 So basically now that it's curdling, it's reached a nice temperature, what I'm going to do is, I'm not sure if you can see this, it's basically set at three. I'm going to start mixing this up so the sugar gets down to the bottom and nothing in the bottom of the pot is going to burn. And you can see it's already starting to break down. The crab apple breaks down really nice. And once it reaches this level, I don't leave the lid on anymore. I leave the lid open. I might have even added a little bit too much water because it's pretty liquidy right now. The crab apple gives off a lot of water when it starts breaking down. Beautiful. There's a plate that you can put this on. You travel with it. So I'm going to the other, mix this guy up a little bit.