May. 11th, 2009

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Yes, yes, I have reached the point where sitting in the hall labelling jars seems both productive and diverting.  I can now (with only a little bit of self-satisfaction) report that I have made pickled quinces, pickled plums, pickled onions, tomato sauce, spicey plum sauce, preserved lemons, lemon/lime cordial, brown sugar cumquat marmalade, quince jelly, crabapple and rosehip jelly, and quince paste (and [personal profile] not_an_elf has contributed a batch of feijoa jelly, which is spectacularly yummy). 

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October 2010

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