Kitchen Adventures

Spoiler Alert!!! Through The Loops Mystery Shawl: Clue One!

 

Spoiler Alert! Spoiler Alert!!!! Scroll no further if you don’t want to be spoiled!!!!

EEK!

A fall shawl!!!!

I think I told you guys a few weeks ago about how I really wanted some new shawls since I gave almost all of mine away last winter? Well I joined Through the Loops Mystery Shawl on ravelry!

Last summer my instagram pals Kayanna, Dianne, Michelle, Colleen & I did a mystery shawl together with some mixed results. I think we all finished but I’m not sure if anyone truly loved theirs? I didn’t love mine. Actually, scratch that out. I loved mine BUT it was incredibly small and not even remotely practical. I only recently (like last week) brought it to my local yarn store to see if I could do anything with it,. I don’t think it was the designers fault, I think I probably didn’t realize how the measurements worked out. I’m not very good at those sort of things.

So this summer! Mystery Shawl! Let’s do this!!!! I was feeling a little nervous. But I wanted to try it. I’ll be 100% honest with you guys, I joined because I loved the icon. Isn’t that terrible? Judging a book by it’s cover…joining a knit-a-long because of it’s icon! ;) I mentioned that I loved it on Ravelry and the designer said she loved Edward Gorey. SOLD! COUNT ME IN! I’M SIGNING UP!

The intro pdf made me pretty confident I made the right choice, Kristen has you pick three colors and wrap them around a toilet paper roll to see how you’ll like them together. Totally clever.

I’m using the following yarns on size 6 needles:

  • Plucky Feet in Sticky Toffee. This yarn started life as a pair of socks but I didn’t love how they fit so I frogged them. I might go as far as saying that if there was ever a color I felt was dyed for me, it would be sticky toffee. It truly glows.
  • Plucky Feet in Lonesome Highway
  • Sundara Petite Sock in Rhythm of the Saints. Ok, I *love* this yarn. It’s stunning. Photos will never do it justice. Imagine the prettiest burgundy your brain can think of, then add a tiny dash of pink. That’s this skein. The base of this yarn is different than the Plucky, it has more twist and I like the texture that it’s giving the lace.

The colors are Halloween/Autumn inspired. It’s my favorite time of year. I can’t get enough of it. I think it’s going to match my Halloween donut quilt. (side note: did you guys know there is a line of fabric called Nevermore? I want it ALL! )

On a scale of 1-5 of trickiness, I’d give this a solid 4. I sat through 5.5 episodes of NCIS, plus two hours of complete quiet for the lace section. That being said, I am *not* a very confident or intuitive lace knitter. HOWEVER! The pattern is written super well. It has both chart and written directions, plus row counts. Incredibly helpful. I was off once and was able to rip back and fix my mistake so that was cool! By the last section of repeats I finally figured out what I was doing. It only took me a full day of knitting to figure it out. ;)

It’s going to be 106 degrees this weekend, that makes me wilt just thinking about it. The only good thing about summer heat?

Summer veggies!!! My garden is already giving us generous hand fulls of these little cute tomatoes. I can’t for the life of me remember the variety but they come in yellow, orange and red. I tossed them with some spinach, pesto, eggs and homemade garlic sausage for a fast & easy frittata. YUM!

 

<3<3<3

 

(the well loved medium multibowl & tart dish courtesy of Le Creuset :))

My favorite snack ever. And my favorite pan ever. Le Creuset’s Soup Pot.

Where do I begin today’s blog post?

 If it was legal to marry a pan..

 

Snacking is why I’m chubby..

I love Friday’s..

 

Ok let’s start here:

In August Le Creuset sent me some amazing pans to try and review. Crazy right? I’m not a food blogger at all, I’m just a girl who loves to cook. A lot. And I like inspiring other people to cook, via instagram and by teaching them in classes.

I’m going to have a full week of pan/cookware reviews coming up soon but I can’t stop obsessing over this pan so I’ll share a smidge about it today. And popcorn. And dill.

One of my hugest pet peeves is when a company gives a person an item to review and then 24 hours later, they give this gushing, glowing review. What the what?! How can you form an opinion that quick?! I certainly can’t. Which is why I rarely accept things from manufacturers and why my blog is ad free. But this pan? I’ve lived with it. I’ve dropped it. I’ve had cooking successes and failures in it. It’s been abused. And hands down, without a doubt, if you asked me what my very favorite pan is, I’d say this one. If I was stuck on an island with one pan, this would be my choice. It’s my soulmate in pan form!

