your body?
(also thank you!)
My Goodness...another food blog. Featuring: Macarons from a old post with a photo taken by my mom for a break from my crappy food photos!
She possessed me for a short time. :oD She can't get onto TN from work to post, but she lurks.
Oh, ok! I was thinking maybe you were Whoopi Goldberg and I was Demi Moore. Which would make wawa Patrick Swazye and mean I have to make out with you to make out with wawa. And while I'm very thankful for the info, I'm not sure I'm makeout with you/wawa grateful. I'll make another batch and see.