Thx, Libby. That’s great to know.

RobbingPeter… I get a good laugh every time I read your comment. Don’t spend more than a dollar on the book. I got it for free.

Thx for the compliment. I shoot au natural. I have a thing about flash that I’m learning to get over. Have fun shooting the process, but don’t let it bog you down.

You followed directions, little jealous. Just bought a bunch of Meyer lemons, more marm for me.

Oh, I would have cried if I broke my Weck. I meant that I lost the contents of the jar to a bad seal in the water bath. I’m really careful with them, but not precious. I use them all the time.

Hi Catalina, thank you! You must must must get some blood oranges in your life. I’d never heard of them until maybe seven years ago. I got some in my weekly produce delivery when I lived in NYC from a company called Urban Organic. Addicted ever since.

N♥

I did a lemon marmalade out of a new dedicated Joy of Cooking Preserving book and it had the soak overnight and cook in two batches thing going on also. Only I did the two seperate batches right up until I was within 5 degrees of jelling.

It was a PITA when I did it, but now I am kinda glad I did.

And I cannot believe you use Weck and lost one. I love the look of Weck but I am too much of a cheapskate to buy the jars. If I had busted one I would have probably cried.

Tigress… ahhh, Tenacity… I don’t know where she came from as of late, but thankfully, she doesn’t seem to be going anywhere. I love that I’m learning a lot. If my loopy journey can be of some benefit, suh-weet!

Carter… I read somewhere that overcooking it breaks down the natural pectin. I think that it’s def all the water/juice that JoC calls for that will help you get loosey-goosey in the furture.

Julia… Thx Much. I’m a fool for blood orange anything.

Thx, AP269… I just love my Weck jars. Fab German design. I use them for all kinds of food storage. Thank you for bookmarking me. Hopefully, you’ll like what you read.

N♥