It’s real name is Le Creuset’s 4 1/4 Qt Soup Pot. The color I have is called Ocean and it’s quite possibly the most beautiful color. A few years ago Chop surprised me with the tea kettle in the same color and it’s dreamy. A perfect slate gray. And it’s DURABLE. I’ve brought it too and from cooking classes, friends houses, camping, etc. I had a rather memorable occasion  (read that as, I was horrified!) when I was juggling things out of our car and dropped it onto the pavement. No dings. No scratches. Relief for sure!

Our electric stove is quite possibly one of the worst. It’s ancient (no really!) and it has two settings: barely on and flaming hot. This pan distributes heat wonderfully. I can simmer soups successfully, I can create amazing jams and it goes from stove top to oven perfectly- ala my favorite curry recipe. 

Ok, so later on I’ll tell you more about this pan because I’m totally in fan girl mode right now and I’m rambling and I REALLY want to share with you my obsession with popcorn! And dill!

When I was little my mom, who’s an amazing cook, would make things like chicken & dumplings and I’d throw a hissy fit because I hated the green floating things (dill). Thankfully I’ve grown out of my hatred of dill (like, 3 months ago).

So now I eat dill like, daily. On eggs, mixed in yogurt cheese, in soups, on baked yams. Basically, dill 24/7. And now..dill popcorn.

I saw on pinterest a link to Soule Mama’s blog post about popcorn. And I thought it would be fun to take some photos of my favorite popcorn and share them with you!

I make my popcorn on the stove top using Simply Recipe’s method, which is super easy and always works out perfectly. Even if you have a horrid stove. You just need a good pan. ;)

Here’s what I do differently:

A heaping tablespoon of coconut oil instead of another neutral oil. I found this out accidentally, I don’t keep many oils in the house except for olive oil, which you shouldn’t use because it’ll burn. I had a heaping tablespoon of coconut oil left in a jar and gave it a try…perfect!

I use 1/4 cup of dill, a hearty shake (or 5) of Bragg’s Sprinkle, a melted tablespoon of butter, some smoked Alder salt (it sounds weird but it’s heavenly), some garlic powder and a healthy grating of romano cheese. That’s it. And it’s perfect for Friday’s! You can eat it out of the pan if you are lazy like me or share with your family.

You know what else is perfect for Friday’s?! Springtime Sampler. YES. It’s ready for pre-sale today and it has a chart to get you started! And theworkroom has floss bundles and fabric!

That’s a lot of info for one blog post huh? I’ll be back on Monday with some Springtime Sampler sneak peeks.

Have a good weekend!

Knit Mason Jar Cozy & Coconut Chai

Two of my favorite things in one post, knitting & cooking!

More like, blending, not so much cooking!

Last week I made a mason jar cozy using MisoCraftyKnits pattern! It was so fast & fun! It fits perfectly!

I used some tosh merino dk in vanilla bean and size 5 needles. I followed the ribbing for the convertible pattern but mine doesn’t fold down since I usually only drink from the pint jars.

I think my fall treats are going to be a Cuppow & some David’s Tea! I’ve never tried either, I wish I could buy David’s tea locally so I could smell it and see which ones I like best. If only the internet had scratch and sniff….but on second thought that might be a rotten idea.

I love chai tea, it’s one of my favorite fall treats, it’s spicy and cinnamon-y and a little bit sweet. I like that! But it’s still summer and it’s too hot for hot tea! All summer long I’ve been playing around with making iced chai more summer-y.

Enter Coconut Emulsion! Fancy right? Not really! I think I’ve told you guys about this before. You can buy it online or at most cooking supply shops, I’ve never seen it at grocery stores but if you live in a larger city you might be able to find something similar there! This bottle will last you FOREVER. Trust me on this. Last fall I bought a jar of pumpkin so I could make my own pumpkin spice simple syrup and for some reason I thought two tablespoons would be plenty…in reality it’s more like a teaspoon was needed. One sip and I thought I was going to die. Totally gross-town. Less is more with emulsions.

So what I do is make a bunch of chai concentrate, I make mine from scratch using this recipe as a base and I edit it, sometimes more cardamon or less cloves, always more orange and a heavy dash of vanilla bean paste, it really all depends what I have on hand & what I can beg my mom to mail me. She has access to better spices than I do. ;) I almost always make mine decaf, I rarely drink caffeine.

