Halloween is one of our favorite holidays, and our collection of Halloween projects continues to grow. Every fall we update it to include our latest projects for the season. In the list … we’ve organized dozens of our Halloween projects into categories: costumes, pumpkins, decor and food.
The plums on our tree ripened all at once this year! Making this sweet and tart Lemon Plum Jam took care of some of the excess fruit in a tasty way.
4 cups plum pieces (pits removed, skin still on)
2 whole lemons—large meyers if you can get them—cut into pieces (seeds removed, peel still on)
Juice of 2 more lemons
1/2 cup water
4 cups sugar
Heat the plum and lemon pieces, lemon juice and water in a pot on medium, stirring occasionally. After about 15-20 minutes, the fruit should be softening. Macerate the fruit in the pot—a potato masher works well for this. Add the sugar. Stir regularly and cook to the desired consistency. To test consistency, put a spoonful on a plate in the fridge. If it’s too runny after cooling for a few minutes, keep simmering and test again after a few minutes.
It’s citrus season around here, and that means marmalade. Whole cloves, cardamom seeds and cinnamon sticks decorate this sweet orange preserve and give it an aroma reminiscent of holiday desserts and spiced cider.
15 navel oranges
2 cups water
6 cups sugar
1 tablespoon whole cloves
1 tablespoon cardamom seeds
1 stick of cinnamon per container
The procedure is from our Marmalade Redux: peel the oranges and cut the peel into strips. Juice the oranges and put the strips of peel, juice and water in a pot to cook. Take the pithy pulpy parts leftover from juicing three or four of the oranges. Cut into smaller chunks and tie into several layers of cheesecloth or a cloth jelly bag (like this one) to cook in the pot with everything else.
After cooking for about 20-30 minutes, the pieces of peel should be softened. Remove the pith bag and put it in the cold equivalent of a double boiler: a bowl on top of a layer of ice that’s in a larger bowl. Turn the bag over every so often to help it cool down more quickly. When it is cool enough to handle, squeeze out a few tablespoons of the cooked pulp and pith through the cloth–this will provide the pectin that will help the marmalade to gel.
Put the pectin goo into the pot (which you conveniently left simmering on the stove) and add the sugar, cloves and cardamom. Stir regularly and cook to the desired consistency. To test consistency, put a spoonful on a plate in the fridge. If it’s too runny after cooling for a few minutes, keep simmering and test again after a few minutes. Put one cinnamon stick in each storage container you’ll be using and pour the finished marmalade over it. Makes about four and a half pints.
After a recent conversation we had on twitter about edible hot glue possibilities for gingerbread houses, Ben Krasnow modified a hot glue gun to melt chocolate, adding PID temperature control. He also made a mold for making chocolate sticks of the right size for the modified glue gun.
The process involves milling a wax positive for making a silicone mold. The beautiful two-tone chocolates are made by putting white couverture chocolate into the details of the mold, and then filling the rest of the mold with dark.
If you solder, you’ve likely come across an “untinned” tip at some point— that’s when the tip of your soldering iron loses its shine, and doesn’t easily wet to solder any more.
Once your tip gets this way, it doesn’t make nearly as good of a thermal contact to whatever you are trying to solder, and it simply doesn’t work well. Soldering can take 2-10 times as long, and that isn’t good for your circuit board, components, or mental health.
You can sometimes re-tin the tip by melting fresh solder onto it, but that can be challenging, because the whole problem is that the tip isn’t melting solder. It’s particularly hard to keep tips tinned with modern lead-free solder, because it needs to get even hotter to begin melting. If you get to this point, you might think about even replacing the tip.
But before you throw that tip away, instead consider using one of the “old standard” solutions, which is to refurbish the tip with a tip-tinning compound. And we came across the most classic of them in one of the most unexpected locations. Continue reading Soldering Tip Tinning with Sal Ammoniac→
With all the pumpkin spice jokes flowing around the internet recently, it’s time to remind everyone how easy it is to make your own pumpkin spice flavored things. Way back in 2007, we published a recipe for making your own pumpkin spice chocolate truffles (hint: no pumpkin involved) and you can use the spice blend on anything at all. (Pumpkin spice Raspberry Pi, anyone?)