Thoroughly Good
BBC Good Food Member since 08 July 2008
Last comments I've made
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30 November 2008
"This was a joy to make. Preserves always are. I did end up cooking the syrupy mass a little longer than advised in the magazine, but really that wasn't a great problem. Just need to keep an eye on what the mixture looks like as it's reducing. Make sure it's a good gloopy sticky mixture before you decant it into the jars. "
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