Sometimes I buy Trader Joe’s brand chai latte mix which is good! But you can use Oregon or whatever you like. I make a few pint jars of concentrate at once, I’ll either keep them in the fridge or freezer. After you strain the spices out (or have finished mixing from a mix!) I start to add coconut emulsion and start with a 1/4 teaspoon at a time, tasting frequently, especially if you are making just one mug full. Then I like to freeze coconut milk in ice cube trays and add them in! My favorite way to drink it is to put it in a mason jar and shake the heck out of it, the chai will froth and be super cold and amazing. I drink Silk brand Vanilla Coconut milk, it has a smoothness I like more than almond milk.

Also, this emulsion is amazing in homemade pina coladas. Just saying! ;)

:):)

Food in Jars: A Book Review

I won a cookbook! Neat right?! I never win things! Aimee happened to be having a giveaway the same time I was canning peaches so I tagged some instagram photos and woo! I won!

My book arrived on Tuesday evening, I spent the entire night reading it, cover to cover. Twice.

The book is called Food in Jars by Marisa McClellan. She has a blog called Food in Jars that I super enjoy.

I love canning, love love love it. Last summer I canned over 250 lbs of produce, I teach canning in my spare time and I’ve won a bunch of ribbons at the fair for canning. Seriously, it’s one of my favorite things to do on earth.

I own two canning books. I have the Ball Book which I use nonstop, it’s basically my bible & go to guide. I have the Blue Chair Jam Cookbook which if it wasn’t given to me as a gift, I would have returned. Harsh but true.

Here is what I love about Marisa’s book:

It’s approachable. I love the tone of the book, it’s so perfect for people who want to try canning but are intimidated. It’s very down to earth, with full color photos showing how to fill the jars and gauge a jam’s set. The introduction is filled with the basics of canning written clear & concisely. You can tell Marisa loves to can and she’s good at sharing that love in written form.

I really enjoy the conversational style of writing in the introductions to each recipe and chapter, that is the only down fall of the Ball Book, it has no personality! Recipes (to me at least!) need to have some sort of life behind them! The photos are in the book dreamy and the book itself is really quite beautiful, I love the weight of the paper and fonts used. I’m a sucker for anything well designed.

The book is broken down into categories:

Jams
Fruit Butters
Jellies
Marmalades
Curds & Conserves
Chutneys & Condiments
Pickles
Salsas & Relishes
Tomatoes
Syrups
Whole Fruit
Granola in Jars (cute right?!)
Nut Butters
Other Foods in Jars

Basically, you could build your entire pantry with this book and I love that. The recipes are unique and inspiring, like Lime Curd, Gingery Pickled Beets (!!!!) and Bing Cherries in Red Wine Syrup. I’ve already book marked a whole slew of recipes I want to try next. For me, that’s what makes or breaks a cookbook (or knitting book or quilting book!), I want to get a LOT of out of it, not two or three things. I want to try the Rosemary Salt, the Cultured Butter, Pickled Sweet Cherries and Cranberry Ketchup for sure! And! homemade Nutella! I use my moms recipe but the one in the book is really similar, so that’s super rad!

The recipes themselves are really neat, I made the cranberry syrup (page 179) and I made it *exactly* as the recipe is stated. And it’s perfect! I got exactly 4 half pints and the flavor is crisp & sweet! I’m super excited to make fizzy drinks & cocktails! Easy peasy! I like that she mentions to not be tempted to squish the cranberries while straining them…of course that was what I wanted to do, but I restrained myself and I have beautiful jewel toned jars for my cupboard!

I honestly hope she writes another book, this is going to be one that I for sure suggest to friends & students! woo woo!

:):):)

ps: I won this book but no one asked me to review it & I wasn’t compensated, I did it because I think it’s a rad book! :D The End!

How I spent my birthday morning & afternoon:

Since my birthday fell on a Wednesday and Chop had to work, I really wanted to relax & spend the morning/afternoon doing fun things.

I sewed a farm block called hovering birds (new name: hey chickadee!) out of some favorite fabrics.

I listened to The King is Dead & worked on my autumn socks. Isn’t this yarn dreamy? Plucky Feet in Sticky Toffee!

I wrote in my Smash Book about who I am at 30. This was kind of tricky! I realized this winter that my goals and dreams weren’t really lining up with how I was living my life and the past 6 months I’ve been working my butt off trying to change that. So far so good! I made notes of my favorite books, foods, fabric & yarn, states and then general things like music I’m obsessed with and personality traits. Plus about a zillion inside jokes that I share with Chop.

My favorite part was spending the morning in the kitchen. I absolutely LOVE cream pies but I also LOVE salty & sweet together. I used King Arthur Flours chocolate cream pie filling recipe which was easy peasy. The only substitution I made was heavy cream and vanilla coconut milk instead of heavy cream and dairy milk.

Instead of a normal pie crust, I crushed some Newman O’s and some pretzels together with a 1/4 cup of melted butter (no calories on birthdays ;)) and pressed it into a shell, then par baked it and then tossed it in the freezer until it was ready to fill. It was PERFECT. The whipped cream was soft and sweet, the filling with rich chocolate and smooth and then the pie crust was salty, sweet and crunchy! I could only eat a 1/4 of a piece, it’s VERY rich.

I even wore a cat tshirt and had bed head all day! Perfect!

Thanks so much for all your birthday wishes! <3<3<3

Let’s Make Salsa!

Salsa Party!

Let’s make salsa today k?

This is totally the easiest stuff on earth. I never bother with store bought stuff anymore because this is so fast, so fresh and totally customizable.

My favorite salsa involves:
lots of tomatoes
a little heat
tons of garlic and onion
heavy on the cilantro
light on the cumin
sweetness

If your perfect salsa doesn’t involve these things, feel free to switch it up!

Ingredients:

3 medium tomatoes
1 can Muir Glen Fire Roasted Tomatoes
1 Anaheim Pepper, seeds removed
1 Jalapeño Pepper, seeds removed
2 TBLS honey
3 cloves garlic, peeled
2 TBLS dehydrated garlic (vampires won’t want anything to do with you!)
2 TBLS dehydrated onion
dash of cumin
dash of red pepper flakes
dash of chili powder
giant handful of washed cilantro
juice of one lime

Take everything and toss it into a food processed and whirl until it reaches your desired constancy. I like mine finely minced. If my tomatoes aren’t very watery I’ll add a TBLS of water at a time until it’s less paste-like and more salsa like!

Each time I make this I’ll do it a little differently, sometimes more peppers or if my peppers aren’t ripe, a can of rotel. Sometimes I’ll roast the tomatoes myself if I have a bunch. Or I’ll use agave instead of honey. Really, whatever you like!

I don’t add salt because I like salty chips and I like to use my salsa in chili, tortilla soup, on eggs, etc. You can of course add salt to taste!

PLEASE REMEMBER! While I keep my salsa in a canning jar in the fridge, THIS IS NOT A CANNING RECIPE. It doesn’t contain the proper amount of acid to be safely canned and shelf stable. If you want to make salsa for your pantry that is safely canned, this is a recipe I’ve made numerous times with great results.

Happy Friday! Adios!

Guising Mini Quilt

Remember when I knew how to use the straighten tool in photoshop? No? Me neither! I need photoshop for dummies ;)

Today is my 30th birthday & I’m probably doing something fun for myself, like baking a chocolate coconut cream pie. Or eating potatoes au gratin in stretchy pants. Or knitting some new socks. I have lots of things to think about today. My 20s, I’m excited to say, are behind me. Woo Woo!!! 30 year old me is already way smarter than 28-29 year old me. I’m sure I’ll talk about this more this upcoming year.

One of my favorite things EVER is Halloween (did you miss this memo ;)) and I made this Halloween mini last month and never shared it! One of my goals is to share more. My goal in August is to make myself a Guising quilt, just a simple lap quilt. I can’t wait to start it, this line makes me SO happy!!!!

The template I used was this one which was SUPER fun but I somehow lost the directions (of course! ;)). I’d bought it years ago and this was the first time I’d tried it! It was my first time doing lots of curves and lots of y seams. Not too great but not shabby. I’ll share it either way! ;)

I quilted it using 50 wt Aurifil in a chocolate brown, it’s really pretty. I used a scrap of Quilter’s Dream Orient batting and it’s so soft and drape-y, very dreamy, even for a mini!

Normally I don’t wash my minis but this one I SOAKED because I used gray chalk to mark the lines. I’m glad I soaked it, it gave it a little crinkle but nothing too crazy. Perfect!

Cross your fingers that birthday me is eating lots of treats & hopefully wearing a Pusheen tshirt. It feels weird to schedule posts in the future but I’m going to go with it! I feel like I’m Alan Rickman leaving myself voicemails. Only a few of you will get that joke, the rest of you will think I’m crazy! ;)

Come back tomorrow for some Farmer’s Wife blocks k?!

Garden Peppers

Look at these beauties!

I’ve been able to pick a decent amount of peppers from the garden about every two weeks so far this summer. I have 4 plants, two bells and two Anaheim’s. They are loving the mild summer we are having for sure!

Last summer I planted a large garden, this year I’ve kept it kind of small and everything in containers. I have two tomato plants, one is a black krim and that seems to be the happiest. I’d go as far as saying that it has become my favorite tomato, it’s beautiful and very meaty. I have 14 lemons on tree. We’ve had lots of potatoes and onions.

I pulled up all my garlic that Jackie & I grew together on our cross country garlic experiment. We went through school together, she still lives in MA & I live here in Northern California. This fall she sent me hard neck garlic bulbs to plant and it was SO much fun. We were constantly tagging each other in photos on facebook as our garlic grew. I ended up with over 20 heads of garlic. I have them hanging in our pantry and it’s really satisfying to just walk in & snip a head off as I need it.

We have a mystery plant too! I decided not to use our raised bed this year, we planted corn/tomatoes/peppers/etc in it last year and I thought the soil could use a rest. We’ve been spreading compost in it every once in awhile and now…MYSTERY PLANT! I’ve been posting photos of it on facebook and instagram, the majority thinks it’s either a cucumber or a pumpkin. I’m leaning towards pumpkin because I’ve always wanted to grow pumpkins.

Once I have another ripe tomato I’ll post my new favorite salsa recipe. I canned a lot of salsa last summer and we went through it SO fast, this year I’ve been making 2 jars a week of fresh salsa and I keep thinking “ok, this week I’ll put some in the freezer” but it never happens. It’s just easy to put it on everything, eggs, tortilla pie, chicken breasts..we are salsa addicts and we might need a 12 step program!

If you’ve noticed July was quiet around here, I had a blog glitch but I think Chop fixed it last night so I’ll be posting July’s Aurifil BOM post, a Farmer’s Wife Block that I hand pieced (!!!), a new Guising mini quilt and two shawls I knit last month. And! The Pumpkin’s have a new tomato pattern exclusively on kitschy digitals!

:):)

Favorite Snack: Blackberry Lime-Aid Jam

I was rummaging around in our garage freezer earlier this week, hunting for some secret venison back-straps when I found 5 little purple containers of this freezer jam from last summer.

I think freezer jam is silly; a waste of freezer space to be completely honest. I’d rather freeze meat, vegetables & ice cream ;) But finding these squirreled away definitely brightened up a dreary week. I’d gotten a coupon for Ball’s new-ish plastic freezer half pints and decided to try them out using this recipe. I switched it up, skipped the pectin, & substituted Hansen’s Ginger-Ale for the water.

Recipe as adapted from BH&G Canning

5 1/4 cups sugar
3 cups crushed blackberries
zest of 2 limes
juice of 2 limes
can of Hansen’s Ginger-Ale

In a large bowl, combine sugar, blackberries, lime zest and juice. Let stand at room temperature for 20 minutes, stirring occasionally.

Add mixture to a small saucepan with ginger-ale and bring to a soft boil.

Stir until well combined and not grainy (I prefer baking sugar to standard for jam making). Let it thicken slightly, 225 degrees will help it gel but it’s not necessary unless you hate runny jam.

Ladle jam into half-pint freezer containers, leaving 1/2 inch headspace. Let stand at room temperature for 24 hrs and then move to refrigerator for up to 3 week or freezer for a year.

I like mine on whole wheat toast with a schmear of cream cheese.

Making Marmalade

Marmalade is one of my favorite jams. It’s the best way to use up some big oranges and a fun morning in the kitchen.

I think marmalade is pretty beginner friendly, there is no added pectin. It’s a lot of hands off time, letting the fruit cook down and caramelize slightly in the pan. I like making it because the yield is pretty high, it’s super bright & summer-y in the jar and I can do other things while it’s softly boiling- like laundry or emails.

Recipe:
as adapted from Ball Complete Book of Home Preserving (if you are thinking about canning, get this book! no seriously! right away!)

Yield: 8 half pints

2 1/4 lbs oranges, unpeeled but scrubbed clean.
grated zest and juice of a lemon
6 cups of water
9 cups bakers sugar (This is just extra fine sugar, I find it dissolves better in jam)
1/2 cup honey

optional:
vanilla bean paste and vanilla vodka for an orange creamsicle marmalade
2 habanero chili peppers and a dash of red pepper flakes for a spicy marmalade

Wash your jars in hot soapy water, then place them in a water canner with at least an inch and a half of water covering the jars. Do not use them straight out of the package. Set the canner on the stove to boil, set the lids and rings in a small sauce pan on the stove in simmering warm water. Don’t boil the rings and lids. I always sterilize a few extra jars, just in case!

Put 4-5 metal spoons in your freezer.

Using either a very sharp knife or a mandolin slice your oranges with the peel on very thin (1/8th to a 1/4 inch thickness) and remove the seeds.

Zest your lemon.

Combine lemon zest, oranges, juice of the lemon and the water in a large stock pot. Bring to a boil. Once it starts to boil, lower it to a gentle boil. This means the bubbles are there but it’s not a crazy rolling boil. Once it starts to gently boil, set a timer for 40 minutes. During this time I like to stir occasionally, check my email, do laundry, etc. But keep in mind that you are COOKING. Don’t abandon your oranges completely or they’ll scorch, especially if you are using a thin metal pot.

During the gentle boil your fruit will start to turn a light yellowish orange and fall apart. This is good!

After 40 minutes, feel free to spice things up by adding some habanero chili peppers or dried red pepper flakes.

Set a timer for another 30 minutes and partially cover. You’ll keep boiling gently but really keep an eye on it. The fruit is starting to break down a lot now, the peels will start to break. I like to press them against the pan every so often, if they fall apart easily, I know I’m getting close to done. Plus I prefer smaller peel bits in my marmalade.

I know, 40 minutes and another 30 minutes of cooking. You are feeling like this is a long time right? Nope! It’s what gives marmalade it’s deep taste and characteristic darker bright orange color.

After your 30 minute timer goes off, it’s GO TIME. If you’ve added peppers, remove them now.

Add 9 cups of sugar, a little at a time, mixing well. I pre-measure out the 9 cups so I’m not digging around in the sugar bin. Keep the jam boiling and set a timer for 15 minutes, this is what causes the marmalade to thicken- the super rolling boil and the sugar. Towards the end I add the honey. During the last 5-7 minutes of cooking, grab the cold spoons from the freezer and dip them in the marmalade. This is called doing a sheet test. You want the marmalade to come off the spoon in a sheet, not single drops. Drops mean the marmalade is still too liquid-y and needs to keep cooking.

At this point, it’s easy to get overwhelmed, the mixture is at a rolling boil, your stirring often so it doesn’t burn, it’s foaming, but don’t worry. It really does take 15 minutes to gel, sometimes longer. I was at 19 minutes before I got a nice sheet off my spoon. I also keep a thermometer in the pot, 220 degrees is generally when it thickens, but if you are at high or low altitude this temperature will be different. Let the fruit cook, it will foam and that’s ok! If you get overwhelmed and are concerned about burning it, keep in mind that there is NOTHING wrong with marmalade that is slightly runny. It makes excellent marinade for chicken, fish, duck, pork…really anything. Plus of course on top of ice cream and in oatmeal.

Once your fruit has reached gel point, take it off the stove and start filling jars!

If you want to make a creamsicle jam- stir in 2 TBL vanilla bean paste and 2 TBL vanilla vodka to the marmalade. It’s pretty swoon worthy!

You’ll need 1/4 inch headspace, make sure you remove any air bubbles from the jars and wipe the rim of the jar with a damp paper towel. Put the lid and band on the jar, place the jar back in the canner. Once the water starts boiling again, set a timer for 10 minutes to process. Once the timer is done, lift the lid and let the jars set for 5 minutes, then remove and let cool undisturbed. If you have any jars that haven’t sealed, either reprocess or put in the fridge to use within a month.

That’s it! Not too bad right? You can find the original recipe here but buy the book! It’s so good and my copy is well loved and used.

so now you HAVE to make marmalade. And give it to friends! or be a meanie like me & hoard it ;)